Tomato Tart with Goat Cheese & Basil

We’ve, meaning the internet, has stated this over and over, but we can definitely hide things and make everything look so peachy keen – cue pink, sparkles, and fluffy marshmallow like clouds. Why is it that when I think happy go lucky, cutsy wootsy that’s what I think of? Like a very bad television show with a princess wearing pink with long blonde hair. I don’t even like pink .. or princesses… anyways rambling. There are bloggers that make writing stories look so fluid and easy, with one quick sentence they can embrace you, drag you into their world and be able to taste the food with one imaginary digital bite. Then there are others, like me, where writing out one paragraph when not in the mood is like trying to get a cat to take a bath. Not very pretty and you’ll want to wear long sleeve shirts for a week.



Some posts I just want to run out with a flashing virtual billboard with a large neon green arrow that points to this recipe and goes, “This. This doesn’t matter if you’re gluten-free, paleo, bacon lover extraordinaire. This tastes good, so go run to the store to get ingredients and make it.” Then just leave you like that without any sob story about my life and how I used to eat tomatoes as a snack and how the French call it the love apple. Trust me those paragraphs left you with a few scratches.

Now go, fly you fools, and try this recipe.



Oh and Evie says hi.


Tomato Tart
Use up your summer tomato bounty with this delicious light with a little kick tart.
  • 1 grain-free crust
  • 2 tbsp dijon mustard
  • 1-2 beef steak tomatoes, sliced
  • 3-4 eggs, beaten
  • Goat cheese
  • 5 basil leaves, sliced
  • sea salt
  1. Toss your sliced tomatoes with a pinch of sea salt in a mixing bowl. Set aside. This is to help remove some of the excess water. We don't want a soggy tart.
  2. Preheat your oven to 350F.
  3. Take your grain-free crust and spread your dijon mustard thinly across the base. Shake off the excess water from your tomatoes before laying them down in one layer across your tart. Depending on the size of your tomatoes you'll need between one and two. Slowly pour your egg mixture on top of the tart giving the pan a slight shake to settle it into the crevices. Now depending on how much you love goat cheese, spread large hunks of it through out the top. I like a lot so I put a lot on. If you don't like goat cheese you can skip this step.
  4. Place in the oven on a baking sheet and bake for 20-25 minutes or until the crust is golden brown and the egg is set. When the tart is cooked, bring out of the oven and spread the sliced basil leaves evenly over top. Slice and serve with a tossed salad.

Back to Basics – Grain-Free Crust

In grade one, oh so many years ago, I had the bad habit of cutting my clothes during school. My parents realized this habit one day doing laundry and had a meeting with the teacher in where she expressed that I needed “help”, when really I was just bloody bored. You see I was told to create a pattern in class so I did, yellow-red-yellow-red, in my young little head my thought pattern was pretty rationale – you told me to make a pattern so I did, you didn’t tell me to make a complicated pattern. My Dad looked at me and said, “Heather, next time create a complicated pattern.”

Set Up of Ingredients

I’m a problem solver – you ask me to do something and I’ll work at it and work at it, until it’s done, but you need to be a little specific. I cook and create without a recipe assuming that most just know how to play and make delicious patterns. That’s not the case, especially people who are being introduced to a grain-free healthier lifestyle who have limited cooking skills. Today’s post is the start of a new series called, “Back to Basics,” I’ll talk about simple basic recipes or techniques that I use in my cooking and slowly add recipe links to the bottom to show you what you can do with each idea. These posts are for the people who burn pasta or grate raw butternut squash in a blender to make soup (you know who you are!) or just need new ideas on things. If you would like to see something specific drop me a comment.

Mixing the Ingredients

Today’s post is … crust, either it be a pie or quiche, getting a grain-less crust is one of those quintessential paleo, gluten-free, however you want to call it problems. It’s been two years of trial and errors, most involved just almond flour, one combined almond and coconut, but none gave me that crust flavour or texture I so desired. Honestly, most overpowered the quiches to the point it felt like I was eating a big hunk of almonds covered in a little egg, not so appealing – until now.

This recipe is adapted from The Healthy Foodie’s pie crust, where she goes into detail on how to make a finicky crust which you roll out. Recall the pattern story? I have little patience, so cutting lard and rolling dough isn’t my idea for fun. For me, this recipe involves stirring the dry ingredients in, stirring the coconut oil to make fine lumps, and stir the rest of the ingredients until it forms dough. Sounds easy no? Then just dump your dough into your quiche or pie pan and press it in to the bottom and edges evenly… or be like me and ask someone else to do that part, remember the patience?

