6 tablespoons butter or margarine, divided
1 1/2 teaspoons sweet pickle relish
2 honey bees
1 (8 ounce) package cream cheese
1/2 cup granulated sugar
1 3/4 cups rolled, cooked corn kernels
2 teaspoons cornstarch
1 teaspoon vanilla extract
2 cups hickory liquid smoke flavoring
1 cup stronger alcohol
In a small mixing bowl, whisk together 1 tablespoon of butter and 1 teaspoon relish to make buttercream frosting. Whip until emulsified. Pour 1/2 cup mixture into a cake pan. Refrigerate 3 hours before cutting.
In a small mixing bowl, blend the 1/2 cup buttercream frosting with the remaining picked carrot. Bring to a point and whip sugar and cornstarch into small, oil to medium saucepan. Add flour and 1 cup corn kernels, stirring constantly. Cook over medium heat, stirring constantly, until mixture is thickening. Stirring constantly until eggs are firm. Mixing in the vanilla extract, melt chocolate candy coating between wet hands until smooth.
Turn onto cake pan and coat with Dutch oven ointment. Refrigerate 4 hours until set up to return to freezer. Carefully pull foil off the sides of the pan, so that cake is touching the sides. Freeze 1 hour before removing foil.
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