Add a Taste of Honey to Your Dessert Table

May 15th, 2012 by Amy Atlas

I’ve been a fan of Wilton products for a long time, and I enjoy bringing fashion and flair to the dessert table. With the introduction of my new book, Sweet Designs: Bake It, Craft It, Style It, Wilton asked me to share a couple of my recipes. I hope you enjoy these sweet treats!

My mind is often “buzzing” with ways to dress up desserts. I’m often inspired by flavor, and in my Honey, I Love You table in my new book, I created a whole table with honey desserts. The honey-inspired menu includes beehive cupcakes and bumblebee macaroons. Your friends and family will be buzzing about how fun and delicious these recipes are!

Amy Atlas Beehive Cupcakes

What you need for the cupcakes:

1 cup all purpose flour
1/2 cup cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2/3 cup buttermilk
7 tablespoons vegetable oil
1 large egg
1 large egg yolk
1 Wilton No. 2A Round Decorating Tip
Disposable Decorating Bags
12 Wilton baking cups of your choice

What you need for the Honey-Meringue topping:

2 large egg whites
1 cup sugar
1 teaspoon honey
1 tablespoon corn syrup
2 teaspoons vanilla extract

Use the No. 2A Round Decorating Tip to turn the honey-meringue into a beautiful beehive:


  1. Adjust the oven rack to middle position and preheat oven to 350 degrees Fahrenheit. Line a standard cupcake pan with Wilton baking cups. Sift together the flour, cocoa, baking soda and salt in a medium bowl; set aside.
  2. In another medium bowl, whisk together the sugar, buttermilk, oil, egg and yolk until combined. Add the flour mixture and whisk until smooth.
  3. Divide batter evenly among the baking cups and bake until just set or a toothpick inserted in the center comes out clean, 17-19 minutes. Let cupcakes cool in the pan for 5 minutes, then remove from the pan and cool completely on a cooling grid.
  4. Meanwhile, make the meringue. In the bowl of a standing mixer, whisk together the egg whites, sugar, 1/4 cup plus 1 tablespoon water, honey and corn syrup until combined. Set the bowl over a pan of simmering water and cook, whisking constantly, until the mixture registers 160 degrees Fahrenheit on a candy thermometer.
  5. Immediately place the bowl on the mixer fitted with the whisk attachment and whisk on high speed until mixture is thick and glossy, about 3 minutes. Add vanilla and whisk until combined.
  6. Spoon the meringue into a decorating bag fitted with a plain tip (Wilton Round Tip #2a). Pipe a beehive shaped topping on each cupcake, making gradually smaller circles as you create a peak.
  7. Using a crème brulee torch or a small blowtorch, gently brown the “hives.” Line a serving platter with honeycomb-patterned gift wrap followed by graham cracker halves set on the diagonal. Arrange a cupcake on each of the graham crackers, then place the platter on the table. Alternatively, store the cupcakes in an airtight container up to 2 days.

If you are short on time, some bee macaroons will get your honey’s mouth buzzing!

Amy Atlas Macaroons

1 1/2 cups Dark Cocoa Candy Melts®, melted
24 honey or vanilla store-bought macaroons
48 almond slices, toasted


  1. Place the macaroons on a rack and set over a piece of waxed paper and set aside. Transfer the melted chocolate to a disposable decorating bag fitted with a Wilton Round Tip #2a. Pipe three stripes of chocolate across the top of each of the macaroons. Tuck a toasted almond slice into the macaroon filling, followed by a second one directly opposite it.
  2. Line a platter with gift wrap cut to fit it. Arrange the bumblebees in rows on it and place on the table. Replenish the bees as necessary. ENJOY!

This guest post courtesy of Amy Atlas. Amy is a sought-after New York City based event designer and baking stylist, specializing in fabulous custom dessert tables and sweets displays. She also has a well-known daily blog, Sweet Designs, where she shares her baking and styling tips. Amy’s recently released book, Sweet Designs: Bake It, Craft It, Style It, is available online.

Amy Atlas After gaining an international following for creating the very popular dessert table trend, Sweet Stylist and Party Planner Amy Atlas introduces her first book, Sweet Designs: Bake It, Craft It, Style It. Atlas has been featured on The Today Show, Anderson, and featured in magazines such as O Magazine, Better Homes and Gardens, People, The New York Times, InStyle, Martha Stewart, Good Housekeeping, and many more. Atlas also runs the award winning blog, Sweet Designs.

6 Replies

  1. daisies2u says:

    Looks good! But i always panic when see honey in a recipe as i remember when my kids were little, doc said honey was poison to unborn child or toddler — so i haven’t used honey in 20 years!! Is this still the case with all the processing, etc today?!! does anyone know?

    • athea says:

      It is not true, I use honey almost every day, honey is healthy for child, it is prevent of respiral illness.

      • Vance says:

        I was a bee keeper for over 10 years. You should not feed raw honey to children under 1 year old. After 1 year there is no problems with honey. Raw honey has trace amounts of botulism.

    • jennifer says:

      Honey and corn syrup is not recommended for children under 1 year of age because both foods are potential sources of Clostridium botulinum (C. botulinum) spores. Bacteria from the spores can grow and multiply in a baby’s intestines, making a toxin that can cause infant botulism. The concern is only for children younger than age 1 because their intestines are immature and don’t have the natural flora (bacteria) that we do to destroy it.

  2. Sophie says:

    If I don’t have a blow torch, can I just put them bake into an oven at 190c-200c for a few seconds to brown the meringue? Thanks!

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