Chocolate Honeycomb Birthday Cake

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I do still exist! So does my baking πŸ™‚ and this time I have a funny story. When I was walking to work with this cake in a box to assemble later, I had the honeycomb in a plastic container on top of the box. It was 6am, pitch black, wind in a full blown gale. And what did I do? I walked past the windiest place I know in my city.

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And proceeded to watch as the box of honeycomb blew from my reach and onto the ground 5 metres away. After a split second of hope when the box didn’t open, it blew another metre and burst into a glorious explosion of caramelised sugar shards and that was that. The box and honeycomb blew into the distance and I could only laugh at my stupidity.

Two weeks ago I woke up and my first thought was ‘oh my gosh, I have a baking blog!’

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Yes, I forgot, completely 😦 I’m sure we all do that from time to time. Like we forget the keys or our passwords to how many ever accounts we seem to accumulate!

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Anyway, this cake was made as one of my first proper cake orders in a while for a ‘crunchie bar’ lover. It’s chocolate cake filled with honey buttercream (was meant to be filled with honey comb too but sadly my second batch hadn’t set when I was assembling) and topped with hokey pokey squiggles cookies, and honey comb and chocolate shards.
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I couldn’t find my nice piping tip a ziplock bag had to do. Any way, it turned out to be a very large cake indeed, with added height thanks to the toppings. Here’s roughly how to make it:

Chocolate Honeycomb Birthday Cake
Make 1.5 times this chocolate cake recipe here, making three layers
Make a batch of this honey comb
For the butter cream, whip 150g softened butter, 3 cups icing sugar, 3 Tbsp honey and 1 Tbsp (or more if needed) milk until light and super fluffy.

To assemble, spread butter cream on top of all the layers and stack them, then pipe some leftover buttercream around the top and arrange hokey pokey squiggles, honey comb shards and chocolate shards around the top. Voila! Makes a big cake….

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Pretzel Honey Cake

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“No one has ever made me a birthday cake before!”

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So this cake happened. Birthday cake is one of my favourite things in the world. Birthday cake deprivation is an issue close to my heart (although don’t worry, I am only half-serious in saying that, the world has bigger issues….).

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The guy who said this to me was from Germany, so I thought that maybe a vanilla and honey cake would be nice…. however somehow I put a tad too much baking soda into the ‘pretzel’ layers and it tasted like pretzels! I would attribute this to the ‘soda’ flavour that the caustic soda coating on pretzels gives them….

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The flavours work really nice together and the cake is nice and fluffy πŸ™‚ I made it a square because that was the only baking tin we had in our flat at the time….

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Anyway, here is the recipe πŸ™‚

Pretzel Birthday Cake
Cinnamon Layer:
2 cups flour
3/4 cup sugar
1&1/2 tsp baking soda
1 tsp cinnamon
1 tsp vanilla essence
1/8 cup white vinegar
1/4 cup oil
1&1/2 cups water
Honey Layer:
3 tsp lemon juice
1 egg
3 Tbsp oil
1/2 cup water
1/3 cup sugar
1/3 cup honey
1/2 tsp baking powder
1/4 tsp baking soda
1 cup flour
Icing:
100g butter
2 cups icing sugar
1 Tbsp milk
1 tsp vanilla essence

Instructions:
Preheat the oven to 180 degrees celsius and line/grease three 20x20cm square tins (or you can use round tins if you prefer). You can start with either the pretzel or honey layers.

For the pretzel cakes:
Mix together the dry ingredients, then add the wet ingredients and mix until smooth. Divide between two of the tins and bake for 15 minutes, until a skewer comes out clean when inserted. Cool in the tin for about 20 mins then tip out into a wire rack to cool completely.

For honey layer:
Mix together the wet ingredients then add the dry and mix until combined. Repeat baking and cooling instructions from above.

When the layers are cool, you can choose to trim the edges like I did or just leave them.

For the frosting soften the butter and beat until light and fluffy. Add half the icing sugar and the milk and vanilla essence, then the rest of the icing sugar. Keep beating until you have a gloriously fluffy frosting.

Spread the icing between the layers and stack on top of them.

 

 


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Honey Lemon Petit-Fours

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It was winter. Edible flowers had been located. Lemon and honey drinks had been consumed in the double digits to cure the sore throats and coughs. Why not combine all of these into bite-size cake form? Those of you in the northern hemisphere seem to be looking forward to fall/autumn so hopefully this recipe will inspire some lemon and honey recipes πŸ™‚

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I made a plate of goodies for some friends and features some caramel slice (find the best recipes here and here) and some little pieces of this pumpkin and blueberry tart πŸ™‚

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Honey Lemon Petit-Fours
Ingredients:
Cake:
1/4 cup olive oil
1/3 cup honey
1 egg
1/2 cup yogurt
Zest and juice of one lemon
1/2 tsp each baking powder and baking soda
1/2 Tbsp white vinegar
1 cup flour
Icing and filling:
1/2 cup icing sugar
1 tsp butter
2 Tbsp both raspberry jam and marmalade
To decorate:
Edible flower petals

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

Mix the Β cake ingredients together (if your honey is creamed, you will want to soften or melt it a bit first). Pour into the tin and bake for about 15 minutes, until a cake skewer comes out clean. Cool in the tin.

Cut the cake in half. Annnnd now cut it into half again so you have quarters. Spread some jam on one quarter and place another on top. Repeat with the other quarters and the marmalade. Cut each quarter into four petit-fours (there are a lot of ‘fours’ going on here). Now to ice! In one little bowl, heat half the icing sugar, half the butter and about a tsp of the jam until a glaze forms. Spread on top of the jam filled cakes and arrange some petals on top. Repeat with the marmalade on the marmalade filled petit-fours. Leave until the glaze is set.

