This un-bee-lievably cute cake is a total show-stopper, and is actually easy to execute, whether served at a birthday party, summer backyard bash (like afternoon tea!) or even a baby shower. The secret decorating tool this cake requires? Bubble wrap! It’s used to create the playful honeycomb decor that embellishes the dessert.
Melted yellow candy or coating chocolate is transferred to a sheet of bubble wrap to cool, creating a large sheet of chocolate with little pockets. Once the “honeycomb” has set, a hexagonal cookie cutter is used to punch out each honeycomb before adorning the cake. This technique can be applied to any cake of your choice, but it’s especially fitting for a tender lemon almond version with honey cream cheese frosting. Trust us when we say this darling dessert will be the buzz of any occasion.
Related: 16 Gorgeous Upside-Down Cakes
Don’t let your cake baking skills stop there. Try your hand at this easy berry, lemon & tahini pound cake or master one of these 25 summer desserts from The Pioneer Woman.
ingredients
Lemon Almond Cake
Honey Cream Cheese Frosting
Honeycomb Candy Decor
directions
For the honeycomb candy decor, melt the candy melts as directed by the instructions on the packaging in a microwave-safe bowl.
While the melted candy melts are still warm, use a spatula or spoon to carefully spread a thick even layer of the candy onto the textured side of the bubble wrap.
Let candy layer harden before using a hexagonal cookie cutter to cut out the honeycomb pieces. Alternatively, you can break the honeycomb pieces into shards by hand.
For the honey cream cheese frosting: Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Beat on high until fluffy. Add more or less milk until desired consistency is reached.
For the lemon almond cake, preheat oven to 350°F and grease three 6-inch cake pans.
In a medium sized bowl, rub together the lemon zest and sugar with your hands, until sugar becomes fragrant. Set aside.
In a stand mixer with the paddle attachment, cream together the butter and sugar until mixture becomes light and fluffy. Add in the eggs, one at a time, and mix until well-combined.
In a separate bowl, combine flour, almond flour, baking powder and salt. Whisk together.
In large measuring cup, combine the sour cream, lemon juice and vanilla extract.
Add half the dry ingredients and half of the wet ingredients to the butter-sugar mixture. Mix together lightly. Add the remainder of the ingredients and mix until combined.
Bake the 3 separate cake layers for about 35 minutes, until a skewer inserted into the middle of each comes out clean.
Allow cake layers to cool completely before assembling, frosting and decorating. Then slice, and serve!
