Beeswax-Infused Parsnip Candle Cakes: A Time For Illumination

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There’s a beautiful glimmer of time at the end of January and beginning of February that marks the centerpoint between the Winter Solstice and the Spring Equinox. It’s an important time for many different spiritualities and religions, from the Pagan Imbolc to the Christian Candlemas. It’s a time of hope and nourishment in anticipatory celebration of spring. Sap begins to rise in the trees, the lambing season begins, and the richness of fresh milk, cheese, and eggs are once again on the horizon. In many areas the land is still covered in a blanket of creamy white snow, which glows as the days lengthen. When I think of this notch in the ever-spinning wheel of the year, I think of light, whiteness, roots, and sweetness. 

Can you feel that slight stirring that the Earth is beginning to wake? It’s still winter, but the stillness of midwinter is giving way to a subtle restlessness that seems to issue an important reminder: clear the way, spring is coming! This is a time to clean out things that are unwanted. That can mean decluttering your home and donating items, or it can be more metaphorical; releasing relationships that no longer feel positive, letting go of disappointments, boxing up the seasonal depression that can settle into your bones on the long nights of midwinter. This clearing out and purification is important, since it creates room in your physical spaces and your mental space for the wild blooming of spring to come! Creating space for new beginnings is a powerful way to welcome them in. (I am reminded of this every time I clean my studio.) 

Crack open some windows. Clean mindfully, picking things to release as you do. As you sweep the floor, picture any wisps of drudgery hiding in the corners being swept up and tossed out as well. As you clean, you can also bake, filling your home with the delightful smells of something delicious to make it even more inviting. And whatever you do, be sure to light some candles! 

Speaking of, have you ever become so enamored with the scent of beeswax candles that you were tempted to take a bite? You’re not alone. In fact, many people I’ve spoken to have confessed a desire to gnaw on a candle from time to time! The good news is that beeswax is entirely edible, though it may take some time for your body to break down and can cause blockages if you eat a large amount. Plus, it’s not all that enjoyable to chew and swallow. But oh, that glorious scent! It’s too good to pass up, so instead, I infused the sumptuous flavor of beeswax into these gorgeous candle cakes! They’re baked with sweet winter parsnips and filled with the glorious richness of cream and honey. I decided to keep the spices minimal so the parsnips and beeswax could really shine; the secret to that beeswax flavor is infusing it in cream since fat soaks up flavors so well. (Let’s be honest: it’s pretty magical.) It’s best to start this recipe the night before you plan to make it so the cream has plenty of time to take on those beeswax flavors! The cake is adapted from this delicious recipe. 

Parsnip and Beeswax Candle Cakes: 

Beeswax Cream: 

2 cups heavy cream

½  c. melted beeswax

Parsnip Cake: 

Ingredients: 

4 ripe bananas

3 c. shredded parsnips

2 tsp. Lemon juice

Zest from 2 lemons

4 c. all-purpose flour

4 tsp. Baking powder

2 tsp. Baking soda

1 tsp. Salt

½ tsp. Freshly-grated nutmeg 

4 large eggs

1/2 c. melted butter

1 c. honey

1 c. beeswax-infused cream 

2 tsp. Vanilla extract 

1/3 c. toasted filberts, chopped

Directions: 

1. Pour the cream into a small heavy-bottomed saucepan over low heat. Heat it until it is warm but not bubbling. Pour in the melted beeswax and stir just a couple of times. Cover and keep the mixture warm over low heat for an hour or two, stirring occasionally to prevent the cream from sticking to the bottom of the pan. Then, cool to room temperature and place in the fridge overnight. When you are ready to use it, strain the cream through a fine strainer to remove the beeswax lumps. (Reserve them for later.) 

2. To bake the cake, preheat the oven to 350F and line two medium loaf pans with parchment paper.

3. Smash the bananas in a large mixing bowl using the back of a fork or a potato masher, then stir in the shredded parsnips, lemon juice, and lemon zest. Sift in the flour, baking powder, baking soda, salt, and nutmeg and stir well to combine. 

4. Add the eggs to the bowl and whisk to combine. 

5. In a separate bowl, mix together the melted butter, honey, beeswax-infused cream, and vanilla. Add to the parsnip bowl and fold in until the batter is even and consistent. Stir in the toasted nuts.

6. Divide the batter evenly between the two pans and bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just some damp crumbs. Let the cakes cool for 10 minutes in the pan before turning out onto a wire rack to cool completely. 

Filling and Icing: 

2 parsnip cakes, above

Toothpicks and a lighter

Honey Cream Cheese Filling: 

16 oz cream cheese, softened 

½ c. unsalted butter, softened 

½ c. honey

½  tsp. Fine sea salt 

Beeswax White Chocolate Glaze: 

12 oz white chocolate melting chips

⅓ c. beeswax-infused cream

12 oz extra white chocolate melting chips, for the candle drips

Birthday candles to use as wicks

Directions: 

1. For the filling, whip the butter, cream cheese, and salt in the bowl of a stand mixer until completely smooth. Lower the speed to low and add the honey. Mix until completely incorporated, then increase the speed to medium-high and whip until light and fluffy. 

2. Slice the cooled loaf cakes into even 1” thick slices. Use a round cookie cutter in the diameter you want your candles to cut out circles. Layer the cake with the filling to create 3-5 cylinders of different heights, using about half the filling. Chill in the freezer for half an hour to firm up. 

3. Using a straight spatula, ice the outsides of each cake with the remaining filling, using a bench scraper or the spatula to make the sides as smooth and even as possible. Put back in the freezer for at least another hour. 

4. Add the ingredients for the glaze to a heat-proof bowl set over a pot of water. Stir until melted and combined, then remove from heat. Let cool slightly, then pour or spoon the glaze over the cakes to make an even coat that looks like wax. Let chill in the fridge for about 20 minutes. 

5. Melt the remaining 12 oz white chocolate melting chips and pour them into a piping bag with a medium tip and pipe drips around the edge to look like dripping wax. Push a birthday candle ¾ of the way into the cake to act as a wick.

6. Let the glaze cool and harden slightly, then carefully transfer your cakes to a serving dish or candle stands. To serve, light the wicks on fire. Enjoy immediately or store leftovers in an airtight container in the fridge for later.

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