Mini Honey Cake Pastries: Sweet, Golden, and Irresistible
If there’s a dessert that embodies warmth, nostalgia, and pure comfort, it’s honey cake. But why settle for a classic sheet cake when you can turn it into elegant, miniature pastries with layers of luscious sour cream mousse and a whimsical honey marshmallow dip?
These Mini Honey Cake Pastries combine the sweet richness of honey, the creamy tang of mousse, and the playful drama of a marshmallow peak—creating a dessert that’s both visually stunning and utterly delicious.
This guide breaks down every step—honey cake, sour cream mousse, assembly, and marshmallow finish—so even beginner bakers can work confidently and achieve professional-looking results at home.
Why You’ll Love These Mini Honey Cake Pastries
Rich honey flavor: Warm, aromatic, and naturally sweet
Light, tangy filling: Sour cream mousse balances the honey perfectly
Fun, dramatic presentation: Honey marshmallow peaks always impress
Make-ahead friendly: Ideal for parties, gifts, or pastry displays
Customizable: Finish with honey powder, edible bees, or simple garnishes
These mini pastries feel refined yet playful—perfect for bakers who want to try layered desserts without tackling a full entremet.
Honey Cake
The honey cake is the foundation of this dessert—soft, moist, and deeply fragrant.
Ingredients
85 g honey
1 tsp baking soda
113 g unsalted butter, room temperature
3 eggs, room temperature
100 g sugar
180 g all-purpose flour
Tools
Large sphere silicone molds (reserve 2 for baking)
Whisk or stand mixer with whisk attachment
Baking sheet lined with parchment
Instructions
Preheat oven: Set to 320°F (160°C). Set aside silicone molds.
Heat honey: In a medium pot over low heat, warm honey until it begins to boil gently.
Whip eggs and sugar: In a mixer bowl, whisk eggs and sugar on high speed for about 5 minutes, until pale, thick, and fluffy.
Activate honey: When honey boils, add baking soda while stirring continuously. The honey will foam up and darken to a deep amber within about 30 seconds—this reaction gives the cake its signature flavor and texture
Add butter: Stir in butter until fully melted and smooth.
Combine with eggs: With the mixer running on low speed, slowly drizzle the hot honey mixture into the whipped eggs.
Add flour: Sift flour and add in three additions, mixing on low speed just until combined.
Bake: Pour batter onto the prepared baking sheet and spread evenly. Lightly spray the surface if needed. Bake 8–12 minutes, until set and lightly golden.
Cool: Allow the honey cake to cool completely before cutting.
Beginner Tips
Room-temperature eggs whip better and create more volume
Stir constantly when adding baking soda to honey—this step happens quickly
Stop mixing as soon as the flour disappears to keep the cake tender
Sour Cream Mousse
This mousse adds a light, tangy contrast to the sweet honey cake.
Ingredients
5 g unflavored gelatin
25 g cold water
180 g heavy cream, cold
85 g powdered sugar
400 g sour cream, cold
Instructions
Bloom gelatin: Combine gelatin and cold water. Let sit for 10 minutes.
Whip cream: Whip heavy cream and powdered sugar to soft peaks.
Add sour cream: Mix in sour cream on low speed until smooth and fully blended.
Add gelatin: Melt bloomed gelatin in the microwave (5–10 seconds until liquid). Drizzle into the mousse while mixing on low speed until incorporated.
Beginner Tips
Soft peaks should hold their shape but still look creamy
Gelatin should be melted but not hot—warm is perfect
Mixing gently keeps the mousse light and smooth
Assembling Mini Honey Cake Pastries
Cut cake rounds: Using 1", 2", and 2.5" cutters, cut 12 rounds of each size from the cooled cake. Reserve scraps for honey powder.
Line molds: Pipe a small amount of mousse into each silicone mold.
Layer cake and mousse:
Smallest cake round
Swirl of mousse
Medium round
Swirl of mousse
Largest round
Freeze: Freeze assembled domes for 8–10 hours or overnight, until fully firm.
Beginner Tips
Fully frozen domes are much easier to dip and decorate
Press layers gently to keep edges clean and even
Honey Marshmallow Dip
This fluffy honey marshmallow creates height, texture, and a dramatic finish.
Ingredients
4 g unflavored gelatin
20 g cold water
35 g honey
30 g light glucose syrup
60 g egg whites
30 g granulated or caster sugar
Instructions
Bloom gelatin: Combine gelatin and cold water. Let sit 5–10 minutes.
Heat syrup: In a saucepan, gently warm honey, glucose syrup, and bloomed gelatin to 55–60°C, just until melted and fluid.
Whip meringue: Whip egg whites and sugar to soft peaks.
Add syrup: Slowly drizzle warm honey syrup into the meringue while mixing on low-medium speed. Increase speed slightly and whip until glossy, soft peaks form.
Dip pastries: Remove frozen domes one at a time. Insert a knife halfway and dip into marshmallow, lifting upward to create a tall peak.
Decorate: Sprinkle with powdered honey cake and add icing bees. Refrigerate 2–3 hours before serving.
