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Honey Cake

Life is a flower, of which love is honey! Spread the love with this one-of-a-kind gorgeous Honey Cake. Make hump day smooth and sweet with a slice of deliciousness. Incorporated Suncore Foods® Canary Yellow Safflower Supercolor Powder to color this sunny happy yellow hue and bring these cute bees to life. Reward that hard-working bee in your life with this delightful honey-sweet cake and bring a ray of sunshine to your dinner table with our Supercolor Powder! Have fun baking, and have a day as sweet as honey!

Ingredients

For the Chocolate Cage:
200g white chocolate
2 tbsp Suncore Foods® Canary Yellow Safflower Supercolor Powder
A piece of bubble wrap
Digital thermometer

Cake:
70g unsalted butter
2 tbsp honey
1 cup sugar
3 eggs
1 1/2 tsp baking soda
3 cups flour

For the Filing:
2 cups sour cream
2 cups whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract


Directions

1. Place the butter, honey and sugar inside the saucepan and cook for 5 minutes over medium heat, until everything is melted. In a separate bowl, beat the eggs with baking soda until smooth in consistency. Add the egg mixture into honey mixture. Add the dry ingredients and mix until fully combined. The result will resemble a slightly softer and pliable
dough. Divide into 8-10 portions. Roll out each piece of dough thin on the parchment paper. Bake for 5-8 minutes at 350'F until golden. Trim sides of each layer with a baking ring while it's still hot, as soon as you take it out of the oven. Cool baked layers on a rack.

2. Beat sour cream with whipping cream, sugar and vanilla until sugar is dissolved. Assemble the cake. Put cake into the fridge to chill.

3. Chop chocolate into shards and melt in microwave for 30 seconds and then 10 seconds increments until it melts completely. Do not let chocolate heat up over 100'F-110'F.

4. Add Safflower powder to melted chocolate and mix until incorporated. Let it cool down to 80'F stirring occasionally. Then heat it up for another 5 seconds to 86'F. Measure the bubble wrap around the cake to see how much you need. With a palette knife spread the chocolate on a bubble wrap until the cavities are filled. Once the chocolate is set enough that it's just dry to the touch. Gently wrap the chocolate around the cake. Stick the cake back in the fridge for a few minutes.Once chocolate is completely set pull the bubble wrap away. Dust some more Safflower powder with the brush over chocolate to give the honecomb definition.

 

 


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