Honeybee Heart Cake

• 3/4 cup self-rising flour, sifted
• 3/4 cup sugar
• 2/3 cup butter, melted
• 3/4 cup sour cream
• 3 None large eggs, lightly beaten
• 3/4 cup honey, warmed
• None None Buttercream Frosting
• 3/4 cup butter, softened
• 1/4 cup powdered sugar, sifted
• 2 tbsp milk
• None None Chocolate bees, to decorate

1. Preheat the oven to 325u0b0F. Lightly grease and line an 8 inch heart- shape (or 9 inch round) cake pan with parchment paper.
2. In a bowl, combine the flour and sugar. In a separate bowl, whisk the butter, sour cream, eggs and honey together. Fold into the flour mixture.
3. Spoon into the prepared cake pan and smooth surface. Bake for 50-60 mins, until firm to the touch and a skewer inserted into the cake comes out clean. Cool in the pan for 5 mins. Transfer to a wire rack to cool completely.
4. For the buttercream, place the butter in a bowl and using an electric mixer, beat until very pale. Gradually add half the powdered sugar until combined. Beat in milk and remaining powdered sugar.
5. Level the top of the cake using a serrated knife. Spread with buttercream and arrange bees around cake to serve.

flour, sugar, butter, sour cream, eggs, honey, buttercream frosting, butter, powdered sugar, milk, chocolate bees

Taken from recipes-plus.com/api/v2.0/recipes/23423 (may not work)