Nectar cake with hidden beehive

A hidden design cake made with delicious honey-flavoured sponge decorated with a cream cheese frosting and a fondant flower and bee.

Equipment and preparation: you will need three 18cm/7in cake tins

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For the génoise

For the caramelised pears

For the nectar cake

For the ‘moulding’ buttercream

  • 300g/10½oz unsalted butter, softened
  • 200g/7oz icing sugar, sifted
  • 3 tsp runny honey
  • gel food colour in dark brown, black and yellow

For the honey frosting

For the cake syrup

For the decorations