Honey Spice Pumpkin Patch Cake
Honey Spice Pumpkin Patch Cake
50 minutes
An autumn showstopper that’s perfect for any seasonal gathering and can be whipped up in just over an hour, thanks to the natural sweetness of @hilltop_honey. This two-tiered spiced honey cake is surprisingly easy to make, with a simple spiced honey sponge, layered with light spiced honey buttercream, and finished with playful fondant toppers!
(credit to Jemma Loi )
Ingredients
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- 250g Hilltop Everyday Blossom Honey
- 300g plain flour
- 3 tsp baking powder
- 100g dark brown sugar
- 3 large eggs
- 225g butter
- 2 tsp pumpkin spice (or mixed spice)
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- 200g white fondant
- Orange, Brown and Green food colouring
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- 250g unsalted butter, room temperature
- 450g icing sugar, sifted
- 1 tsp mixed spice
- 2 tbsp Hilltop Blossom Honey
- 1-2 tbsp double cream
Directions
Line two 6-inch cake tins with greaseproof paper and preheat oven to 150ºC.
Melt butter, dark brown sugar, and honey in a saucepan until smooth. Boil for 1-2 mins, then cool for 15 mins.
Add eggs, fold in flour, baking powder, and spice, then whisk until smooth. Divide between tins and bake for 50 mins. Cool.
While cooling, colour 2/3 of fondant orange, and the rest brown and green.
Shape pumpkins, stems, and fence panels from fondant.
For buttercream, beat butter, icing sugar, honey, spices, and cream.
Spread on cooled cakes, stack, crumb coat, then decorate with fondant pumpkins and fence.
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