Bee cakeAbout 25 minutes baking, about 3 hours including decorating timepracticed
What you need: Spring-clip tin Ø 15 cm
IngredientsSend shopping list by e-mail
For the dough (biscuit)
- 60 g sugar
- 60 g flour
- 2 eggs
- 1 tsp. baking powder
- 1/2 tsp. Decocino vanilla extract
For the filling
- 500 g double-fat cream cheese, very cold!!
- 125 g icing sugar, sifted
- 1 tsp. Decocino vanilla extract
- 200 ml whipped cream, very cold!!
- 2 packs cream stabiliser
- Tinned mandarins
For the buttercream
- 75 g soft butter
- 125 g sifted icing sugar
- 2 tsp. warm water
- 150 g white chocolate
- Decocino food colouring paste, yellow
- Decocino sugar bees to decorate
- Decocino fondant, yellow
- Bubble wrap
- Craft wire
- To make the dough, put the eggs sugar and vanilla extract in a mixing bowl and beat everything together until creamy. Mix and sift the flour and baking powder, then fold into the egg mixture. Bake in an oven preheated to 175°C with air circulation, leave to cool and cut into several horizontal layers.
- To make the filling, beat the whipped cream together with the stabiliser until half stiff. Add the icing sugar, cream cheese and vanilla extract and using the highest setting on your electric whisk, beat briefly (not too long!) to make a firm cream. Arrange the mandarines under the cream cheese mixture.
- Put the first layer onto a cake plate and spread on some of the cream cheese mixture; put the second layer on top, spreading over the cream cheese mixture etc.
- To make the buttercream, briefly cream up the butter, add the icing sugar and water and stir until all ingredients are well blended (use the medium setting on your whisk). Now beat the buttercream for a few minutes, it will become more lightly coloured as you do this. Spread the buttercream smoothly and completely over the cake and leave to chill in the fridge for about an hour.
- Knead the fondant until soft, roll out and use it to cover the top of the cake.
- Trim the bubble wrap to fit neatly around the cake circumference and height, and lay it on the work surface with the bubbled side facing upwards. Melt the white chocolate, leave to cool briefly and apply a bit of yellow food colouring. Pour chocolate onto the wrap and spread out evenly. Leave it to sink in for about 15-20 minutes; the chocolate shouldn’t be completely runny, but also not completely firm. Wrap the bubble wrap with the chocolate-covered side facing inwards around the edge of the cake, and then leave the cake to cool for a few hours. When the chocolate completely hardens, gently remove the bubble wrap.
- Attach the bees to the wire strips using melted chocolate, dip the wire ends in chocolate too (for the height of the cake), leave to set and stick them in the cake. Using melted chocolate, stick the bees around the edge and on top of the cake.