Preheat oven to 400°F. Prepare Delectovals pan with vegetable pan spray.

In small bowl, stir together flour, ground walnuts, baking powder and salt.

In large bowl, whip egg yolks with electric mixer on high speed 1 minute; add vanilla and gradually add sugar, whipping until mixture is pale yellow and doubled in volume.

In clean bowl with clean whip, whip egg whites with electric mixer until foamy. Add cream of tartar and whip until stiff but not dry. Fold 1/3 of egg whites into yolks until just blended; fold in remaining whites until nearly combined. Add flour and gently fold until no streaks remain. Fill pan cavities about 3/4 full with batter; smooth the tops.

Bake 8-10 minutes or until top is lightly browned and center springs back when touched. Cool in pan on cooling grid 5 minutes. Run a 9 in. spatula around edges of cakes to loosen. Remove from pan; cool completely.

In large bowl, beat cream cheese until smooth. Add honey and beat until light and fluffy. Using Bismarck Tip #230, pipe filling into the bottom of Delectovals in 3 spots.

Decorating Options:
Drizzle with Wilton Vanilla Treat Glaze.
Drizzle densely with Wilton Vanilla Treat Glaze and immediately sprinkle with chopped walnuts. Drizzle with honey.
Drizzle with honey and immediately sprinkle ground walnuts. Drizzle again with honey.