Vanilla/honey/almond Cake

Baking By beckybooo Updated 24 Jun 2014 , 4:45pm by kakeladi

beckybooo Posted 24 Jun 2014 , 10:13am
post #1 of 4

AHello!

I've been asked to bake a honey/vanilla/almond type cake, which sounds wonderful but I'm stumped! No idea where to start with this one.

Does anyone have any recipe ideas or recipes to share? It will be covered in fondant so it needs to be somewhat stable.

Thx.

3 replies
TheNerdyBaker Posted 24 Jun 2014 , 12:13pm
post #2 of 4

ADeep breath.

It's really not as hard as you are making it out to be.

I make something pretty much what you are looking for. The way I did it was take my favorite vanilla cake recipe, sub some of the granulated sugar for an equal amount of honey, then add in some vanilla and almond extracts to taste. I even went the extra mile and roasted some almond slivers in honey and stirred that in to the batter as well.

It was all paired with a honey SMBC , so you could even skip the whole honey in the cake thing and be perfectly fine.

Rfisher Posted 24 Jun 2014 , 3:42pm
post #3 of 4

AI did not think subbing sugar for equal amounts of honey worked. Reverse creamed or std creaming recipe did you use? Would it matter? I think I'd skip the honey in the cake altogether and go with a honey based simple syrup to brush on, as well as in the buttercream. But then I'd also skip the almond extract and go for almond butter in the buttercream as well.......

kakeladi Posted 24 Jun 2014 , 4:45pm
post #4 of 4

Why skip the almond??  You won't get that much taste by using honey and almond only in the icing. 

I say make up this combination and use it in both the cake batter & the icing:

1 part vanilla extract

1/2 part butter flavoring

1/4 part almond

A 'part' can by *any* measure you want: 1 teaspoon or Tablespoon or cup or quart depending on how much you will use or a years time :)

I would use 1 Tablespoon of the mixture in both the cake and icing.

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