Mixing the Ingredients

Unlike the other crusts I’ve tried, this one stands up. A lot of paleo/gluten-free crusts meld into the filling, the texture and feel of this crust remind me of true pie crust, you’re able to see a true definition between crust and filling. The flavour isn’t pow-right-into-the-almonds either, I bet you could make this and fake someone out that it really is proper crust. I made a tomato tart (later on this week) with this crust, took one bite and did a gig, I was so happy to finally have found something that didn’t feel fake. Even better you can make this vegan by substituting the egg for a flax egg and it will work fine.

Get your hands a little dirty by trying this grain-free crust and let me know what your favourite fillings are in the comments!

Grain-Free Crust

Grain-Free Crust
First in the Back to Basics series, a grain-free crust for any savoury or sweet dish.
  • ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • ¼ tsp sea salt
  • ½ cup coconut oil
  • 1 egg
  • ½ tsp vinegar
  • ⅛ cup water
  1. Preheat oven to 350F.
  2. In a mixing bowl, stir all your dry ingredients together until evenly incorporated. Add the coconut oil and stir until you get pea size lumps. Stir in your egg and vinegar. Depending on things you may not need to add all your water, start with half and work your way up. It should feel like dough, if it feels any bit dry add a bit more water.
  3. Press into a pie or quiche pan to make an even layer, try to make it at least half a cm thick.
  4. You can add your filling now and bake or bake by itself for 20 minutes or until golden.
Substitute a flax egg for a vegan crust alternative, you may have to add a little bit more water at the end.


Blackberry Mojito Pimm’s

Today marks a very special day, a day of freedom to do nothing; no assignments to write, no tests to study for, not even work to anxiously wait for in the evening. I can lounge in my sweat pants all day on the couch if I wanted to, which I’m going to try, but I’m not one to relax very well, so we will see how long that lasts. Let’s take bets – two hours? Five hours?


I silently saluted to all my classmates who are kilometers away, we all celebrated hard this week, but we worked even harder to get where we are today. Dealt with insane timelines – let’s write a case study in two weeks while writing and preparing speeches for another class. We crammed intense knowledge into our heads in a short amount of time, like a university level anatomy and physiology course in two months. Scapula anyone? We even dealt with crazy politics like not allowing one of our friends to celebrate with us. There were tears of frustration and love and I wouldn’t have asked for a better group of classmates to walk this journey with me. Best of luck in your endeavors wherever in the world that may be. I salute you with a glass of booze in one hand and a cheesy delicious pizza in the other.



I celebrated last Friday with this drink, combining two of my favourite summer drinks – the mojito and a Pimm’s cup. A mojito is light, crisp and refreshing yet the spiced nuances of the Pimm’s brings an earthy almost sangria quality to this drink. If you’ve never had Pimm’s before and just have rum in the cupboard use it, but I highly recommend going out and trying to find this British liquor to try. Just try not to get cat hair in your drink …



Blackberry Mojito Pimm's
Recipe type: Drink
Prep time: 
Total time: 
Serves: 2
Try this earthy spiced twist to a classic summer drink.
  • 8 fresh blackberries
  • 4 sprigs of mint
  • juice of one lime
  • 2 oz Pimm's
  • ice cubes
  • club soda
  1. In two glasses separate the blackberries and mull them with a muller or the end of a wooden spoon. If you like more seeds and whole chunks don't press too hard. Add the mint leaves and lime juice, mull some more.
  2. Add the Pimm's and stir.
  3. Add whatever amount of ice cubes you desire (I used two per glass) and top with club soda. Stir and serve.

Peeling an Egg with a Spoon

Disclaimer – This post is part of A. Vogel’s herbamare campaign; we were given three samples to try. All opinions are my own.

A.Vogel has asked Canadian food bloggers on “How do we Herbamare?” this month and I leapt at the chance to join in. Last summer during the sprouting challenge I was given a little sample of their original flavour and it has been a constant companion in my lunch bag; making everyone at school a wee bit jealous.

