Hectors Honeycomb Cake

Mix all the ingredients together on a slow speed until combined.

Increase to a medium speed and continue mixing until the batter is smooth and evenly mixed.

Scrape down the sides of the bowl if required to ensure everything is fully incorporated.

Divide the mixture evenly between greased and lined cake tins and level the tops.

Bake until the cakes are well risen, golden and cooked through.

Remove from the oven and allow to cool slightly in the tins before turning out onto a cooling rack.

Leave the cakes to cool completely before assembling.

Place the Macphie Buttercream Frosting into a mixer and whip until light and smooth.

Trim the tops of the cakes if required to create even layers.

Using a round cutter, carefully cut a hole from the centre of the cake layers, leaving the top layer uncut so the honeycomb filling is enclosed.

Place the first cake layer onto a cake board and spread or pipe an even layer of buttercream over the top, keeping the centre hole clear.

Add the next cake layer and repeat with buttercream, lining up the holes in the centre.

Fill the hollow centre generously with Hector’s Coated Honeycomb, allowing the pieces to fill the cavity right to the top.

Place the final uncut cake layer on top to seal in the honeycomb surprise.

Cover the top and sides of the cake with a thin layer of buttercream to seal in the crumbs, then chill until slightly firm.

Apply a final layer of Macphie Buttercream Frosting over the top and sides and smooth to finish.

Pipe buttercream swirls around the top edge of the cake.

Finish with plenty of Hector’s Coated Honeycomb over the centre of the cake and additional pieces as desired.

When the cake is sliced, the hidden honeycomb centre will spill out to create the surprise cake effect.