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), 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).