Honey Cake Bites with Lemon Buttercream and Sculpted Lemons

Hey, so I made these bite sized cakes as a treat for my Dad, and I only just managed to get a picture of them before we ate them. When you drizzle honey over the cake be careful not to drizzle too much because you can make the cake quite soggy, which is the problem I faced.

Ingredients for honey cake:

150g plain flour
150g caster sugar
100g unsalted butter
1 tsp vanilla extract
3 tbsp milk
4 tbsp honey + 1 tsp more for drizzling later
2 eggs

Butter cream icing:

150g icing sugar
75g unsalted butter
3 tbsp lemon juice
2 tbsp milk

Lemons:

100g cake icing
1 tsp yellow food colouring
10g icing sugar to dust over the surface

 Method:

1. To make the cake, pre-heat the oven to 180C. Line a square 20cm tine with greaseproof paper and set aside.


2. Then cream together the butter and sugar into a large bowl until light and fluffy. Then add in the eggs, vanilla, honey, and milk, and mix until smooth. Fold in the flour and stir until mixture is smooth and silky in consistency, if not add a little more milk.

3. Pour the cake mix into the lined tin, and bake for 20-25 minutes until the cake is golden brown, and when a skewer is put into the middle of the cake, the skewer comes out clean.

4. Now the cake is out of the oven, place on a cooling rack. Skewer several holes into the top of the cake and drizzle 1 tsp of honey into the cake to the honey soaks in while the cake is cooling.

5. While the cake is cooling make the butter cream icing. In a large bowl mix the butter, icing sugar, and milk together until smooth. Add the lemon juice flavouring, you can make it more or less lemony than what I did, if you would prefer to. Put the icing into a smaller bowl in the fridge to chill for the assembly.

6. Take the cooled cake and trim the edges, so the cake is a square. Cut the cake into cubes of about 20.

7. Take two cake squares, and the butter cream. Put a teaspoon of butter cream on the top of one of the squares, then sandwich the other on top to make a tower. Then on the top of the top square take another spoonful of butter cream and smooth it over the top. Do this for all the rest of the cakes until you have around 10 stacked cakes with butter cream on top and in the middle.

8. To make the lemons, sprinkle some icing sugar onto your work surface, take the cake icing and the yellow food colouring, and mix together, kneading the colour in with your fingers until the icing is a lemon yellow colour.

9. Take chunks of the icing, about half the size of a malteser and shape into a ball. Pinch the icing on opposing sides of the circle to make the top and tail of the lemons. Place the 1 or 2 lemons on each cake. Put the cake in the fridge until ready to serve. 

Happy Baking xx Beth

Categories: Bites, Buttercream, Cake, Honey, Lemon