a birthday cake for Jimin
The first time I watched a Bangtan Bomb, I was a junior in high school. It was in AP Biology, and instead of paying attention to my lecture, I fell in love with Park Jimin. The rest is history, really, and I regret nothing, honestly. I still got a 4 on my exam (seriously though- study hard, kids).
This post is a bit late as Jimin’s birthday was October 13th, but not to worry, there’s never a bad time for a cake. Especially, a cake painted in a swirly Van-Gogh style, with honey cream cheese cinnamon frosting.
The cake itself is a honey butter cake; I was inspired by the flavor of Korean honey butter chips. I don’t know if Jimin likes honey butter chips, but I love them. I think in the future I would like to make a cake (or some type of dessert) that uses actual honey butter chips in it.. the flavor of it are so good. It’s distinctly sweet with honey, but the sweetness is balanced by the savory notes of butter and salt.
I added vanilla and cinnamon to the icing, which I highly, highly recommend. It just takes this recipe to another level.
Cream cheese frosting is definitely not ideal for painting a cake. If you really want to paint a design that holds and is easy to work with, I would recommend going for a cream cheese buttercream or just a regular buttercream instead. I however, really wanted to stick with the honey/butter/cream cheese flavor combination, so what I lacked in design precision I believe I made up for in taste.
You can pipe with a medium-width round tip, and use a knife or the back of a spoon to paint your smaller details. Other “design tools” I recommend are toothpicks, paint brushes (regular, clean ones will work!), and modeling tools (like the kind that come with children’s Play-dough kits).
Adapted from The Cake Blog:
Honey Butter Cake (makes 3 layers):
3 cups flour
2 t baking powder
1 t salt
1 cup buttermilk
1/2 cup honey
2 t vanilla
8 ounces unsalted butter, room temperature
1 1/4 cups sugar
4 eggs, room temperature
- In medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
- Beat the butter and sugar on medium speed until fluffy.
- Add eggs, one at a time.
- Add the dry and wet ingredients in alternating batches, starting and ending with dry ingredients.
- In oven preheated to 350 F, bake for 30-35 minutes.
- Let cool in pan before transferring to wire rack to finish cooling.
Honey Cream Cheese Cinnamon Frosting:
12 ounces unsalted butter, room temperature
8 ounces cream cheese, softened
4 – 6 cups confectioners’ sugar
⅓ cup honey
1 t vanilla extract
cinnamon, to taste
- Beat butter and cream cheese together in a medium bowl.
- Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.
- Add honey, vanilla, cinnamon, and mix until smooth.