Preheat the oven to 350 °F (175 °C). Prepare the cakelette pan by generously greasing and flouring it. Set it aside for later.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and honey until it is light and fluffy. You can also use an electric hand mixer for this recipe!
Add the eggs, one at a time, mixing in between each addition, and scraping down the sides of the bowl as needed.
Add one-third the flour, then half the milk, another third of flour, then the rest of the milk, and the rest of the flour, mixing between each addition, and scraping down the sides of the bowl as needed. Mix the batter until all the ingredients are combined.
Drop the batter into the cakelette pan, filling them two-thirds full.
Bake for about 15–17 minutes, until a cake tester comes out clean (start checking as of 12 minutes). You might want to rotate your pan after 10 minutes to ensure the cakes brown evenly.
Honey glaze
While the cakelettes are baking, prepare the glaze by whisking together all the ingredients in a small bowl. Set aside for later.
Remove the cakelette pan from the oven and set it to cool for just 2 minutes on a wire rack. Then, loosen the cakelettes. To unmold them, invert the pan over another wire rack that is set over parchment.
When the cakes are still hot, brush them with the glaze. One batch of glaze is just enough to glaze all 32 cakelettes.
Let the cakelettes cool completely before serving.