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Honey Stack Cakes..

Delicate layers of honey sponge with a vanilla buttercream filling. Drizzled with extra honey, and crunchy bee pollen, and simple baby breath as a decoration.

These cakes were served on beautiful enamel grey platter from L'Atelier Natalia Willmott {} There is a wide selection of products from trays to jewellery, lights and also seating, all available to purchase on the website. Natalia also posts updated pictures of products that are new and available to purchase on her website, on her social media accounts. Her Instagram is {@latelier_nataliawillmott}, be sure to check it out!

I think the tray added a really elegant look to the cake stacks, and emphasised the great caramelised edges from the bake. With the geometric design on the base, it also added a touch of modern to the more apparent traditional look of the tray! Perfect for a range of products!

The honey used in these little cake stacks was a Australian raw eucalyptus honey by Gustare Honey. {} 🍯

They offer a wide range of premium raw honey, from a Delicate Yellow Box honey, which is harvested from the Eucalyptus Melliodora tree in Western Victoria, New South Wales to south central Queensland to a Strong Apple Tree, which is harvested from the Angophora Floribunda tree found mostly on the Western Slopes in the eastern areas of the New England Tablelands of New South Wales.

I used the Mild Grey Iron Bark in the sponge layers. It is described as having "a mild, warm and subtle flavour with a slight nutty and toffee aftertaste." This sounded perfect for my sponge as a caramel/toffee flavour is always a great choice!

The buttercream provided an added texture and also the vanilla flavouring which contrasted great with the honey. And the crisp bee pollen grains from Indigo Herbs {} They have a great texture, which contrasted with the softness of the buttercream and light sponge. They also have great health benefits, like most of the products Indigo Herbs sell, such as Rich in the B vitamins; which are said to be essential for a healthy nervous system, they are high in vitamin C, iron and full of protein!

These little slices, had the perfect amount of sweetness, with the slightest crunch.

With the delicate taste of the honey coming through in every bite.

Not only do both the honey and bee pollen taste wonderful in the cake, they were also great alone and could be used in a wide variety of cakes and bakes. That I will be sure to post on my social accounts.


Cake Ingredients:

150g butter, softened

3 tbsp caster sugar

6 tbsp honey, Gustare Mild Grey Iron Bark

3 eggs, beaten

265g self raising flour, sieved

1 tsp baking powder

Cake Recipe:

  1. Firstly preheat the oven to 180 degrees celsius.

  2. Cream the butter with the sugar and honey until all mixed together.

  3. Gradually add the eggs and flour to the mix, adding half the eggs followed by half the flour and then repeating.

  4. Grease a baking tray or tin, depending on the type of cake. (For stacks, I used a thin baking tray and then cut the cakes into rectangular slices with a sharp knife when they had cooled)

  5. Bake for around 30minutes, or until a skewer is inserted and comes out clean.

Buttercream Ingredients:

250g softened butter

500g icing sugar

1tsp vanilla extract

Buttercream Recipe:

  1. Beat the butter until creamy, pale in colour and light in texture.

  2. Then add the icing sugar in three separate intervals, beating well between each addition.

  3. Add the vanilla extract and mix to combine.

The cakes can then be cut and filled with the buttercream in slices, or can simply be baked in an 8" cake tin and enjoyed as a honey sponge cake.

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