When it comes to cake decorating, I do not use too many piping bags fitted with open-star piping tips, I rarely use sprinkles (unless its inside the cake layers for funfetti) to decorate, and I definitely do not have hands that are steady enough to execute insanely straight striped buttercream for the sides of a cake. That does not mean I do not have an appreciation for that type of cake decorating. In fact, I really admire bakers like Rachel and Brittany, who always have the cleanest edges on a cake, the most beautiful rosettes of buttercream, and the most perfectly placed sprinkles. The type of cake decorating I am most comfortable with is when you give me a big bowl of vanilla buttercream and a small bouquet of seasonal fresh flowers. If I am feeling fancy, I might ask you for some gold leaf.

From time to time, I do like to challenge myself and use decorating techniques that I am not too familiar with. Recently, Food Network Canada asked me if I could make a cake for their website that highlights the technique of using bubble wrap to create chocolate honeycomb. The pitch was for a cake that was entirely covered in honeycombed chocolate but I decided that little cut outs of honeycomb chocolate would be much easier (and less intimidating!) for any home baker. I got these cute hexagon cookie cutters for the chocolate to play on the honeycomb theme. Alternatively, you could just break the chocolate into shards and place those on the sides the top of the cake. I used the leftover chocolate from the honeycomb to make little chocolate bees for the top of the cake. This technique can be applied to any cake of your choice but is especially fitting for a tender lemon almond cake with honey cream cheese frosting. Click here to find the full recipe and tutorial!

Some additional cake decorating inspo in case you need some:

Floral naked cakes:

Fun cakes:

Happy baking!

Lemon Almond Cake with Honey Cream Cheese Frosting

Makes 1 layer cake

By Amy

Ingredients

Lemon Almond Cake

1 1/2 cup granulated sugar
Zest of one lemon
3/4 cup unsalted butter, room temperature
4 eggs, room temperature
1 1/4 cup all-purpose flour
3/4 cup almond flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sour cream
1/2 cup fresh lemon juice
1 tsp pure vanilla extract

Honey Cream Cheese Frosting

12 Tbsp cream cheese, room temperature
3/4 cup unsalted butter, room temperature
4-5 cups confectioners sugar
1/4 cup honey
1-2 Tbsp whole milk
2 tsp vanilla extract

Honeycomb Candy Decor

1 cup yellow candy melts/coating chocolate
Oil-based food colouring, optional
Bubble wrap

Instructions

Honeycomb Candy Decor

Melt candy melts as directed but instructions on 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.

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.

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 33–35 minutes, until a skewer inserted into the middle of each comes out clean.