Honeycomb Pattern Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 347
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 54
- Dietary Fiber
- 2
- Sugar
- 47
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 94
- Total: 45 min (includes chilling time)
- Active: 25 min
Ingredients
One 6-inch round store-bought frosted vanilla layer cake
12 ounces yellow candy melts
2 cups ready-made vanilla frosting
10 ready-made candy bees
1/4 cup honey
1/4 cup chocolate cookie crumbs
Directions
Special equipment:
bubble wrap with 3/16-inch bubbles; a piping bag fitted with a large closed-star tip- Cut a piece of bubble wrap to stand 2 inches taller than the cake's height.
- Lay the bubble wrap down, bubble-side up. Heat the candy melts in a microwave-safe bowl in the microwave at 30-second intervals, stirring well between each, until melted and smooth. Pour the yellow chocolate over the bubble wrap and spread using a large offset spatula; cover the entire piece of bubble wrap. Let stand 5 minutes. Lift the coated bubble wrap and place it evenly around the cake. Transfer to the refrigerator to chill until firm, about 15 minutes. Peel away the bubble wrap to reveal the honeycomb pattern.
- Transfer the vanilla frosting to a piping bag fitted with a large closed-star tip. Pipe swirls of frosting on top of the cake and inside the honeycomb shell. Pipe a line of frosting stars over the seam in the honeycomb shell. Use dots of frosting to adhere candy bees to the outside of the cake. Drizzle the honey over the top of the cake. Add cookie crumbs around the bottom edge of the cake for 'dirt'. Serve immediately.