I am so excited to be sharing this recipe with you because it is absolutely delicious and really easy to make, I barely had time to take these pictures before the whole cake was gone! This cake is made up of two layers of moist, honey-flavoured sponge, sandwiched together and topped with a sweet honey and cinnamon frosting. I even added some fondant bumblebees which not only make the cake look super-cute, but they also taste delightful!
Bee-utiful Honey Cake
225g unsalted butter
250g clear honey
100g light muscovado sugar
3 medium eggs, beaten
300g self-raising flour
1tsp baking powder
Frosting and Toppings
100g unsalted butter, softened
200g icing sugar
150g fondant icing
Black and yellow food colouring
In a large saucepan add the butter, honey and sugar and place on a low heat, stirring gently until the butter has melted and the liquid is dark brown in colour. Bring to the boil for one minute then leave to one side for 20 minutes to cool.
In the meantime preheat the oven to 150C/gas 2 and line two shallow cake tins with greaseproof paper. When the mixture has cooled beat in the eggs with a wooden spoon. In a large bowl add the flour and baking powder and mix.
Pour the honey mixture into the bowl with the dry ingredients and beat until smooth and even coloured. Pour the mixture evenly between the tins and place in the oven for 40-45 minutes until golden brown in colour and a skewer inserted in the middle comes out clean.
Allow the cakes to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely. To make the frosting place the butter in a bowl, add the icing sugar, honey and cinnamon and beat gently until smooth and creamy. Place in the fridge until needed.
To make the bumblebees; colour half of the fondant yellow and one quarter black, leave the other quarter white. Divide the yellow icing into 5 small-ish balls and 1 larger one. Roll the balls into a short, sausage shape and place evenly spread on some greaseproof paper. Dust a clean surface and rolling pin with icing sugar and roll out the black icing until it is quite thin. Use a sharp knife to cut very thin strips of the icing. Use a thin tipped brush and moisten with a little water. Gently moisten a yellow icing ball and place 2 or 3 black strips evenly spaced over the top. Cut off the over-hanging/excess black icing. Next, use the white icing to make the wings by cutting off a small-ish piece, stick to the back of the bee with a tiny drop of water and squeeze gently in the middle to give it a wing shape. Use a cocktail stick to make eyes and a smile on the bee and repeat for all the bumblebees, place in the fridge to set.
To assemble the cake; place one sponge on the plate you wish to serve on and top with a generous amount of the buttercream. Place the 2nd sponge on the top, and cover with the remaining frosting. Position the small bumblebees around the cake and the larger one in the middle - that's all there is to it!
Belle's Top Tip
This cake tastes just as good without the bumblebees, for a quick alternative try sprinkling crushed honeycomb all over the top, or some crushed Cadbury Crunchie bars for a chocolately bonus!