Mini Honey Cakes

Preheat oven to 320 F.

Add honey to a medium size pot and heat on low heat until it just starts boiling, occasionally stirring. Meanwhile, combine the eggs and sugar in mixer’s bowl fitted with a whisk attachment and whip on high speed until light and fluffy for about 5 minutes.

Once the honey starts boiling, add the baking soda while continuously whisking. The honey will then foam up, tripling in volume. Continue stirring until the honey darkens to an amber color, about 30 seconds. Take off the heat and drizzle over the whipped egg and sugar mixture while the mixer is running on low speed, then add the sifted flour in three additions. Once all flour has combined well with the wet ingredients – the honey batter is ready.

Line the baking pan with parchment paper, lightly spray it with baking spray, pour the batter, and bake on middle rack for 6-8 minutes. Once baked, allow it to fully cool off to room temperature before cutting out the circles.

Add heavy cream and powdered sugar to the mixer’s bowl fitted with a whisk attachment and whip on high speed until it doubles in volume and achieves soft peaks. Add sour cream and whip on low speed just until combined.

Assembling: Using one inch (or the end of a large piping tip), 2 inch and 2.5 inches cookie cutters, cut out 10-12 of each size from the cooled honey sheet cake. Line each of the cupcake liners with piped cream first. Then follow with the smallest honey round, swirl of the cream, medium sized honey round, cream and largest round. Top with more cream and fresh berries 🍓Enjoy immediately or, if patient~ refrigerate for at least few hours before serving 🍯😋