Honeycomb Cake
You can bet that this cake would be the bee's knees.
INGREDIENTS
For your chocolate cake:
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 2 big eggs
- 2 tsp vanilla extract
- 3 cups buttercream, tinted yellowish
- For your chocolate honeycomb:
- 2 ft little bubble wrap
INSTRUCTIONS
- Create the chocolate cake Line 2 cake pans with parchment paper and baking soda.
- In a big bowlcombine the flour, sugar, baking powder, baking soda, salt, and ginger. With a hand mixer, combine eggs, the butter, and vanilla into the mixture. Fold in the sour cream. Pour the batter into the pans and bake for 25 to 30 minutes before every cake has place, and a toothpick comes out clean. Remove from the pans, and let to cool.
- After cakes are cooled, roughly 3 hours after, split cakes . Put 1 half of the cake onto a turntable, and put a quarter of a cup of frosting on top. Smooth outside, and repeat with the rest of the layers. Cover the cake , and put in the refrigerator to set.
- Create the bubble wrap honeycomb
- Quantify bubble wrapping to fit round the sides of the cake and roughly 1 inch taller than the cake. Unravel, and put with the bubble up.
- Gradually, pour melted candy melts above the pockets and smooth outside, working fast, spread evenly over the full piece. Allow chocolate to set at room temperature. You will know when it is ready as soon as you're able to touch it.
- Remove cake out of refrigerator. Wrap the chocolate ring. Eliminate the bubble wrap sticking candy melts to the cake. Repeat on a different sheet for decorating the top of the cake using honeycomb.