BEEHIVE CAKE
BEEHIVE CAKE
INGREDIENTS
| 1 | 907g Rich’s Whip Topping Base |
|---|---|
| 2 | 450g cold mango and passionfruit juice |
| 3 | 2 units of 8-inch vanilla sponge |
| 4 | Yellow food gel colour |
| 5 | Dark chocolate / Honeycomb bee silicone mould |
| 6 | Bumble bee / Flower icing decoration |
| 7 | Small round tip |
Directions
| 1 | Mix Rich’s Whip Topping base and cold mango/ passionfruit juice on medium speed until the cream achieves a decent thickness. Add a small amount of yellow gel food colour. (You can use different fruit juices to make your favourite flavour.) |
|---|---|
| 2 | Use round cutters to cut sponge cake into 3 different sized layers. |
| 3 | Pipe some whipped cream in the centre of the cake board then place the biggest layer as the first layer on it. |
| 4 | Fill between cake layers with some whipped mango and passionfruit cream. Pipe some whipped cream on top of the first layer and spread it out using a spatula. |
| 5 | Next, place the second largest layer. Pipe some whipped cream as cake filling on top of the second layer. |
| 6 | Stack the remaining cake layers in the same manner and spread whipped mango and passionfruit cream between each layer. |
| 7 | Ice the cake with the whipped mango and passionfruit cream. |
| 8 | Use small round tip to pipe all around the cake from bottom to top. |
| 9 | Decorate with dark choc honeycomb pieces and sugar bumble bees / flowers. |
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