Mini Honey Cakes for March 8th

Heat the butter, honey, salt, baking soda, and sugar together until the mixture turns an amber color.

Let it cool slightly and whisk in the eggs. Stir in the flour and quickly knead into a dough. Chill in the refrigerator for 2 hours.

Roll the dough out until translucent and bake at 200°C (400°F) for 3 minutes. While still warm, cut out circles measuring 5 cm (12 pcs), 6 cm (12 pcs), and 7 cm (6 pcs) in diameter.

Mix the powdered sugar with the stabilizer and fold it into the sour cream while whisking actively. Let it sit for a couple of minutes.

The cream cheese and butter must be at room temperature.

Combine all ingredients and mix on low speed. Tint with food coloring if desired.

Assemble the cakes inside 'tulip' baking cups. For better stability, it's best to use rigid-rimmed liners underneath for support. Let them set in the fridge for 5 hours.