Julie’s Honey Hive Cake

Julie’s Honey Hive Cake
Cuisine: Honey Hive Cake


For the first batter
  • 250g butter
  • 1½ cups honey
  • ½ cup caster sugar
  • 6 large free-range eggs
  • 3½ cups self-raising flour, sifted
  • 250ml milk
For the second batter
  • 125g butter
  • ½ cup honey
  • ¼ cup caster sugar
  • 3 large free-range eggs
  • 1¾ cups self-raising flour, sifted
  • 125ml milk
For the ganache
  • 500ml (2 cups thickened cream)
  • 1.5kg white chocolate
  • Lemon oil to flavor
Royal Icing
  • 1 egg white, lightly whisked
  • 1½ cups finely sifted pure icing sugar
  • ½ tsp lemon juice
  • 1kg fondant
  • food dye
  • CMC powder
  • royal icing
  • 2 x 24cm and 1 x 20cm round cake tins
  • 1 x 18 cm stainless steel bowl
  • Baking paper
Makes 1 large cake

Preparation Method

Preheat the oven to 170°C. Line the outside of the stainless steel bowl with several layers of foil. Cream the butter, honey and sugar for the first batter in a bowl until pale and fluffy. Add the eggs slowly, one at a time, mixing well between each addition. Gradually fold in the flour in 2 batches, alternating with the milk, then mix until well combined. Pour the batter between the 24cm cake tins. Repeat with the second batter and pour into the 20cm tin and the 18cm bowl.

Bake for 30 minutes (smaller cakes) or 40–45 minutes (larger cakes) or until a skewer inserted into the centre comes out clean. Cool in the tins, then turn out onto a wire rack to cool completely.

To make the frosting, beat the cream cheese, butter, lemon juice and icing sugar together in a bowl until pale and fluffy. Sandwich the cakes together with the frosting, starting with the 2 x 24cm layers, then the 20cm layer and finishing with the dome on top. Cover completely in the remaining frosting.

Dye the fondant a pale lemon colour and cover the ‘beehive’. Smooth into place. Mould small flowers and bees from fondant strengthened with CMC powder and coloured as desired. Allow to dry, then position the fondant pieces on the hive with royal icing.