USD

Bey-Hive Cake

You’ll be buzzing for this honey-soaked chocolate AND vanilla cake

GET THE TOOLS

Coachella is upon us, and since the Queen B is headlining, this Queen of Cakes decided it was time for a Bey-Hive of my very own- so I CAKED one of course! My beys and I are buzzing to run the caking world, are you ready for this honey?

To make this Bey-Hive I started with 4lbs of my Ultimate Vanilla cake dyed bee-right yellow, and 6lbs of Ultimate Chocolate Cake dyed black. All of these layers were showered with HONEY Simple Syrup before being covered in fondant, and adorable fondant bees adorn the outside- with the Queen on top of course! Oh and now is probably a good time to send out a *secret chamber alert*!

Check out my YouTube channel to watch me cake it up here!

Share this recipe

Baking The Cake:

4lbs Yo's Ultimate Vanilla Cake
6lbs Yo's Ultimate Chocolate Cake
Yellow Food Colouring
Black Food Colouring

Icing The Cake:

Honey Simple Syrup
Italian Meringue Buttercream

Decorating The Cake:

Yellow Fondant
Black Fondant
CMC
Good Lustre Dust
Clear Food Grade Alcohol
Sprinkles
Royal Icing
Pearl Glitter
Yellow Gumpaste
White Gumpaste
Clear Piping Gel

Item Name:	Availability:
Round Cake Pans
Serrated Knife
Simple Syrup Bottle	Add to Cart -
Graduated Circle Cutters	Add to Cart -
Small Offset Spatula	Add to Cart -
Acetate
Cake Boards
Paint Brush
Fondant Smoother
Toothpicks
Caylx Leaf Cutter
Strip Cutters
Black Food Colour Marker
Frill Cutter
Stamen

Bake Your Cakes

Dye 4lbs of Ultimate Vanilla Cake yellow, and 6lbs of Ultimate Chocolate Cake black. Divide up amongst your pans as follows:

Yellow:

4”- ½ lb
6”- 1 ¼ lb
8”- 2 ¼ lb

Black:

5”- ¾ lb
7” - 2 lb
9”- 3 lb

Level and Round Out

Let your cakes cool completely in their pans, then remove the caramelization from the bottom of your vanilla cakes and level all to be the same height. Give all of your cakes a slight trim to round out the edges.

Secret Chamber

Cut a secret chamber from the 9”, 8”, 7” and 6” cakes using 3 ½”, 2 ¾”, 2 ¼”, and 1 ½” circle cutters. Use the largest circle of cake to create a 7th tier, rounding out the edges the same as before.

Simple Syrup

Shower all of your cakes with Honey Simple Syrup

Crumb Coat & Chill

Crumb coat all of your cake layers with Italian Meringue buttercream- don’t forget the inside of the secret chamber! Chill for 20 minutes.

Ice Your Cakes

Add another layer of Italian Meringue Buttercream to ice your cakes. Use my “invention”- a piece of acetate- to create smooth rounded edges. Chill for 20 minutes.

Cover In Fondant

Use yellow fondant on your black cakes, and black fondant on your yellow cakes, using your hands and a fondant smoother to smooth in place. Use the same size circle cutter to remove the fondant covering your secret chambers.

Make A Stage

Cut a 7” inch circular cake board with a 2 ¼” secret chamber. Brush it in clear piping gel, and cover in yellow fondant. Paint with gold lustre mixed with clear food grade alcohol.

Create Some Buzz

Mix yellow fondant with CMC to stiffen it up slightly. Roll out a thick cord, and cut equal sections. Form oval shapes, and pinch off the end to create a stinger. Be sure to make a larger Queen Bee!

Note: To see how I shape my bees check out my video here

Add Details

Pinch the fondant bodies with a piece of string to create indents. Roll a ball of yellow CMC fondant for your bees head and attach with clear piping gel. Use different sized strip cutters and black fondant to give your bees their stripes, attaching them with clear piping gel. Cut small sections of floral stamen for your bees antennae, and add faces with a black food colouring marker.

Note: See these techniques here in my video

Take Flight

Thinly roll out some white gum paste, and cut out wing shapes using a caylx leaf cutter. Carefully feed some floral wire into the center, and dust the surface with pearl glitter before inserting into your bees.

Every Queen Needs A Crown

Roll out yellow gum paste and use a frill cutter to create a crown shape. Form it to dry around a cylindrical object before painting with gold lustre mixed with clear food grade alcohol.

Give Your Cake A Base

Attach a cake board with royal icing to the bottom of your largest tier

Make An Entrance

Cut a “doorway” out of your bottom tier, and block the hole using a ball of yellow fondant to stop your secret surprise from spilling out.

Get In Formation

Begin stacking your cake using royal icing, filling the secret chamber with sprinkles as you go. Attach the golden stage to the third tier as you’re stacking.

Drip In Gold

No beehive is complete without honey, but this Bey-Hive needs to take it up a notch. Mix some gold lustre with clear food grade alcohol so it’s not too runny and drip it on to your black layers.

Grand Finale

Add a black cord around the doorway, and arrange your bees by inserting them with toothpicks