To be perfectly honest I don’t really add salt to a lot of things, I try to keep my sodium intake low, but I do I use it on my hard boiled eggs adding just a little something something. Herbamare uses ingredients like organic sea salt and herbs like leek, cress, lovage, garlic, and kelp. I highly recommend making the switch to sea salt; it’s a natural occurring substance that hasn’t been chemically bleached so it still contains minerals like calcium and magnesium.
A. Vogel's Herbamare Sea Salt

Hard boiled eggs are delicious, but seriously peeling them is a complete pain; a chore that almost makes me throw up my hands and stomp off in frustration. Standing there in the kitchen, tiny pieces of shell coming off at a time, ripping parts of the egg with it, taking forever just to peel one egg, and when you finally get a whole hunk of shell off at once you feel like doing a happy dance and a victory lap. Been there done that, until a classmate of mine showed me a trick that would change my life forever – use a spoon to peel the egg! No more picking at tiny bits at a time, no more wasting an egg, this takes a few moments and voila nice clean egg to eat.

Peeling an egg with a spoon

Peeling an Egg with a Spoon

I’m not going to talk about how to cook the perfect hard-boiled egg. There are so many posts about that and we all have our own way of doing so. I myself bring my eggs to a boil, then turn off the burner and let them sit, covered, for ten minutes.

  1. 1) Press on a hard/corner surface and crack the shell a little bit.
  2. 2) Peel part of the shell; make sure to get under the membrane.
  3. 3) Using a spoon, insert under the shell and membrane.
  4. 4) Slowly twist and lift up while moving around the egg.
  5. 5) Lift the shells off in chunks and voila!

Something as delicious as this flavoured sea salt shouldn’t be hidden away in some pasta sauce or crackers (which I fully intend to do with their zesty flavour, stay tuned!), but showcased and what better to do that with a nice creamy hard-boiled egg? A. Vogel is giving everyone a chance to win a cooking kit by showcasing your own Herbamare food photos.

What is your favourite way to season a hard-boiled egg?

Spiced Dark Chocolate No-Grain Granola

7 months and 4 days since I last posted on Tea with Me, when I dropped from the blogosphere and went MIA into the vortex that is commuting, going to school, studying and paper writing. It’s been awhile since I started my path into becoming a holistic nutritionist, full of ups and downs, personal and school related. That dreaded “S” word .. no no the other bad word .. stress, it took over for a lot of those months, being a complete creative drain on the mind. Soon I will be done from books, from papers, from hopefully commuting 3.5 hours a day to school. (Yes I’m sure you’re shaking your head at me right now hearing that number and no I don’t know how I’ve done it without going completely crazy. Well crazier.) The end is on the horizon and lately I’ve been trying to get my head away from school and back into the world of food blogging and networking with lovely people on social media. It’s a little refreshing actually.

Granola No Grain Ingredients

Over the past few months I’ve been trying to figure out exactly what I wanted to do with this CNP designation, where did I want to go. It’s been an intense reflecting period. I went into this program wanting to focus on allergies and autoimmune diseases possibly moving to the UK and having my own practice in London. Yet lately I’ve been second guessing that dream; wanting to focus on improving Tea with Me, growing and expanding it to share my knowledge with everyone. Also possibly creating a few products, who knows? I feel like the universe is telling me something, since within three weeks I’ve been asked to work on several projects and several reviews. It’s a nice feeling when you’ve finally made up your mind after being scattered for months and things start to fall into place.

Mixed Dry Granola Ingredients

As much as I’ve been away from my camera (7 months yikes!) and blogging, I truly miss it. So bear with me my good internet friends while I adjust from writing papers and cramming knowledge into my head and switching into my creative spirit. It’s harder than it looks. I was thinking about waiting till everything was back to normal, yet I wouldn’t be able to even define what is normal in my life right now. I wanted things to look perfect, be perfect before posting, but really the beauty in things is the imperfection and right now that’s all I have. So instead I have some delicious no-grain chocolate granola for you to try.

Also to note – with WordPress updating and been gone so long, I’ve noticed a few issues with the blog. I’m going to try and revamp and change a few things with TWM. For example, an actual recipe section that works, a basic recipe section for simple paleo foods, and tweaking the content to match a slight shift in direction to fit a more knowledgeable me. If there’s anything you would like see improved, let me know!

