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    Bumblebee Cake

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    Bumblebee Cake

    Serves: 8


    • 1 victoria sandwich (see below)
    • 142ml double cream
    • 200g raspberries
    • Icing sugar
    • 100g Stortz Milk Chocolate Bees in Beehive Box


    1. Follow a basic Victoria sandwich recipe.
    2. To decorate, whip a 142ml pot Waitrose Select Farm Double Cream and spread evenly over one of the cooled cakes. Top with 200g raspberries and sandwich together with the other cake. Place on a cake stand or plate and dust with sifted icing sugar.
    3. Skewer chocolate bumblebees from 2 x 50g boxes Stortz Milk Chocolate Bees in Beehive Box (available until 13 April) onto cocktail sticks and stick randomly into the cake as if flying around it.
    4. This cake is best eaten on the day of making, or can be kept for 1 day in the fridge.

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    Cook's tips

    Victoria Sandwich Recipe: Ingredients
    250g unsalted butter, softened
    250g caster sugar
    4 medium organic eggs
    250g Waitrose Superfine Self Raising Flour
    75ml milk
    1 tsp vanilla extract

    Preheat the oven to 180°C, gas mark 4 and place a shelf in the centre of the oven. Butter 2 x 20cm round cake tins and line the bases with baking parchment. In a large bowl, beat the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and gently fold in with the milk and vanilla until just combined. The mixture should drop off the end of the spoon when tapped.

    Pour the mixture into the tins. Level the tops with the back of the spoon and bake in the centre of the oven for 20-25 minutes until springy to the touch. Allow the cakes to stand in the tins for 5 minutes, then turn out onto a wire rack and leave to cool.

    To serve, sandwich together with cream and raspberries, then dust with icing sugar (this cake will keep for 1 day in the fridge).


    Average user rating

    4 stars