Makes 8 petit-fours, and the cake can be made the day before as it lasts very well πŸ™‚

 

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Enjoy your week!

Sami xx

Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds

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What happens when you have 10kg of honey that’s too grainy and bitter to use for smoothies?
You try to use it up…. in as many ways as possible. Hence, honey tea cake time πŸ™‚ I gave them cute little crowns of flaked almonds because, well… it’s cute. And delicious!

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This is a melt and mix style of recipe, which makes six pretty large individual cakes. They didn’t even last until the next day, so I’m not sure if they are just as delicious the next day, but keep them in an airtight container and they should be fine πŸ™‚

Honey Tea Cakes with Cinnamon Cream Cheese Frosting and Flaked Almonds
Ingredients:
Cakes:
150g butter
370g honey
3 eggs
245g flour
2 tsp baking powder
Frosting:
30g butter, softened
60g cream cheese
100g icing sugar
2 tsp cinnamon

Instructions:
Melt the butter and honey over very low heat until the butter is melted. Leave to cool for 20 minutes.

Preheat the oven to 160 degrees Celsius. Grease a 6-hole Texas-muffin pan.

Beat the eggs lightly and mix into the butter and honey mixture, followed by the flour and baking powder. Mix until combined and pour into the tray. Bake for 35 minutes, until the tops spring back when lightly touched. Cool in the tins for a bit and then unmold and cool completely.

To frost, beat the frosting ingredients together until light and fluffy. Spread on top of the cakes and arrange the the flaked almonds around the edges.

Makes 6.

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Lavender, Honey and Anzac Tartlets

Yes, lavender. And honey, and anzacs used as a tart crust. Plus a creamy lemon filling, and voila!
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I’ve been meaning to use the lemon/lavender/honey combination for a while, and I once fleetingly saw a recipe for lemon tart with an Anzac crust…. genius! So, as one does, I gave it a go.
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I once heard someone describing the taste of ‘too much’ lavender as being able to be likened to ‘licking perfume off your wrist’ so I was little terrified to use it…. however, it worked perfectly, lucky me πŸ™‚
Even if you decided to opt out of the lavender, this recipe would be just as good without it! Although I do urge you to try it, even once!

Lavender, Lemon and Honey Anzac Tartlets
Ingredients:
Anzac Crust:
55g oats
40g desiccated coconut
50g flour
65g brown sugar
65g butter
40g honey
Β½ tsp crushed dried lavender
3/4tsp baking soda
Lemon Filling:
60ml whipping cream
Β½ tsp crushed dried lavender
Peel of half a lemon
100g cream cheese
50g honey
Finely grated zest of half a lemon
plus the juice of that lemon

Instructions:
Line a 12 hole muffin tin with paper liners (any colour, you’re going to remove them anyway!) and preheat the oven to 180 degrees Celsius.
In a small bowl, mix the oats, coconut, flour and sugar together. In a small saucepan, melt the butter, honey and lavender together, then cool until cold enough to touch. Mix in the baking soda well, before adding to the dry ingredients. Mix until combined, then divide evenly between the 12 muffin pans. Press the dough to the edges and on the bottom of the liners, about half way up the sides. Bake for 20 minutes (they will puff up when they cook, but don’t worry, they sink perfectly after coming out of the oven- if they don’t sink as well as you would hope, simply use a spoon to press the edges and bottom down a bit) until golden. Remove from the oven and cool.

Meanwhile (you could start this step a few hours in advance), heat the cream in the microwave or on the stove until warm but not boiling. Add the lavender and first lot of lemon peel and leave to infuse in the fridge for at least an hour. Strain through a sieve. Whip the cream gently until very soft peaks form. In another bowl, stir the cream cheese, honey and lemon zest+lemon juice until smooth, then add cream, folding gently until combined. Spoon into the tartlet cases and chill until set. If you wish, sprinkle with a bit of dried lavender. Remove the paper liners before serving.
Makes 12, lasts about 2 days, after that the filling makes the tart cases a bit soft.
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If I am correct, I do believe this is my 50th recipe post! How exciting!
Thanks for stopping by πŸ™‚
Sami xx

Honey Crackles

Just a quick post before I get ready for school; I forgot to post yesterday and I am still quite determined to reach 100 posts in 100 days, although time is quickly running out….
Because I am in a hurry, I thought I would a recipe that can be made in a hurry. These are one of my favourite baking ever, even though it’s a little easy and simple, and most commonly appears at kid’s birthday parties….!
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It’s all so simple, make a caramel, quickly mix in the puffed rice cereal of your choice and any other goodies you may so desire and pour into a tin. It sets in a flash, about 10 minutes sometimes, and then you’re ready to break it up and eat it!

Honey Crackles

Ingredients:
100g butter
4 Tbsp sugar
1 Tbsp peanut butter
2 Tbsp honey
3 cups ricies (puffed rice cereal)

Instructions:

Line a 20x20cm slice tin with baking paper.

Melt the butter, sugar, peanut butter and honey together on low heat. Increase the heat and boil for 4 minutes, until golden. Remove from heat and mix in the ricies. Working fast, press into the slice tin. Leave until set.Β  Cut, or break, into chunks and store in an airtight container.

This is another recipe from a few years ago, but from what I remember I actually ended up making two more batches of this over the next few days! You could add chocolate chips or any other nuts and seeds you make wish too, or easily take out the peanut butter if you have a nut allergy.

Enjoy πŸ™‚