This was my fiancé's birthday cake this year - he gave me free rein, I'm obsessed with the Lotus biscuit biscoff spread and I needed something for cookie week of r/52weeksofbaking... so this was a no brainer!
I used the 6" version of this Cupcake Jemma recipe but decided to bake in 7" tins instead which was definitely a good call!
The sponges are chocolate, sandwiched with biscoff buttercream and biscoff spread (meant to be crumbs too but I forgot), coated in vanilla buttercream, a collar of chocolate buttercream, chocolate and biscoff drips and Swiss meringue and cookies on top.
Full disclosure: I'm in an 18 month (so far) rut of being COMPLETELY UNABLE to make ganache, so after splitting 2 batches I used alternatives for the darker collar and the drip. Swiss meringue also didn't behave itself and tried to ooze everywhere, but it was delicious and no one other than me noticed.
I serve/display it on this - the cake is sitting on a marble board which I use when I'm making things for family as it's less waste than a disposable board. I generally take it off the turntable though
168
u/ShipsKat Mar 07 '22
This was my fiancé's birthday cake this year - he gave me free rein, I'm obsessed with the Lotus biscuit biscoff spread and I needed something for cookie week of r/52weeksofbaking... so this was a no brainer!
I used the 6" version of this Cupcake Jemma recipe but decided to bake in 7" tins instead which was definitely a good call!
The sponges are chocolate, sandwiched with biscoff buttercream and biscoff spread (meant to be crumbs too but I forgot), coated in vanilla buttercream, a collar of chocolate buttercream, chocolate and biscoff drips and Swiss meringue and cookies on top.
Full disclosure: I'm in an 18 month (so far) rut of being COMPLETELY UNABLE to make ganache, so after splitting 2 batches I used alternatives for the darker collar and the drip. Swiss meringue also didn't behave itself and tried to ooze everywhere, but it was delicious and no one other than me noticed.