This is one of my most popular celebration cakes, it has everything Biscoff; Sponge, Buttercream, drizzle, along with layers of spread, whole and crumbed biscuits, it is the Biscoff lovers dream cake. The first one of these that I made was for one of the prizes in a charity raffle, it definitely helped sell a few extra tickets.

The cake itself is just a standard sponge mix flavoured with Biscoff sauce and Biscoff biscuit crumbs. I used a set of Biscoff ingredients plus a packet of biscuits. I actually make 2 cakes in 8” tins and then cut them in half to make 4 cake layers in total. For the filling between the cakes I do one layer with just Biscoff buttercream and the other two with a layer of Biscoff spread and Biscoff buttercream on top. The buttercream mix that I make is 4 to 1, icing sugar to butter and flavour it like the sponge with Biscoff sauce. So the layers go from the bottom, Sponge, spread, buttercream, sponge, buttercream, sponge, spread, buttercream, sponge.

Then use the buttercream to crumb coat and then leave to set. I tend to use slightly thinner or slightly melted buttercream to do the final coat over the cake, I find this tends to give a better finish. Once this has set I spread a layer of Biscoff spread over the middle of the top of the cake, then cover this with Biscofff biscuit crumb, the spread should stick it down nicely. Next use the Biscoff sauce to do the drips/dribbles around the edge of the top of the cake.

To complete the top of the cake by piping a boarder over the top of the sauce on the top edge of the cake. Then using a little extra buttercream stick whole Biscoff biscuits around the Botton edge of the cake.

This cake is very forgiving if your not the neatest at buttercream as a lot of imperfections can be cover with the crumb, sauce and whole biscuits but gives quite an impact.

Biscoff Celebration Cake

Kenwood Food Processor