Recipe

Baking Step:

1. Mix Group 1 ingredients for 1 minute at low speed.
2. Scrape bowl, mix for 7 mins at high speed.
3. Slowly add Group 2, blend at slow speed for 30s–1min.
4. Divide batter into 5 small chiffon tin (5-inch). Bake at 180˚C for 25–30 mins.
5. Remove from oven, invert the cake with the cake tin. Let it cool before removing from the tin. 

Baking Step:

1. Beat all ingredients at slow speed for 1 min.
2. Then mix at medium speed for 2 mins.
3. Equally fill batter into two 7” round tin and bake at 170°C for about 40 – 45 mins.

Baking Step:

1. Preheat oven to 170°C.
2. Using paddle, mix all ingredients at slow speed for 1 min.
3. Scrap the sides of the bowl, switch to medium speed and mix for 3 mins.
4. Lastly switch to slow speed and mix for 1 min.
5. Pour batter into baking tin and bake for about 45 – 50 mins.
6. Remove from oven and let it cool completely.
7. Mash the cake to form crumble and combine it with 200g buttercream and 200g of dark chocolate ganache to form a smooth dough.
8. Press some dough into the popsicle silicon mould and insert the popsicle stick. Fill up the mould with dough and flatten it.
9. Freeze for about 1.5 – 2 hrs.
10. Remove from freezer and thaw for about 30min – 1hr.
11. Melt your chocolate and dip the popsicle cake into the melted chocolate. You may repeat up to 3 times to obtain a smooth coating. 

Baking Step:

1. Preheat oven to 180°C.
2. Combine honey and unsalted butter in a bowl and heat over a hot water bath until melted and hot to the touch.
3. Gradually add eggs and keep heating until the mixture begins to thicken, then remove from heat.
4. Using paddle, mix the classic cookies mix with the salt and cardamom powder, then gradually mix it with the warm honey mixture at slow speed for 2 minutes.
5. The final dough will be quite soft and sticky, but don’t add more flour to it.
6. Wrap the dough in plastic wrap and refrigerate at least 3 hours before using.
7. For the next step, make sure your working surface is well floured.
8. Using dough sheeter and roll it into a very thin sheet – 2mm thickness. Cut out disc of 18cm diameter.
9. Keep rolling the dough and cutting discs until run out of dough and you have at least 18 pieces of biscuit. Before baking, using dough docker pricking the surface with evenly spaced holes.
10. Bake the discs of dough at 180°C for 8 – 10 minutes or until golden brown and dry.
11. Keep in a dry place until needed.

1. Combine the all ingredient in a bowl.
2. Whip until soft peak.

1. Begin layering the honey biscuits with the whipped cream: 1 biscuit, 50g of whipped cream for each layer, biscuit again and so on.
2. The final cake will have 15 layers of biscuit while the rest of the biscuits (3 pieces) will be used to decorate the cake later. Usually choose the ones that aren’t that pretty for this particular task.
3. Once the cake is built, cover it with plastic wrap and refrigerate it overnight to allow the biscuits to become soft due to the moisture in the cream.