White Chocolate Honeycomb
Makes about 2 cups
  • ½ cup (85 grams) white chocolate melting wafers*
  • 1 cup (100 grams) reserved cake crumbs
  1. In the top of a double boiler, melt chocolate baking wafers over simmering water.
  2. (Alternately, in a medium microwave-safe bowl, melt chocolate on medium in 30-second intervals, stirring between each, until chocolate is melted and smooth.)
  3. Spread a thin layer of melted chocolate over a food-grade honeycomb mold. Let dry at room temperature overnight, or refrigerate until set. Gently remove mold, and break honeycomb into small pieces. Sprinkle with reserved cake crumbs.
*We used Godiva.

We used a PME Honeycomb Design Impression Mat.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/10-layer-spiced-russian-honey-cake/