Chocolate Pouring

Mixed Unbaked Granola

Remember those cocoa pebble chocolatey cereal as a kid? To be honest I don’t know why when I eat this spiced chocolate granola I flash back to a childhood memory I don’t remember having because seriously I think the most sugary treat we had in the house was mini wheats. Want a snack? Have a sweet tooth? Grab a bowl of mini wheats and you’re good to go. I think we may have dabbled in a couple of boxes of captain crunch, frosted flakes once in a while, but cocoa puffs? Nah. I’ve found over the past few months my taste buds have been really changing. I’ve cut down on a lot of added sugar in my diet to the point where I have half a banana/green apple in my morning smoothie and that’s it. So a heads up, for the people who have a major sweet tooth this granola may be a bit to bitter for you, so feel free to bump up the maple syrup.

Unbaked Granola

If you’re like me and are a fan of the bitterness of dark chocolate and the slight hint of a kick in the back of your mouth with spices, you’ll like this granola. You’ll like this a lot, to the point of addiction. Four bowls of it with vanilla almond milk may have gone missing the first day I made this, just saying … or try it in a bowl full of strawberry yoghurt for a strawberry chocolate crunch.

Spiced Dark Chocolate Granola



Spiced Dark Chocolate No-Grain Granola
  • ½ cup buckwheat groats
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup almonds, chopped
  • ¼ chia seeds
  • 5 tbsp coconut oil
  • 5 tbsp maple syrup
  • ½ cup cocoa powder
  • 1½ tsp ground cinnamon
  • 1½ tsp ground ginger
  • ½ tsp cayenne pepper
  1. Preheat oven to 375F.
  2. In a mixing bowl, stir all the dry ingredients together, set aside.
  3. Over medium heat in a small sauce pan, melt the coconut oil. Stir in the maple syrup, cocoa powder and spices till mixed thoroughly. Pour into dry ingredients and mix till combined.
  4. Pour granola mixture on to a baking sheet and press flat with a spatula. Bake in the oven for 15 minutes. Take out and toss, put back into the oven till toasted, about 5 minutes.
  5. Bring it out and leave till cool. Eat with almond milk or as a snack.

Leek and Sweet Potato Soup

I wish I could say autumn came to Vancouver slowly, where the days slowly cooled down, the leaves turned red, and soon in the mornings breath could be seen in puffs. In reality though, fall let herself be known in a huge cascade of rain and has been here ever since. Our skies are grey and I wake up huddled warm and toasty under my quilts trying to get the courage to get up and face the cold morning air. Despite it all, I’m glad for the rain and for the season of soups. This year my favourite is a sweet but mellow one full of leeks and sweet potatoes.



Soups for me are always changing, one time they may have a can of coconut milk added for creaminess, the next some sautéed chorizo bites may be added on top. That’s the beauty of soup you don’t really need a recipe (hopefully) to make something delicious. School has been intense and time consuming. Which in a way I knew it would be with all the commuting, but I seem to have no time for making complex things, making this soup perfect. I make up a large batch and keep some stocked in the freezer for raining days that I’m late coming home.

What is your favourite soup this season?



Leek and Sweet Potato Soup
Recipe type: Soup
A new fall favourite full of mild but sweet flavour, perfect for rainy days!
  • 2 medium onions
  • 2 leeks, only the white and light green part, cleaned and sliced
  • 3-4 cups sweet potato, diced (about one large)
  • 3 to 4 cups of stock
  • ½ tbsp coconut oil
  • 2 tsp cumin
  • pepper
  • (optional) coconut milk
  1. Prep your ingredients while a nice soup/stock pot is warming up at medium heat. Add a bit of coconut oil and let it melt before adding your onions, let them sweat until translucent. Add your leeks and diced sweet potatoes, toss around and then add your stock.
  2. If you like your soup thick only use enough stock to cover about an inch of the leek/potatoes. More stock and use of coconut milk (at the end) will make the soup thinner.
  3. Cook for roughly 20 minutes or until a knife can slide through a potato chunk easily. Using an emulsion blender, blend your soup until smooth. Add your cumin and pepper to your tastes. Add coconut milk if desired and serve.

Selling Cranberry Ginger Chutney

Last year I received a lot of comments in regards to my cranberry ginger chutney I made last Christmas to go with my ham. A handful of people were wondering when my cookbook was coming out with the recipe, unfortunately that’s on the back burner, but to help me with my finances for school textbooks I’m selling jars of my chutney in time for Thanksgiving.

