I used to use straight honey on a fingertip. I found it to create a weak and spotty cake. The cake was neither dense nor with integrity. A good cake is hard and uniform, and honey produces a cake of neither of those qualities. For a lack of a better way to describe it, a honey cake is brittle and possibly foamy under a microscope. Though, that's just a guess as to why it so readily crumbles off the bowl wall. It would easily crack off in spots and in chunks, ultimately making for a spotty cake, which I eventually realized I did not want. It took me longer than it should have to catch onto this, but then I did stop doing it. Now, I prefer to build a cake with a good, cool-burning, burley-based blend. I find Stokkebye's 41 to be great for this.