@saltnpepperhere
saltnpepperhereBirthday cake for my girl inspired by her craving for a Cadbury Crunchie bar! Recipes linked in bio 🔗 INGREDIENTS For the honeycomb toffee (recipe from Epicurious): 1⅓ cups (245g) superfine sugar (can sub 2¼ cups granulated sugar) ½ cup (160g) light corn syrup ⅓ cup (80ml) water 1 tsp white vinegar ⅛ tsp cream of tartar 1½ tsp baking soda For the vanilla cake layers: 3⅓ cups (430g) flour 1 tsp salt ¾ tsp baking powder ¾ tsp baking soda 4 large eggs, room temp 1½ cups (3 sticks; 336g) butter, room temp 1¾ cups (350g) sugar 1 tablespoon vanilla 1½ C (360ml) buttermilk, room temp For the chocolate frosting: Recipe is from Nicola Lamb’s book, Sift. It’s not my recipe to share but luckily she shared a nearly identical recipe on substack (tip: 2X the recipe to have enough to frost a 3-layer 8” cake).
On the profile · Sep 13, 2025