Spring is just around the corner, which means that our sweet little friends, the bees, are gearing up to get to work! So in honor of our helpful little worker buddies, we’ve come up with a recipe for a honeycomb tower that looks as good as it tastes. With a little help from some bubble wrap and a hexagon cookie cutter, this gorgeous cake will help you bring in spring in style. Between the honeycomb cake towers covered in honey buttercream frosting and white chocolate accents, this cake will be all the buzz at your next dinner party!
Honeycomb Tower Cake
Spring is just around the corner, which means that our sweet little friends, the bees, are gearing up to get to work! So in honor of our helpful little worker buddies, we've come up with a recipe for a honeycomb tower that looks as good as it tastes. With a little help from some bubble wrap and a hexagon cookie cutter, this gorgeous cake will help you bring in spring in style. Between the honeycomb cake towers covered in honey buttercream frosting and white chocolate accents, this cake will be all the buzz at your next dinner party!
Equipment
- 11-inch springform pan
- hexagon cookie cutter
- Bubble wrap
Ingredients
- 20 egg yolks
- 4 eggs
- 1 cup sugar
- 2/3 cup honey
- 1 tbsp vanilla extract
- 2 cups vegetable oil
- 2 cups milk
- 5 cups flour
- 4.25 sticks butter, softened
- 1.67 cups sweetened condensed milk
- 3 tbsp honey
- 7 oz white chocolate, melted
- yellow food coloring
- honey for the topping
Instructions
- Preheat the oven to 350°F and grease an 11-inch springform pan. For the honeycomb tower cakes, beat 10 egg yolks and 2 eggs together, then gradually add in 1/2 the sugar, honey, and vanilla extract. Combine 1/2 of both the vegetable oil and milk, then alternate between stirring in the milk mixture and 1/2 the flour. Once everything is combined, pour the cake batter into the springform pan, transfer the springform pan to the oven, and bake the cake at 350°F for 50–55 minutes, until golden brown. Once it has baked, let the cake cool for 1 hour. Use the same process and the second half of the ingredients to bake a second cake.
- Whip the softened butter until it becomes light and fluffy, then gradually add in the sweetened condensed milk, beating continuously. Once combined, stir in the honey. Cut 1 of the cakes into the shape of a large hexagon, then cut it in half horizontally to make 2 equal layers.
- Frost the top half of the cake with honey buttercream frosting, then place the bottom half of the cake on top. Cover the top and all of the sides of the layered cake with the frosting.
- Use a hexagon cookie cutter to cut the entire second cake into small hexagons.
- Stack the small hexagon-shaped pieces of cake on top of the large frosted cake to form honeycomb towers of different heights, then frost them with the remaining honey buttercream frosting. Transfer the honeycomb tower cake to the refrigerator and let the cake chill.
- Melt the white chocolate in a double boiler and stir in some yellow food coloring. Clean a large piece of bubble wrap thoroughly and secure it to the base of the springform pan. Pour the melted yellow chocolate on top of the bubble wrap, transfer the springform pan to the refrigerator, and let the yellow chocolate chill for 20 minutes. Once the yellow chocolate has set, carefully remove it from the springform pan, flip it over onto a clean work surface, and carefully peel off the bubble wrap.
- Use the hexagon cookie cutter to cut the yellow chocolate into individual honeycombs and place them on top of the towers on the honeycomb tower cake. Drizzle some honey on top of the chocolate honeycombs and dig into this bee-utiful cake!
