Bring the country pastry shop to you with this honey bee sting cake and Bun

The foundation of this cake is a breezy, rich brioche. With honey syrup and rich custard, there’s beginning and end to adore about it. It’s best eaten on the day it’s made,” says Phoebe Wood. Start this recipe 3 hours to come. You will require a channeling pack with wide fluted spout for this recipe.

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