1–15.25 ounce Classic White Cake mix- tested Duncan Hines
1/3 cup honey, orange blossom or clover
3/4 cup water
3 large egg whites
1/3 cup vegetable oil
Frosting: For Bees and Crumb Coat
1 cup or 2 sticks unsalted butter, room temperature
8 oz cream cheese, softened
4–6 cups confectioners’ sugar
2 tablespoons honey
1/2 teaspoon clear vanilla- optional
Yellow & black food gel
Whipped Cream Frosting
1–1/2 cups heavy whipping cream, chilled, chill mixing bow and whisk as well
4 ounces cream cheese, softened to room temperature.
1/4 cup confectioner’s sugar
1/2 teaspoon clear vanilla or creme bouquet flavoring
Make buttercream frosting for crumb coat and bees. Mix all frosting ingredients together in large mixing bowl with paddle attachment. Beat for 5 minutes until thick and very creamy. Divide frosting into 3 small bowls with 1/2 cup frosting each. Tint one yellow, one black and leave one bowl of frosting white. Yellow for bee body, black for head and stripes, white for the wings. Place each color in a disposable piping bag. Start easy with one drop of color then increase for the intensity you desire.
For Yellow- Bee body fit piping bag with tip#5 .
For Black- Bee Stripes fit with tip #2 small round or clip end of piping bag with scissors.
For White- Bee Wings fit with tip # 104 rose tip.
Decorate bees after frosting and chilling cake with whipped cream frosting.
Use a 8″ round cake board to stack your cakes. With left over buttercream, spread thin layer of frosting on cake board and then between 3 cake layers, stacking the cakes together. Add top cake and remaining frosting. Spread over sides and top of cake thinly to create a crumb coat. Chill cake to firm frosting.
Whipped Cream Frosting– heavy whipping cream in large grease free mixing bowl fitted with whisk attachment. Add 1/4 cup confectioner’s sugar, and flavoring. Remove from mixing bowl and place in smaller bowl to blend in cream cheese. Without removing whisk, whip cream cheese then add to beaten whipped cream. Beat again until semi firm peaks form. Frost sides and top of cake with whipped cream with off-set flat spatula, smoothing sides and top of cake* as possible. Chill cake before decorating.
Cake needs to be refrigerated!
Decorating the BEE cake- Pipe yellow bee body on top and sides of cake in random pattern, Pipe a tear drop with the point of the drop being the tail. Pipe a round small head at the opposite end of tear drop. Pipe two strips with black frosting across the back of the bee body. Last, pipe flying wings, to do this, with rose tip wide end facing you, pipe a small horseshoe shape, the frosting will ruffle a bit but that’s ok. Practice before adding to cake if you can.
If you don’ t want to pipe your own bees, check out these 1″ sugar bees that you can use.
Place your finished cake on a cake stand, decorate the rim of cake with fresh or faux forsythia blooms and leaves.
*Toothpick test, insert pick in center of baked cake to test to see if center is baked. Remove pick and if it comes out clean, meaning no crumbs or slight few your cake is fully baked.
*Run spatula under warm water and dry off before smoothing sides of whipped cream on cake. No dripping water just warm off set spatula.
*Bake your cakes a day ahead so they will freeze solid making it easier to slice the cake horizontally. Less stressful too not having so many steps to accomplish in a day.