June 21, 2024

A cake decorated with a bee or beekeeping theme.


Entrant ID:  1039854 Entrant Name:  Fiona Cook
Entry: 1039854-15-c1039854-15b1039854-15-a
Result: rosette-gold


Entrant ID:  1039247 Entrant Name:  Martin Bullock
Entry: 1039247-15
Result:  –


Entrant ID:  1039251 Entrant Name:  Ruth Bullock
Entry: 1039251-15
Result:  –


Entrant ID:  1043584 Entrant Name:  Jenny Higham
Entry: 1043584-15
Result: rosette-blue


Entrant ID: 1042567 Entrant Name:  Gill Brewer
Entry: WBC Honey Cake
A mini wooden cake stand/hive stand was constructed from a square of hardboard, some lengths of bottom bar for the legs, and frame nails. The hive stand was covered with icing. Pieces of cake were cut to shape, iced, and stacked to form the hive. Varying amounts of black food colouring was added for the roof metal, vent, smoker barrel and hive tool. The smoker bellows were made from honey cake.
Honey Cake Recipe

  • 8oz butter
  • 9oz honey
  • 4oz dark brown sugar
  • 3 large eggs, beaten
  • 10oz self-raising flour

Melt the butter, honey, and sugar in a pan. Increase the heat and boil for one minute. Leave to cool then stir in the eggs. Gradually add the egg and honey mixture into the flour, mixing to a smooth batter. Pour into a greased, lined tin. Bake for 1 hour at 160OC.
Honey Fondant Icing

  • 1lb icing sugar
  • 1-2oz honey
  • 1-2oz liquid glucose
  • 3 teaspoons lemon juice
  • 1 teaspoon glycerine

Sift the icing sugar. Warm the honey and glucose in a bowl of warm water. Add all the liquid ingredients into the icing sugar. Mix thoroughly. Dust your hands with cornflour, knead the mixture well, adding more sugar if necessary, to make a stiff paste. Dust the work surface with cornflour and roll out.

1042567-15a 1042567-15b 1042567-15c

Result: rosette-red