White Chocolate & Honeycomb Cake
createbakemake – Motherhood, Life & Baking
createbakemake – Motherhood, Life & Baking
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Ingredients

  • 8 weeks early
  • 34 weeks pregnant at the time
  • 4.30 the cake was out of the oven. I let it rest in the tin for only 15 minutes before carefully transferring it to a wire rack in the hope it would cool quicker. 5.30 came, I was no where near ready and the cake was still warm to touch. I carefully cut it in half and placed it in the fridge. After setting a new record in getting ready, it was 6.15 ,and with only 45minutes until I needed to be at the restaurant I knew I need to ice the cake, it was now or never.
  • 5 minutes to spare
  • 3 hours Cook time
  • 60 mins Total time
  • 4 hours Author
  • 175 g of butter
  • 1 cup of milk
  • 1½ cups of caster sugar
  • 200 g of white chocolate
  • 2 cups of self raising flour
  • 1 teaspoon of vanilla extract
  • 400 g pack of chocolate honeycomb pieces
  • Milk Chocolate
  • 300 ml Pouring Cream
  • 400 g Milk Chocolate
  • 160 degrees and line the base and sides of a
  • 9 inch round cake tin with baking paper

Instructions

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