/assets/logos/nzwd.svg
Recipe

Honeybee heart cake

Jan 28, 2012 1:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 8
    • Print
    Print

Ingredients

Buttercream
  • 185 gram butter, softened
  • 2 1/4 cup pure icing sugar, sifted
  • 2 tablespoon milk
Honeybee heart cake
  • 1 3/4 cup self-raising flour, sifted
  • 3/4 cup caster sugar
  • 150 gram butter, melted
  • 3/4 cup sour cream
  • 3 eggs, lightly beaten
  • 1/2 cup honey, warmed
  • chocolate bees, to decorate

Method

Honeybee heart cake
  • 1
    Preheat oven to moderately slow, 160°C. Lightly grease and line a 21cm heart- shape (or 22cm round) pan with baking paper.
  • 2
    In a bowl, combine flour and sugar. In a jug, whisk butter, sour cream, eggs and honey together. Fold into flour mixture.
  • 3
    Spoon into pan and smooth surface. Bake 50-60 minutes, until cooked. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.
Buttercream
  • 4
    In a bowl, using an electric mixer, beat butter until very pale. Gradually add half icing sugar until combined. Beat in milk and remaining icing sugar.
  • 5
    Level out cake using a sharp serrated knife. Spread with buttercream and arrange bees around cake to serve.

The Latest from Food To Love

read more from

/assets/logos/nzwd.svg