Seriously … not to toot my own horn, but this is incredibly delicious! I don’t really like cranberry sauce, but this chutney has a lovely tang and sweetness to this, that I’ve converted cranberry sauce lovers to only having this chutney. It’s good on cold and hot meats, as well as just eating with cheese and crackers – ploughman’s platter anyone?


I’m selling 250ml jars of homemade cranberry ginger chutney for $6. I’m aiming for them to be ready for pickup/delivered on October 11th, just in time for Thanksgiving! They are also good for Christmas dinner so think about buying two. Send me a shout through email, twitter, or comment here if you’re interested, I would love it if you all could help by purchasing a jar to help me through my year of schooling!

Autumn Harvest Juice

Quelcy of With the Grains is a good friend of mine, recently I’ve been enamoured with her ability to combine interesting ingredients for some fantastic juices. I for one seem to stick with my carrot ginger or grapefruit apple ginger combination. As the season has changed and Vancouver is slowly getting colder I asked Quelcy to share one of her juices to reflect the weather, today she shares an autumn juice with none other than sweet potato!


It always seems to happen overnight- a crispness returns to the air and to sweet, juicy apples alike. Suddenly, fall is upon us.

As Pinterest explodes with pumpkins, and fashion blogs boast the latest sweaters, juicing habits need not be excluded from autumn’s trends. This is the time to explore fall’s flavors and local offerings in a whole new way. This is the time to look at the farmer’s market through a new lens. Can you juice a pumpkin? Cabbage?!? What does a sweet potato taste like as a liquid? This Autumn Harvest Juice is thick and sweet with a bit of spice. For more of a fall essence, finish it with a dash of cinnamon and nutmeg. Santé!

Autumn Harvest Juice
Recipe type: Juice
Explore fall’s flavors and local offerings in a whole new way
  • 2 large, organic sweet potatoes, peeled
  • 2.5 lbs organic carrots (about 9 large carrots), rinsed
  • 3 lbs local apples (~10 apples), rinsed- I used McIntosh Apples
  • ~6 oz fresh ginger, peeled
  • 1 organic heart of celery
  • cinnamon
  • nutmeg
  1. Combine all the produce according to your juicer’s instructions. Drink with a dash of cinnamon and nutmeg.
  2. Makes 2 quarts


Top Five Things I Like About Dublin

Today a friend of mine will be going to Ireland and Scotland for a two week trip, I can’t help but feel a little bit jealous. I think all travel bugs feel this way, especially when someone is going to one of their favourite places. Dublin is currently ranked third on my list of European cities it is more than just a party place; it’s a city rich in history, culture and architecture; full of friendly faces that make you feel at home. I wanted to share with you why what I like to do in this beautiful city.

  1. 1) Have a pint at Guinness Storehouse’s Gravity Bar
    For beer lovers everywhere, this will be the best pint of Guinness you’ll ever have. If you’re from North America it will taste like nectar from the gods that nothing else back home will compare too. Try to go up when it’s sunny, the view is amazing and on a clear day you can see all the way to the docks.
  2. kilmainham-gaol

  3. 2) Walk through a part of history at Kilmainham Gaol
    Sad and a tiny bit morbid, but I truly believe we must remember the past to change the future. During the infamous potato famine, civilians would purposely get caught stealing just so they would be thrown in jail, knowing at least there they would have a roof over their head and some food in their bellies. Take a walk through the walls that were jam packed with people and the area Irish rebels were executed.
  4. 3) Experience Dublin like the locals do
    Temple Bar has a reputation for a party atmosphere at night, but during the day this neighbourhood is charming. Take a walk through medieval cobbled streets full of quaint art galleries and cafes. Considered Dublin’s, “Culture Quarter,” you’ll find the Irish Film Institute, the Gallery of Photography and the Project Arts Centre.
  5. dublin-ireland

  6. 4) Huddle under an archway with a group of strangers watching it rain
    The quote, “If you don’t like the weather, just wait a minute and it will change,” holds especially true in Ireland. Maybe this is just a summer occurrence, but be prepared for a mix of sun and rain all day long. Some of the best times to get to know people are when you’re squeezed into an overhang waiting for the downpour to pass.
  7. 5) Splurge on a nice hotel looking over St. Stephen’s green they’re easy to find online
    Now I have to admit, I’ve never stayed in a stylish hotel in Dublin, but every time my Dad’s go there, I get a nice, “Look at our view,” photo to drool over. A Victorian 22 acre park in the middle of the city, is one of the best places to look out over and go for a morning walk before or after breakfast.


