Mini-Honey Cinnamon Cakes

I hate baking. I don’t like proportions so if you want to make these mini-cakes you’ll have to use the ingredients to your taste. These are super easy and kind of fun to make!

Ingredients are as follows:
DSC_4589 DSC_4574


*The thicker the graham crackers, the better *DSC_4581

** Cinnamon (not pictured) ** 

Step 1:

Whip (with a fork) sour cream, honey, and cinnamon in a bowl. Don’t be stingy with the honey. If you’re not using local high grade honey you will need to use more… just taste the mixture for sweetness. It’s not supposed to be super sweet.


Step 2:

Smear the sour cream mixture over one of the graham crackers (a nice layer that is opaque) and then place a second graham cracker on top and repeat. I like to stack 3, but you can do more (just keep in mind this cake can be pretty rich so too many layers would be too much).

DSC_4578 DSC_4579 DSC_4580

Step 3:

Cover the rest with the mixture on the sides.


Step 4:

Add the coconut chips on top — you can also place these on the sides as well! Put the mini-cakes in the fridge for at least 8 hours for the sour cream mixture to soak into the graham crackers.



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