In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!
The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for July 2022 were ~
- 1 cup boiling water
- 1 Tablespoon dried honeysuckle blossoms
- 1-1/2 sticks (3/4 cup) butter, softened, plus additional for greasing pans
- 1 cup organic granulated sugar
- 2-1/4 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract or paste
- 3 large eggs
- Also needed: three 6-inch cake pans, parchment paper, plastic wrap
- 1/2 cup organic granulated sugar
- 2 Tablespoons water
- 1 teaspoon maple syrup
- 1/2 cup chopped pecans
- pinch of sea salt
- 3/4 cup honey (I used a wildflower honey from Sardinia, Italy)
- 1/2 cup egg whites, approximately 3 eggs
- 1-1/2 cups (3 sticks) butter, room temperature
- 2 teaspoons coffee extract
- 1 teaspoon vanilla extract
In a large mixing bowl, cream the butter and sugar together until lightened and fluffy, approximately 3 to 5 minutes.
In a mixing bowl, stir together buttermilk, vanilla, honeysuckle water, and eggs. In another mixing bowl, stir together the flour, baking powder, and baking soda.
Alternating the buttermilk mixture and the flour mixture, add those to the butter bowl and beat until incorporated and smooth.
Spoon batter into prepared pans, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, approximately 25 to 30 minutes as the layers are fairly thin. If you are frosting the cake to serve that day, just let the cake layers cool. If you are frosting the cake the following day (which is what I did), wrap the cooled layers in plastic wrap and keep in the freezer. Just pull out the layers to defrost while you make the buttercream.
Place honey and egg whites in a mixing bowl that fits over a saucepan. Heat the water and stir till the mixture is thin. Remove the mixing bowl from the pan and beat with a hand-beater until the egg foam is lightened, fluffy, and glossy. The bowl should also be cool to the touch. If the mixture is too warm, the butter will melt and not beat into a frosting consistency.
Add in the butter, 2 Tablespoons at a time. Once your buttercream frosting is the consistency you desire, beat in the coffee and vanilla extracts.
Divide the buttercream in half and fold the crushed praline into one half.
Once the cake layers have cooled completely, place the bottom layer on your serving platter. Add a dollop of the crushed praline buttercream and spread to the edges, then place another layer on top. Repeat with the praline buttercream. Then smooth the other buttercream over the top and along the sides. Press jagged praline into the side of the cake.
My Enthusiastic Kitchen Elf, on the other hand, colored two ropes of marzipan - one yellow and one black - then pressed them together to form the bee.