Beginner Tips
Keep domes frozen while dipping to maintain clean shapes
Pull upward slowly for taller, smoother marshmallow peaks
How to Make Powdered Honey Cake
Leave leftover cake scraps uncovered overnight to dry
Blend in a food processor until finely ground
Use as a garnish or decorative dusting
FAQs for Mini Honey Cake Pastries
Q: Can I make these pastries in advance?
Yes. Freeze assembled domes for 1–2 weeks. Add marshmallow and decorations before serving.
Q: Can I replace sour cream with cream cheese?
Yes, though the mousse will be slightly denser. Adjust sweetness if needed.
Q: Can I use honey syrup instead of honey for the cake?
No. The baking soda reaction with real honey is essential for texture and flavor.
Q: How do I get tall marshmallow peaks?
Use fully frozen domes and lift slowly while dipping.
Q: How should I store these pastries?
Refrigerate after decorating and serve within 1–2 days for best texture.
Ready to Make Your Own Mini Honey Cake Pastries?
These Mini Honey Cake Pastries bring together moist, fragrant honey cake layered with tangy, creamy sour cream mousse and finished with dramatic honey marshmallow peaks. Playful honey powder and delicate bee decorations add the final touch. They’re impressive yet approachable—perfect for weekend baking projects, special celebrations, or anyone ready to try layered pastry techniques with confidence.
If you loved making my Strawberry Breakfast Buns Roses, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.
Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Mini Honey Cake Pastries: Sweet, Golden, and Irresistible
If there’s a dessert that embodies warmth, nostalgia, and pure comfort, it’s honey cake. But why settle for a classic sheet cake when you can turn it into elegant, miniature pastries with layers of luscious sour cream mousse and a whimsical honey marshmallow dip? These Mini Honey Cake Pastries combine the sweet richness of honey, the creamy tang of mousse, and the playful drama of a marshmallow peak—creating a dessert that’s both visually stunning and utterly delicious. This guide breaks down every step—honey cake, sour cream mousse, assembly, and marshmallow finish—so even beginner bakers can work confidently and achieve professional-looking results at home.
Ingredients
- 85 g honey
- 1 tsp baking soda
- 113 g unsalted butter, room temperature
- 3 eggs, room temperature
- 100 g sugar
- 180 g all-purpose flour
- 5 g unflavored gelatin
- 25 g cold water
- 180 g heavy cream, cold
- 85 g powdered sugar
- 400 g sour cream, cold
- 4 g unflavored gelatin
- 20 g cold water
- 35 g honey
- 30 g light glucose syrup
- 60 g egg whites
- 30 g granulated or caster sugar
Instructions
- Preheat oven: Set to 320°F (160°C). Set aside silicone molds.
- Heat honey: In a medium pot over low heat, warm honey until it begins to boil gently.
- Whip eggs and sugar: In a mixer bowl, whisk eggs and sugar on high speed for about 5 minutes, until pale, thick, and fluffy.
- Activate honey: When honey boils, add baking soda while stirring continuously. The honey will foam up and darken to a deep amber within about 30 seconds—this reaction gives the cake its signature flavor and texture.
- Add butter: Stir in butter until fully melted and smooth.
- Combine with eggs: With the mixer running on low speed, slowly drizzle the hot honey mixture into the whipped eggs.
- Add flour: Sift flour and add in three additions, mixing on low speed just until combined.
- Bake: Pour batter onto the prepared baking sheet and spread evenly. Lightly spray the surface if needed. Bake 8–12 minutes, until set and lightly golden.
- Cool: Allow the honey cake to cool completely before cutting.
- Bloom gelatin: Combine gelatin and cold water. Let sit for 10 minutes.
- Whip cream: Whip heavy cream and powdered sugar to soft peaks.
- Add sour cream: Mix in sour cream on low speed until smooth and fully blended.
- Add gelatin: Melt bloomed gelatin in the microwave (5–10 seconds until liquid). Drizzle into the mousse while mixing on low speed until incorporated.
- Cut cake rounds: Using 1", 2", and 2.5" cutters, cut 12 rounds of each size from the cooled cake. Reserve scraps for honey powder.
- Line molds: Pipe a small amount of mousse into each silicone mold.
- Layer cake and mousse: Smallest cake round, Swirl of mousse, Medium round, Swirl of mousse, Largest round,
- Freeze: Freeze assembled domes for 8–10 hours or overnight, until fully firm.
- Bloom gelatin: Combine gelatin and cold water. Let sit 5–10 minutes.
- Heat syrup: In a saucepan, gently warm honey, glucose syrup, and bloomed gelatin to 55–60°C, just until melted and fluid.
- Whip meringue: Whip egg whites and sugar to soft peaks.
- Add syrup: Slowly drizzle warm honey syrup into the meringue while mixing on low-medium speed. Increase speed slightly and whip until glossy, soft peaks form.
- Dip pastries: Remove frozen domes one at a time. Insert a knife halfway and dip into marshmallow, lifting upward to create a tall peak.
- Decorate: Sprinkle with powdered honey cake and add icing bees. Refrigerate 2–3 hours before serving.
- Leave leftover cake scraps uncovered overnight to dry
- Blend in a food processor until finely ground
- Use as a garnish or decorative dusting