So, this week’s bake was a cake I made for me and my family to enjoy. I handed in my final essay of second year this week and wanted a cake to celebrate. I made a Biscoff drip cake, I’ve always wanted to try and make one but never had the time. I’m excited to have to so much free time to be able to bake when I want, I’ve had a lot of ideas recently. This cake was a one I really took my time with, as soon as I handed my essay in I started decorating it and just relaxed when decorating it. The cake was made up of four 6inch cakes and certainly didn’t disappoint.
I made two batches of cake mix so I could make four cakes. I made it in two lots starting with 175g self-raising flour, caster sugar, butter, 3 eggs and 1 teaspoon of baking powder. I then added a spoonful of Biscoff spread. I greased and floured my tins and evenly divided the mixture. I baked the cakes at 180 degrees for 25 minutes. I turned them out of the tins and baked the last two cakes, repeating the process. I let them cool completely and wrapped them in cling film so I could focus on the decorating the next morning.
For the decoration I started by making some buttercream. I had some left over from the cupcakes I made this week so let that soften. I had enough left over to do my crumb coat but made another batch for the rest of the cake. I creamed 250g unsalted butter and gradually added 500g icing sugar. I was so happy my favourite cake shop reopened last week so I could stock up on some supplies, icing sugar in particular. I added some vanilla extract and a dash of milk. Then I cake to stacking my cakes, as you can see from the photo above I filled the cakes with vanilla buttercream, Biscoff sauce and some Biscoff biscuits. It was getting bigger and bigger and I knew it was going to be impressive. I did my crumb coat with the buttercream I had left over. I then let it cool in the fridge for about 15 minutes.
For the next part of the cake I added another layer of buttercream. I always like trying to get the cake smooth and this was probably the longest one yet. It was a really hot day and the buttercream just didn’t want to cooperate. Luckily after a lot of time had passed the cake finally was smooth. Again I put it back into the fridge to cool. Me and drip cakes don’t have a good reputation, this cake was no exception. I melted some Biscoff sauce until it was runny. I then dripped it down the side of the cake, some uncooperative drips later and a bit of work I had a side I was happy with. I then put it back in the fridge before I finished the top. To finish it off I piped some buttercream swirls and added some whole biscuits and crushed biscuits to finish the cake off. I took some photos from a few different angles. The cake was a personal symbol that I’ve finished second year and I actually really enjoyed making this cake.
Lockdown has been long already and that hit me this week when I started making baking TikTok’s. I’ve been trying to bake a couple of bakes off there, this week I made pancake cereal and Biscoff fudge. I think I’m finally done baking with Biscoff for the minute. My mam had her first week back at school this week and above is some cupcakes I baked her for her colleagues to enjoy. I hope you have a great week and stay safe.
Lots of love,
Hannah x
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