Honeycomb Cake is made of layers of spiraling Puff Pastry
tubes filled with Tart Cherry and Layered with Dulce de Leche Buttercream.
Bake at 400°F, for 15 minutes or until slightly golden.
Whip 12 oz room temperature butter, for about 3-4 minutes until white and fluffy. Scrape the bottom of the bowl a couple of times throughout.
Add 1 ½ cans room temperature condensed milk, in 3 additions, making sure it’s combined before adding more.
Chop 1/2 cup chocolate and place it into a bowl.
Heat 1/2 cup cream, to a simmer.
Add 3 tbsp corn syrup. Stir, until well combined and smooth.
Reserve 1 cup of frosting for covering the cake.
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