< malted wattle seed cake with honey cream cheese icing & salted white chocolate crumbs >
October is rapidly coming to a close and that is a terrifying fact. This year has gone faster than any before. Ever.
However, it does mean that November’s cake is only a few weeks away! So while I run around like a headless chook trying to whip that recipe into shape (fair warning: it will be a released a few days late), here is a flash back to an early version of my October cake when I had all the flavour elements working and I was only working on the consistency of the icing. The trick it turned out would be raw honey. And I found the most beautiful stuff at @theboroughdeptstore by @hill_top_hives. You can taste the happiness of those Gippsland bees in their glorious thick, creamy, opaque honey.