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Date: 21-05-2024

Recipe

Recipe - Delicious Biscoff Tub Cake

When Biscoff is life, you turn it into a cake!

We made a Biscoff-shaped cake with a Biscoff filling because why not? Decorating it was a piece of cake (pun intended) using Fondtastic Fondant!

Ingredients

5 cup white sugar
2.5 cup unsalted butter
10 large eggs
10 teaspoons vanilla extract
7.5 cups all-purpose flour
8.75 teaspoons baking powder
2.5 cup milk
2L Over The Top Silky Smooth Icing

Decorating Items

Methods

Bake 5 x 5IN Vanilla Cakes

Preheat oven to 175°C fan-forced oven. Grease the pans.
Cream sugar and butter together in a mixing bowl. Add eggs, one at a time, beating briefly after each addition. Mix in vanilla. Combine flour and baking powder in a separate bowl. Add milk and stir until smooth. Bake in the preheated oven until the top springs back when lightly touched, 30 to 40 minutes.
Let it cool completly.

Cut the cake into 4 x 3" layers and 1 x 1.5" layers.

Stack the Cake

Use a long serrated knife to trim off any domes that on the tops of your cakes. Score around the edges of the cake where the dome meet the straight sides.

Spread a tiny layer of Over The Top Silky Smooth Icing

Pipe a ring of Over The Top Silky Smooth Icing around the outer top edge of your layer cake. This ring will act as a border to keep in any filling.

Fill the frosting pool with Biscoff spread. Evenly spread with an offset spatula if needed.

Place the second layer on top.

Repeat with the remaining 3 x 3" layers.

The last layer of cake is the 1.5" layer. It should be placed on up-side-down, or more importantly, cut-side-down to help keep crumbs to a minimum when we crumb coat.

Now is your chance to make sure everything is straight and level. Adjust as needed.

Trim the Cake

Trim the top layer to be smaller than the rest of the cake. Resemblence the lid of the Biscoff tub.

Crumb Coat the Cake

Place a medium dollop of icing on top of the cake. Use your spatula to spread the icing over the top of the cake evenly. Push any excess icing towards the edges of the cake, allowing them to overhang slightly.

Starting with any icing that hangs off the top edge of the cake, begin even out the icing on the sides of the cake. Add more icing as needed. The goal is to create a thin, even layer of icing that completely coats the cake. The icing should be even and smooth.

Chill the cake in the refrigerator for about 15 minutes - or until sets.

Decorate

Using White Fondtastic Fondant, mix OTT Food Colour Choc Brown and Nutmeg to make the biscoff colour.

Roll the fondant into a thin sheet

Repeat this with the Red Fondtastic Fondant

Use the brown Fondtastic Fondant to cover the bottom of the cake. Smooth the fondant into the cake with a Fondant Smoother.

Cut any excess fondant if needed. This process might take up to 30 minutes to make it completly smooth.

Use the red Fondtastic Fondant to cover the top and side of the lid. Smooth the fondant into the cake with a Fondant Smoother.

Cut any excess fondant if needed.

To create the texture of the tub, use a spatula to create the verticle lines. Try your best to make the space between the lines even.

To create the horizontal texture, spin the turntable while you're holding the scraper to the red fondant. Repeat at the top and bottom of the verticle lines.