A few nights ago, I saw a bee hive cake pan mold on Pinterest one of my family members posted that looked awesome. I finally found it here, and bought it. The recipe for the honey lemon cake comes with the cake pan so I won’t post it but we didn’t use the icing recipes, but I’ll write about that later.
The cake pan was delivered this morning so I decided to make a bee hive cake and bring it to family movie night, where my four-year-old niece helped me ice the cake. After much ado, we settled on a lemon zest twist and took an hour to hour-and-a-half to create the final product.
It turned out great, though it is definitely a lot of sweetness and sugar. It would be good in small bites for someone having hot tea or coffee, since the cake body has a fantastic consistency.
For the lemon zest icing recipe, we took 6 cups of confectioner sugar, 2 teaspoons of freshly grated lemon rind, 6 tablespoons of butter, 2 tablespoons of freshly squeezed lemon juice, 2 tablespoons of lemon extract, 2 tablespoons of water, a couple of dashes of salt, and roughly 1/2 a cup of milk (depending on the thickness you want for the icing), all blended and whipped in a mixer. We then added drops of yellow food coloring for visual effect. To drizzle, you can heat the lemon icing in the microwave until it becomes runny, then pour it over the bee hive cake. It will thicken in less than a minute.
The whole thing took very little time, relative to some of the other recipes we make, and it turned out really well. Plus, it is a nice novelty to be able to serve at dinners, as you could easily refrigerate if you wanted to make several other shapes besides the bee hive cake.