I am self conscious of crying wolf. In all honesty, I fully intended to bake the bee sting cake every time I said I would. Smitten Kitchen’s recipe captured my attention the day it was published and I couldn’t stop thinking about this yeast-leavened cake with crunchy caramelized almond topping and pastry cream filling. I always have a soft spot for yeast-leavened cakes.
Months flew by and the recipe remained untouched in my to-bake pile. Even I got tired of myself making grand proclamation that I would have a bee sting cake to share tomorrow. I sheepishly stopped talking about this cake and wondered quietly why I just couldn’t deliver. Timing is the biggest hurdle. Yeast-leavened cakes go stale quickly so it is best served the day it is baked. That means I need to wake up before the crack of dawn if I hope to get out the door on time for work with a cake in my backseat. Guess who’s been waking up in the middle of the night to catch the Winter Olympics live broadcast? The timing is finally right.