Photos above were taken in 2008.

Guinness Chocolate Cake with Cream Cheese Frosting

A year ago, I walked into my bosses’ office and handed in my resignation as marketing manager of an 85 year old foundry company. I gave up a well-paying with benefits job to travel and turn my career on its head. For a marketing person with a design background it was an excellent position; control of advertising, branding, and working with a small group of fantastic people, but I was not happy. Today marks the first day of classes at the Institute of Holistic Nutrition, the second step in taking a new path in life. A special day deserves a special treat – a Guinness chocolate cake with cream cheese frosting.



Nearly two years ago, I posted a recipe very similar to this that has to this day received the highest amount of views on Tea with Me. Which I will admit scares me since it was my first time ever baking a cake. It was part of a challenge I gave myself, not only to bake a simple cake, but a three tiered one with icing. Like all things created, the artist can see every single flaw and that cake has been a little thorn in my side. I found the cake dry, I used two different cocoa powders because I ran out, the whiskey filling was a mess, and my icing skills were and are still to this day, horrible. Every time I go into Google Analytics and see it still being viewed, I silently wish that people don’t judge all my cooking from that one post. Today I get to pull that thorn out because I’m here for retribution.


I’m not a cake person; I find them incredibly sweet which is why I’ve never made one before. This cake is moist, chocolaty with bitter notes from the stout and the cream cheese icing isn’t teeth wrenching, but a nice accent to the cake. This is a cake for grain-free and cake haters alike, because this cake contains only almond and coconut flour, making it primal. Don’t have the icing and its Paleo friendly, I won’t tell. It makes a great snack cake as well.

Note – Because this cake contains a stout, which is made with barley, it isn’t completely “grain-free”, feel free to use a dark gluten-free beer in replacement.



The past five months have been a test of strength and patience; I’m an antsy goal oriented person and sitting around waiting anxiously has been … “fun”. I’ve had to deal with looks from old friends in regards to living at home, not being able to find a part-time job anywhere, and MSP telling me to pay on a credit card despite having no money to pay off said credit card. It’s been a standstill; I know where I want to go, but yet wait to start the second part of the journey, one that has been tantalizing close, yet still so far. Today hasn’t been able to come soon enough, but I’m going to grab my slice and toast myself to a new stage in my life.


Guinness Chocolate Cake with Cream Cheese Frosting
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
A gluten-free version of this cake that comes out moist and rich, non-believers won't imagine there's no flour!
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup + 2 tbsp high quality cocoa powder
  • ½ tsp sea salt
  • ½ cup honey
  • ½ cup Guinness or another dark stout
  • ¼ slightly under cup, olive oil
  • 4 eggs, beaten
  • ½ tbsp vanilla extract
  • ½ cup dark chocolate chips, melted
  • 2 250 grams packages of cream cheese
  • 8 tbsp honey
  • 2 tsp vanilla extract
  1. Preheat oven to 350F and grease two 6" cake round, set aside.
  2. Mix all your dry ingredients together in a mixing bowl, set aside. Mix wet ingredients together in a bowl or large enough measuring glass. Pour the wet ingredients into the dry and mix, no need to be as gentle as regular cakes, this one is forgiving. Pour in the melted chocolate chips and quickly mix together; if you do this step slow, the eggs have a tendency to cook slightly which results in chunks of egg in the finished cake.
  3. Pour batter evenly into the two rounds and bake until a toothpick comes out clean; roughly between 30 to 45 minutes. The uncooked batter will be a bit liquid, but when cooked it should not shake around. If your cake wiggles a bit, put back in the oven and bake some more.
  4. When the cakes are baked, bring out of the oven and let cool in the pans for a few minutes. Roughly take a knife and loosen the edges a bit before flipping over onto a cooking rack. Let cool overnight before icing.
  5. For the frosting, bring out the cream cheese and let it come to room temperature. Whip it in a mixing bowl for about 30 seconds, then add honey and vanilla. Whip till light and spreadable.
  6. Place the first cake layer on your cake tier or plate, add about ½ a cup of frosting on top and spread to the edges. Add the next cake layer on top, add about another ½ cup of frosting and spread over the cake. This makes a nice crumb frosting layer and allows you to put the rest of the frosting on the cake easier.
  7. Once all the frosting is on, slice, serve and enjoy!