Tue, 26 November 2024
Ingredients
For the Cake:
Method:
1. Preheat the Oven:Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line two small cake tins (around 6/7 inches in diameter).
2. Cream the Sugar and Margarine:In a large mixing bowl, beat together the light brown sugar and margarine until light and fluffy.
3. Add the Eggs:Gradually add the eggs, one at a time, beating well after each addition. If the mixture begins to curdle, add a tablespoon of the flour.
4. Add Coffee Essence and Milk: Stir in the coffee essence and milk until combined.
5. Sift in the Dry Ingredients: Sift the self-raising flour and the baking powder over the mixture and gently fold until just combined.
6. Divide and Bake:Divide the batter evenly between the two prepared cake tins. Smooth the tops, then bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
7. Cool the Cakes:Allow the cakes to cool in the tins for 10 minutes, then turn them out onto a wire rack to cool completely.
8. For the Biscoff Coffee Buttercream Beat the Butter:In a large bowl, beat the softened butter until smooth. Add Icing Sugar: Gradually add the icing sugar, a bit at a time, mixing on low speed until fully combined and smooth.
9. Add Flavorings:Beat in the coffee essence and Biscoff spread. If the mixture is too stiff, add a drop or two of milk until it reaches a smooth, spreadable consistency.
10. To Assemble and Ice: Fill the Cake:Place one sponge layer on your serving plate/cake stand. Slide 3 pieces of parchment paper underneath. Spread a generous layer of the Biscoff coffee buttercream on top.
11. Layer and Ice the Cake: Place the second layer on top, then use the remaining buttercream to cover the outside of the cake, smoothing it all around.
12. Pipe Stars on Top: Fill a piping bag fitted with a large star nozzle with the remaining buttercream. Pipe stars over the top of the cake for a decorative finish.
13. Serve and Enjoy!
