Golden Syrup Cake


Have you heard of golden syrup? Its quite amazing and I hadn't heard of it before this recipe. Well I had heard of it but I had never used it, because I'm in America and it is more of a UK thing. It's kind of like honey, in texture but tastes like liquid gold. 

This cake is simple and rustic with the greatest frosting. The cake is good, buttery and soft. The frosting is what makes it though. The golden syrup makes it slightly sticky and a much richer flavor than my normal buttercream.

One of the reasons I bought the golden syrup was honestly not for the syrup at all but for the can. What classy packaging? I thought. Not like the normal plastic squeezy bottles, white bags and jar with off brand labels I'm used to seeing.

So today and tomorrow are my days off. I've planned out, picked out props and started recipe prepping for three different photoshoots to do tomorrow. Well, two are quite simple so hopefully it won't be too much of a task. I can't photograph during the week, too dark when I come home from work, so I cram as much as I can into my days off. Wish me luck!

Recipe from Lyle's  


1/3 cup (75g) butter
1/4 cup (50g) sugar
2 tbsp golden syrup
1 egg
1 cup + 1 tbsp (150g) self rising flour, sifted
1 tsp vanilla
2 tbsp milk

2 cups (250g) powdered sugar
1/3 cup (75g) butter, softened
2 tbsp golden syrup
2 tbsp milk
1/2 tsp vanilla

Oven 350 degrees F. 

Butter & flour a 6 inch round pan.

Cream butter, sugar & golden syrup
together in a bowl. Beat in egg. Stir
in flour then vanilla & milk.
Pour into pan & bake 20-30 minutes
until set & golden. Let cool.

Beat all buttercream ingredients together.
Pile on top of cake & spread about.

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