?For they say when you marry in June, You’re a bride all your life…. ? That’s a little song from “Seven brides for Seven Brothers”! This month is MINI WEDDING CAKES month!! Any June brides out there?!? ???
Happy anniversary to those of you who has a June birthday!!! This cake was extra fun to make because it reminded me of my wedding!! I was married in September and to be honest with you, I did not even have a cake! It was more of traditional wedding but here’s a fun fact. I had about 1000 guest at my wedding! Every time I say this to my American friends, they were shocked!! But in Indonesia, it’s not uncommon. Because we invite our friends, our families, extended families and friends of our parents. It all adds up!
For this cake, I made individual serving size. It is fun to make but it does take longer than making a regular cake. You can custom the color of the buttercream so it will match with your wedding colors, just like I match the cake with the colors of the dinner menu.
In small measuring cup, mix together the buttermilk, honey and vanilla. This is the buttermilk mixture. Set aside.
Cream together the butter and sugar until it’s light and fluffy. Then add the eggs.
Then alternatively add flour mixture then buttermilk mixture into the butter, ending with flour mixture.
Pour the cake into a 17×11 baking sheet that’s greased with cooking spray.
After the cake is baked and cooled, cut out the cake with cookie cutter.
Make the white chocolate ring with a ring mold. I found mind at Amazon. Melt the white chocolate melt and pipe it into the cavity. Let cool for 1 hour in the refrigerator and pop it out of the mold.
So after you make the vanilla buttercream, divide into 2 to make the crumb coat and the final coat. Use the white buttercream to crumb coat the cake. Then color match the buttercream to your wedding menu and coat the outside.
Add the white chocolate rings on top and you’ve got a beautiful wedding cake!
I love this color!! It’s a blue greenish tint and it’s just so unique and elegant. Here’s to the anniversaries!!
Happy Baking!!!
| Servings |
12 servings
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- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup buttermilk
- 1/2 cup honey
- 2 tsps vanilla
- 1/2 cup butter room temperature
- 1 1/2 cups sugar
- 4 eggs room temperature
- 2 cups butter, room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 tbsp heavy cream
Ingredients
Honey Cake
Vanilla Buttercream
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- Preheat oven to 350 degrees. Spray a 17x12x1 inch baking sheet with cooking spray.
- In medium bowl, whisk together the flour, baking powder and salt. This is the flour mixture.
- In small bowl, mix together the buttermilk, honey and vanilla. This is the honey mixture.
- In stand mixer bowl, beat the butter and sugar for about 4 minutes until light and fluffy.
- Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Alternatively add the flour mixture and the honey mixture. Flour, honey, flour, honey and flour. Scrapes the side and give a final mix with your spatula.
- Bake for 19-20 minutes, until toothpick inserted into center comes out clean.
- Let cool in pans for 10 to 15 minutes on top of a wire rack, then invert to another wire rack.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar. Add the desired color.
Adapted from : The Cake Blog
