today marks THREE years of hey modest marce! but it also marks my most exciting annoucement to date. i have been hinting at in on social over the last little while, but i am thrilled to officially share the news with you.. I'M WRITING A COOKBOOK!!!!!! insert ALL the emotions
well technically, i wrote a cookbook. i spent the last year baking up a storm & shooting so many amazing recipes. being able to tell people i was working on my first cookbook has seriously been a dream come true. the book will be released in the spring of 2019 with penguin canada! it is called bake the seasons & it is filled with both sweet + savoury recipes. cakes, pies, cookies, galettes, muffins, stratas & so much more!
it all started about a year ago when i recieved an e-mail from penguin canada. i met with the editor & director of cookbook publishing, then spent the next month working on my proposal. the team loved the proposal & next thing i knew i was signing my first book deal! i spent the next year recipe testing, styling & shooting each recipe. so much hard work has gone into this book! it has been so hard to keep it a secret from everyone while trying to keep up with the blog on a regular basis, but now the secret is out! we are currently in the design phase of the book (the big cover photo decision!!!!), so i will be sure to keep everyone updated from here onwards! no more secrets.
as for now, cheers to many more years of modest marce, my first cookbook & this fig honey cake! thank you to everyone for following along my baking journey over the last few years. literally none of this would have happened without you!
xo
ingredients
for the honey cake
- 3/4 cup unsalted butter, room temperature
- 1 cups raw sugar
- 1/2 cup good quality honey
- 3 large eggs
- 1 teaspoons vanilla extract
- 3/4 cup vegetable oil
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
1 cup whole milk
for the honey buttercream*
1 cup unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup good quality honey
- 1 teaspoon vanilla extract
- 6-8 fresh figs, halved
directions
for the honey cake
- preheat oven to 350 degrees.
- in the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar & honey until fluffy.
- add in the eggs one at a time followed by the vanilla extract & oil. mix until combined.
- in a separate bowl sift the flour, cinnamon, baking powder & salt. alternate between adding the flour mixture & the milk to the stand mixer. beat until smooth after each addition.
- evenly divide batter amongst 3 greased & lined 6-inch round cake pans.
- bake for 20 minutes or until the top bounces back to touch.
let cool while you prepare the frosting.
for the honey buttercream*
in the bowl of a stand mixer fitted with the paddle attachment beat the butter, sugar, honey & vanilla until fluffy, about 8-10 minutes.
- frost cake, top with fresh figs & drizzle with honey if desired.
