It's true! This honeycomb cake is the bee's knees.

By Adrienne Blumthal
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Steven Karl Metzer

This cake has honey power to the third degree! It's flavored with honey-in both the cake and the frosting-and it looks like a honeycomb. Best of all, this is one of the easiest cake decorating techniques you've ever tried. Make this beauty for Easter or any spring celebration. It's also makes for a wonderful birthday cake for loved ones young and old.

For the cake itself, you will need ingredients to make a double recipe of Honey Cake, as well as four times the recipe for the Honey Cream Cheese Frosting, which ensures you have enough frosting for a thick layer on the outside of the cake and enough to spread in between the layers.

You will also need the following:

  • Bubble wrap: 1 x 9-by-9-inch sheet for the top and 4 x 6-by-9-inch sheets for the sides
  • Non-stick cooking spray
  • Fresh herbs and/or food-safe flowers for garnish (I used thyme, rosemary, tarragon, and small daisies, anything fresh and green works)
Steven Karl Metzer

1. Follow the recipe instructions to prepare and bake double the honey cake recipe (2 x 8-inch square cake) and four times the frosting recipe. Once the cakes have cooled, place one cake layer on a cake plate and spread about one cup of frosting on top. Top with the second cake layer. Spread top and sides of cake with remaining frosting; aim to get the frosting as smooth and as even as possible and be sure that the layer of frosting is 1/4-inch thick.

Steven Karl Metzer

2. To create the honeycomb effect: Spray the bubble side of each sheet of bubble wrap with non-stick cooking spray. Firmly press the bubble wrap into the frosting on the top and then sides of the cake.

Steven Karl Metzer

3. Once the cake is fully covered with bubble wrap, transfer to the refrigerator for about 30 minutes so frosting will firm up.

Steven Karl Metzer

4. Gently remove the bubble wrap from the top and then the sides of the cake.

Steven Karl Metzer

Garnish around the cake with fresh herbs and/or flowers.

This cake can be made up to a day ahead, covered with a cake dome and refrigerated. Remove your cake from the refrigerator about an hour before serving to allow it to come to room temperature.

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