This EPIC Crumbs & Doilies cake consists of some of life's best things: Moist Chocolate Sponge, silky Biscoff Buttercream, pools of Biscoff Spread, Ganache and Biscoff Drips, Biscoff Cookies, Chocolate Buttercream...PLUS it's all topped off with toasted Swiss Meringue. YUM!!!
We admit, it's a lot. But you can do it! Let Dane and Sally take you step by step through this cake recipe with all the hints and tips you need to make this cake at home. It's easier than you might think, and the reward (eating it) is totally worth the effort.
We are constantly blown away by the amazing bakes you guys make. Thank you for sharing your photos with us over on Instagram. You can share by tagging your pics with #cupcakejemma. Keep it up gang, you all ROCK!
You can get ALL the tools you need including 8" cake pans, cake rings, levellers, palette knives, scrapers AND MORE over on the Cupcake Jemma website:
[ Ссылка ]
------------
This recipe is for a 7" cake using 8" tins. If you would like a smaller cake, or just 2 layers, you can divide everything by 2 OR see below for a 6" recipe!
For the Chocolate Sponge - this makes 4 x 8" Tins
Preheat Oven to 175C (fan assist)
450ml Cold Coffee
390ml Vegetable Oil (or Sunflower)
450g Buttermilk (See below for a recipe to make your own)
6 Eggs
650g Plain Flour
690g Caster Sugar
120g Cocoa Powder
2 tsp Bicarbonate of Soda
1 tsp Salt
For the Vanilla Buttercream
750g SOFT Unsalted Butter
1300g Icing Sugar
1/2 tsp Vanilla Extract
Pinch of Salt
6-9tbsp Whole Milk
For the Swiss Meringue
2 large Egg Whites
170g Caster Sugar
Pinch Salt
1/2 tsp Vanilla
For the Ganache
75g Double Cream
75g Dark Chocolate
EXTRAS
Melted Chocolate (Approx 50g)
Biscoff Spread! (Approx 200g)
Biscoff Cookies and Crumbs
----------------------------
For the Chocolate Sponge - this makes 4 x 6" Tins
Preheat Oven to 175C (fan assist)
335ml Cold Coffee
290ml Vegetable Oil (or Sunflower)
335g Buttermilk (See below for a recipe to make your own)
4.5 Eggs
485g Plain Flour
515g Caster Sugar
90g Cocoa Powder
1.5 tsp Bicarbonate of Soda
0.75 tsp Salt
For the Vanilla Buttercream
560g SOFT Unsalted Butter
975g Icing Sugar
1/4tsp Vanilla Extract
Pinch of Salt
4-8tbsp Whole Milk
For the Swiss Meringue
1.5 large Egg Whites
125g Caster Sugar
Pinch Salt
1/4 tsp Vanilla
For the Ganache
50g Double Cream
50g Dark Chocolate
EXTRAS
Melted Chocolate (Approx 30g)
Biscoff Spread! (Approx 150g)
Biscoff Cookies and Crumbs
-----------
How to Crumb coat your cake: [ Ссылка ]
How to Top-coat your cake: [ Ссылка ]
How to make Buttermilk: [ Ссылка ]
BAKE AT HOME KITS AND MERCH!: [ Ссылка ]
SUBSCRIBE FOR WEEKLY VIDS: [ Ссылка ]
MORE CAKE: [ Ссылка ]
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
DANE: @danepemberton
SALLY: @sallydells
BAKE AT HOME KITS AND MERCH!: [ Ссылка ]
SUBSCRIBE FOR WEEKLY VIDS: [ Ссылка ]
MORE CAKE: [ Ссылка ]
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
