Homemade Honey Cake for Mom
Honey cake in our fridge
After the successful (or at least eaten) cake of Jarell’s, I felt I was more ready to take on something harder. Something like the honey cake from House of Silvanas which we so love, especially mom. And since it was her birthday last October 6, I readily prepared for this, one of hugest attempt that I will be doing. Huge because the letdown if it fails is bigger 
A quick search on their website revealed that this was a chiffon cake laced with honey buttercream icing, and sprinkled generously with honey nougat. OF COURSE, I only decided to check on their site when I was looking for honey cake and found some spiced with cinnamon, five spice, and cardamom which are NOT included in the original. Luckily, I was smart enough to look for their own description.
Weighing the flour
With my favorite chef in mind, I looked for Alton Brown’s version of chiffon cake. I have done lots of his recipes and they proved to be quite accurate (or perhaps it was from all the science stuff from Good Eats?). I got his chiffon cake recipe and was surprised that it was very similar to my beloved poppy seed cake. It sounded easy enough, and the ratings seemed to be all good. So it was game time.
All your eggs in a basket
yolks and whites!
Whisking
Folding
The steps followed the same routine for the poppy seed cake. No problems at all.
For the honey nougat, I decided that I would be using my honeycomb recipe since I felt that it was this whenever I ate it. But instead of chunks to go on top of the cake (ideally), it would be cracked and crushed version of the honeycomb. This is what I attempted.
Melting sweets for the sugar crackling
After a couple of hours resting, I started crushing the nougat/honeycomb and discovered it became just like that in the honey cake of House of Silvannas. But after a couple or hours, it seemed that the whole mixture wasn’t dry enough, and were clumping together, hence, there were chunks on top of the cake.
honeycomb!
The frosting was easy enough to find online. It was a simple mix of butter and sifted powdered sugar. That was it. I added some honey to kick off the honey favor, but you can hardly taste it.
Buttercream frosting
In my defense, I was trying to be generous when it happened. When we started eating the cake during dinner, I realized how THICK the icing was. It became sickly sweet at the sides of the cake (a part which usually people clamor for because of the icing). But over all, it was good. Hmmm, with less icing next time, maybe? 
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