Bee Mine Honey Cake
This is a terrible pun and I apologise… but the little bee is rather cute, and the cake is a very tasty old-fashioned honey cake, so it all comes together.
If you don’t have a heart-shaped tin simply bake this is a round cake tin – around 10cm across if you can find one, or use all the batter at once and bake it in a 20cm tin. Draw a template of a heart on a piece of paper (easiest is to draw one half, fold the paper in two and cut around the half shape before unfolding it again). Place the template on top of the cooled cake and cut around the shape with a sharp serrated knife.
Ingredients (makes 2)
- 125g clear honey, plus a little extra to glaze the cake
- 100g butter
- 2 medium eggs, lightly beaten
- 150g self-raising flour
- 175g pink roll-out icing (or 175g white roll-out icing and pink food colour)
- A little icing sugar for dusting.
- Small amounts of yellow and black roll-out icing (or white icing, yellow and black food colour)
- Rice paper
- Small amount royal icing coloured black (or use dark chocolate writing icing)
1. Pre-heat the oven to 160°C (145°C fan-assisted, gas mark 3). Grease a 10cm heart-shaped cake tin (preferably spring form or loose-bottomed) and line the bottom with baking paper.
2. Sieve the flour into a mixing bowl. Melt the butter over low heat in a small pan, then stir in the honey and sugar. Keep stirring until the mixture is combined and becoming runny, then pour it into the flour, beating well until the batter is smooth.
3. Pour half the batter into the prepared tin and bake for 40-45 minutes, or until the cake is risen and golden and a knife inserted in the centre comes out clean. Allow to cool in the tin for a few minutes, then turn out onto a rack to cool completely.
4. Meanwhile, make a little bee from yellow and black icing, attaching his head with a little water, and paint on some black (or chocolate) stripes. Cut two little rice paper wings (or ordinary paper is fine – just don’t eat it), and push them into the body.
5. Warm a little honey in a small pan and brush over the top and sides of the cake to make it sticky. Knead the pink roll out icing until soft, then, on a surface dusted with a little sieved icing sugar, roll it out to a shape large enough to cover the cake. Roll the icing onto the pin, then unroll it over the cake. Smooth the icing over the sides, shaping it gently with your hands at the corners and trimming any excess from.
6. Finally, stick the bee to the cake with a little water and pipe on your greeting.