I love a good themed bake. So for our latest book club where we discussed ‘The Secret Life of Bees’, I couldn’t help but make a cake that fitted with the theme, and was full of delicious honey flavours.
Golden Honey Cake, with honey caramel.
The cake turned out really well. It is not dry at all, but when you add the honey caramel it brings it to another level. Will definitely make this again.
170 g honey
85g castor sugar
2 eggs beaten
200g self-raising flour
1 – 2 Tbspn honey
50g castor sugar
Pre-heat oven to 180 and prepare cake tin (line and grease tin).
Melt honey, butter and sugar in a large saucepan and add a tablespoon of water.
Remove from heat, and mix in the eggs and flour.
Spoon into cake tin, and bake for 40-45 minutes, until cake is golden and springy to touch.
Allow cake to cool while making the caramel. In a small saucepan place the sugar, honey and some water. Allow to cook until the water evaporates and the sugar dissolves and caramel begins to form then add the cream.
I may have skipped a few days….and completely failed at the Christmas project challenge. Probably was a bit unrealistic, maybe next year it’ll be the ‘12 days of Christmas challenge’.
Anywho…I’ve finished on a high note with a delicious ice-cream pudding.
I used vanilla ice cream and then flavoured it with: cherries, marshmellows, gingerbread, Maltesers, cinnamon. And a thin cake outer layer.
There is no hard and fast recipe for this because you can really add whatever you want….you want more fruit, cool, add more fruit! Easy!
And for the finishing touch drizzle Ice Magic over the top before serving.
Corny but cute. Family Christmas cards to give to our friends and family. I made them on Vista print.
Cut two sheets of puff pastry into a Christmas tree shape.
Spread one with Nutella, and place the other on top.
Cut to make ‘branches’ on each side (don’t cut it all the way though).
Twist each branch a few times. And cut a star and place at top of tree.
Bake in a hot oven until golden.
It’s Christmas! Of course I’m making gingerbread. Yes it took me two days because;
a) I have an 18month toddler, so the only time I get baking done is when he’s asleep. And
b) baking, and then icing gingerbread is a two part activity anyway….
Anywho….I used a ‘traditional gingerbread’ recipe from taste.com. It’s a little different to how I usually make it. It’s almost like a ginger shortbread.
Using the left over ingredients from the reindeer brownies, I made a fudgey, chocolatety rocky road.
Small amount of M and M’s (green and red), Tim tams, Maltesers
Very small amount of milk
Melt the chocolate and milk in the microwave, and let cool for a few minutes. Then mix with all the other ingredients in a large bowl.
Line a slice tray with baking paper and pour the rocky road in and let it set. Yummo!
Arrggghh…..! I have fallen so far behind schedule…I’ll do my best to catch up!!
Last year I made a felt gingerbread man and then sewed it onto a t-shirt for my baby. To re-use it this year, I cut the old t-shirt and machine sewed it on to a new t-shirt, for my (now) toddler to wear this year.