Mix cake according to manufacturer’s instructions. Spray 4 inch cake pan that is 4 inches tall, line the bottom with paper, and deposit 14oz batter into pan. Bake until cake springs back lightly when touched. Let cake cool completely and de-pan. Trim the belly of the cake and cut into three equal sized layers. Mix a bit of honey into the buttercream and place in a piping bag. Pipe buttercream around the edges of the cake round. Mix a bit of lavender extract and violet coloring into buttercream. Fill with prepared lavender filling. Repeat with the next layer, place final cake layer on top. Use the piping bag to place some buttercream around the sides and top of the cake. Crumb coat the cake. Slightly warm the caramel icing then pipe it in a circular motion to cover the top of the cake, ending with going just over the edges to create a drip effect. Let icing set completely and decorate with honeycomb and fresh lavender sprigs.
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