I have some leftover pistachio buttercream (neoclassic buttercream + pistachio butter).  I’ve already made the pistachio cake, so I want to put it on something different.  I was thinking that since pistachios are used in baklava, it would be nice to make a honey cake.  I’ve read that, for each cup of sugar, you can sub honey for sugar by [A] using 2/3 what is called for (cups-wise), [B] reducing liquid by 1/4c., [C] adding 1/4 t. baking soda and [D] reducing oven temp by 25 degrees.

Bunk?  Or does it work?  Any particular butter cake you’d try it on?

Don’t want to do a honey syrup and brush it on a cake—On the whole, I’m not a big fan of syruped cakes (yet).

ThankS!!!!!

—ak

My mother-in-law just gave me a big bag of honey powder from the Asian market.  I’d be interested if anyone has used that to sub out sugar as well.

Wow!  I"ve never heard of honey powder! 

I know that for the Downy Yellow Butter Cake, Rose has a maple variation where you sub maple sugar for regular sugar.  Can’t remember if there was a leveaning adjustment or not.  Honey powder might work similarly.