Our friend, a beekeeper, had his 16th birthday on February 29. We thought this rare occasion, occurring once every 4 years, deserved celebration. His bees, by the thousands, pollinate our plants here at This Green House.
Without any real plan, I said I would make a bee cake. Here’s how it went down:
- I baked 3 round cakes, an 8″ gluten-free chocolate quinoa cake, and a 4″ and 8″ sunshine carrot cake, chosen for its golden colour.
- Cut the two 8″ cakes in equal quarters, and cut the points off:
- Using chocolate icing to stick them together, line up dark-light-dark-light cake pieces on the serving platter. Prop up the 4″ head cake with some off-cuts.
- Using chocolate off-cuts, add a stinger at the tail end. Ice the head and underside with chocolate icing. Add eyes and wings (recipe below.)
- To make wings: Grease an aluminum foil mould, shaped into wing shapes (two about 9″ long, and two about 5″ long.) Mix 1 3/4 cups white sugar, 1/2 cup water, and 3/4 cup light corn syrup in a heavy pot. Heat on high, stirring constantly, until it boils. Continue to let it boil until it reaches 310˚ F, then remove from stove. Immediately pour into the moulds to a depth of about 1/4″. Let cool, and place against the bee body.
And, I thank the bees for the inspiration!