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.
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).
- 6 inches x 4,5 inches cake
- Buttercream finish
- Piped roses (Tip 103)
- Piped leaves (Tip 352)
Stripes are super popular these days. They give the cake some beautiful shape and flow.
This goody was an Orange Cake with apricot buttercream.
- 6 x 6 inches cake
- Fondant Stripes
- Dairy Free Cake
He will also always be known as the Bacon Cake for me. 😉