Sweet recipe tips

• Cakes, biscuits, brownies – Honey is great for swapping for sugar in bakes that are made with oil rather than butter (think carrot cake or banana bread), as well as moist, chewy brownies.
• Sponge cakes, butter cakes, meringues, or crisp biscuits – these recipes all rely on aeration to create their signature light result. As honey has more water than table sugar, which will impact aeration, stick to the original recipe as much as you can for best results.
• Icings and sauces – Whipped icings such as buttercream or cream cheese frosting can have some of the icing sugar swapped for honey. Capilano Creamed Honey will create the best result, so try adding 1-2 tbsp per 450g batch buttercream being careful not to overbeat the icing. Ganache is also delicious with a little honey added – try 1-2 tablespoons, as it may be a little runnier than usual.
• Desserts – Honey is ideal in many cream-based desserts such as cheesecake, panna cotta, puddings or crème brûlée, but you may need to add a little extra egg, gelatine or starch to balance the additional liquid added by honey. Try adding honey to your pure or double cream for a fragrant treat, although whipping may be a little tricky if you’re after lots of volume. Swapping sugar with honey is also super simple in jellies, crumbles, poached or roasted fruits and self-saucing puddings – give it a try soon!