Honey Cupcakes

This week was time to try a new favorite: honey cupcakes!

The buttermilk batter is fluffy and moist. It doesn’t taste as “honey-ish” as I would like, but the honey buttercream makes up for it. The best part: it is not too sweet.

The original recipe is a courtesy from The Cake Blog.


These cupcakes are dedicated to the military in this Memorial Day.

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Rustic Cake

Hey guys!

To close this week with a golden key, let me show you my buttercream rustic cake.

This imprint technique is pretty simple, you just use a fork to mess your perfectly smooth buttercream (yes… this can be harsh… LOL). You can use this technique anytime you want to achieve a wood-like texture, for example.

Although is not a cake made for a hot/humid weather (the buttercream can overreact, decide to leave the building and just melt when under heat) on a tempered climate it can easily be outside of your fridge for up to 3 days (depending on your choice of filling as well, of course).


About:

  • 6 inches x 4,5 inches cake
  • Buttercream finish
  • Piped roses (Tip 103)
  • Piped leaves (Tip 352)