This recipe came about because for the longest time I have been wanting to make my own honeycomb, but I didn’t want to make it for no reason. Then it dawned on me, a cake that I can incorporate it in.
This cake was good fun for me as I don’t tend to do big cakes, but it was a bit wonky however if it tastes like cake then it doesn’t matter how wonky it is.
I love honeycomb…Crunchie’s are defiantly one of my favourite chocolate bars. Honeycomb is just lovely and so simple to make which was a surprise to me when I first looked at the recipe. I used a BBC Good Food recipe for the honeycomb.
I had to make two lots of honeycomb because the first one was more like soft toffee than honeycomb. Do not scrap the bubbly top off as that is what makes the honeycomb.
Vanilla and Honeycomb Cake
- 200 g butter
- 200 g caster sugar
- 200 g self-raising flour
- 4 eggs
- 2 tbsp milk
- 1 Tsp Vanilla extract
- 200 g butter
- 400 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk
- Pre-heat oven on gas mark 4. Grease five 6inch cake tins with butter and line with baking parchment.
- Add all the ingredients to a bowl and mix until fully incorporated the pour the mixture equally into the tins.
- Bake for 15 minutes until golden. Once out the oven, leave to cool in the tins for a few minutes.
- Beat the butter until pale and fluffy then add the icing sugar gradually until fully incorporated. Then add the vanilla extract and milk then mix until incorporated.
- Using a palette knife, spread the buttercream on to your first layer of the cake then sprinkle honeycomb pieces on top. Repeat this until your cake is fully assembled.
- Once you have your 'tower', apply the buttercream to the cake and using a spreader, spread the buttercream all the way around the cake until the cake is covered.
- Add the last little bit of buttercream into a piping bag and pipe roses to the top of the cake then add some more honeycomb to the top.