Birthday Biscoff Cake

My daughter Jamie requested this cake for her Birthday. I used the cake recipe adapted from Cakes by Courtney.

Makes 3-layer 8 inch round Cake

Use 3 round 8 inch cake pans sprayed with cooking spray and add cut round parchment paper to each pan for best results or butter and dust with flour.

*18 Biscoff Cookies, pulse in food processor finely ground

*10 Biscoff Cookies, crushed for topping and sides

*2 cups All-Purpose Flour

*1 and 3/4 teaspoons Baking Powder

*3/4 teaspoon Baking Soda

*3/4 teaspoon Sea Salt

*1 cup unsalted Butter, almost room temperature

*1/3 cup Granulated Sugar

*1 cup Brown Sugar, packed

*4 Large Eggs

*2 cups Butter Milk

*1 teaspoon Vanilla Extract

Preheat oven 350*F. Bake for 30-35 minutes

Sift together the dry ingredients: Flour, baking powder, baking soda, salt and stir in ground cookie crumbs.

In a stand mixer cream together the sugar, brown sugar and butter. Then add one egg at a time until eggs are incorporated and mix in vanilla.

Slowly add the dry ingredients (1/3 at a time) into the creamed mixture-alternating with the milk. Scrap down the sides of the bowl as needed. Mix only until all ingredients are incorporated.

Divide and pour the batter evenly into prepared round baking pans and bake.

Allow the cake to cool completely before frosting.

Assemble and Decorate the Cake:

Use a 10 inch cake round cardboard disk and put the brown side down and put a small amount of frosting on top white side of the cardboard and spread a little frosting in a circle in the middle of the board.

Make sure each the cake layers are flat for layering and frosting, you may need to cut off the top of each cake layer with a knife to make them level or use cake leveler.

Place the first layer of cake on prepared cake round cardboard disk and spread on 1/3 of the filling, and then add the second cake layer and repeat with filling. Then add the third cake layer and add to the top of the cake a 8 inch round cardboard disk and frost the sides of the cake with the frosting. This is your crumb coat so you frost with a thin layer of frosting.

Freeze your cake for about 15 to 20 minutes. Then frost the whole cake.

Note: You may want to return the cake to freezer after frosting cake for another 15 to 20 minutes so when you add the drippings it will help with the flow of drips on the cake to slowly go down the side of the cake.

Cake Drips

Using a plastic Wilton dripping/piping bottle and add the melted wafers mixture to the bottle.  Begin dripping around the cake by going to the edge of the cake with the tip pressing evenly, turning the cake and stopping a few seconds in each drip spot, dripping as desired.

Extra Note:  Drip by holding the bottle, squeeze for a few seconds until desired amount for each drip. Practice before hand if desired on a rim of a drinking glass.

When you have finished the pipe dripping, add the frosting dollops by adding frosting to a pipping bag with 1 M icing tip making 8 piped dollops on the top of the cake, spacing evenly along the edge of the drippings on the edge of the cake. Then add half of a Biscoff cookie to center each dollop.

For the center top of the cake sprinkle on Biscoff crushed cookie crumbs.

Add candles as desired.

Allow the cake to set in the fridge for about 15 minutes. Slice and enjoy!

Cookie Butter Filling

*1/2 cup Butter, room temperature

*1 cup Biscoff Spread

*1 cup Powdered Sugar, sifted

Add to a mixing bowl the butter, biscoff spread and powdered sugar.  Cream together in a bowl and divide mixture in half and spread in-between cake layers.

White Chocolate Frosting (I doubled this recipe for the cake I made)

*1 cup unsalted Butter, room temperature

*3 cups Powdered Sugar, sifted

*1 teaspoon Vanilla Extract

*4 ounces White Chocolate, melted and cooled slightly

*2 tablespoons Heavy Whipping Cream

On medium-low heat, add cream to a glass bowl over a sauce pan of simmering water, making sure the water doesn’t touch the bottom of the glass bowl. Heat cream until warm add the chips and remove from heat, let sit 2 minutes or so, stir until completely melted. Set aside.

In a stand mixer on medium speed or use a hand mixer, cream together the butter, slowly adding the powdered sugar and then vanilla. Slowly drizzle in melted chocolate mixture. Mix until light and fluffy.

**First Drip Option

Blue Melting Wafer Drip

I used 1 cup Wilton’s Blue Melting Wafers, with a teaspoon of white Crisco but NOTE it could crack when dry and will crack when you cut the cake. Update 7-12-19  Add 1/4 cup heavy whipping cream instead of Crisco, this will help with cracking.  

**Second Drip Option

White Chocolate Drip

*1 cup White Chocolate Baking Chips, I like Ghirardelli

*1/4 to 1/3 cup Heavy Whipping Cream

*Food Coloring Paste, optional 

Instructions for both Drip options:

On medium-low heat, add cream to a glass bowl over a sauce pan of simmering water, making sure the water doesn’t touch the bottom of the glass bowl. Heat cream until warm add the chips and remove from heat, let sit 2 minutes or so, stir until completely melted and add to a dripping bottle. Allow to cool slightly if still very warm. Start at the edge of the chilled frosted cake and drip along, stopping slightly when making a drip to allow drip to go down the side of the cake. It’s good to use a cake turning stand to help with the dripping, turning the stand when needed. Note: It is best to drip chocolate on a chilled cake for best results.

Note: We purchased the candles from Walmart.

Enjoy!

Lindy