Perfect for special occasions too. Leave it to cool slightly (do not add it to remaining ingredients while still hot or the butter will melt). Next beat in the eggs, bit by bit (to reduce the risk of the batter splitting), followed … Oh hey, here it is! Yes probably half – you could look at my bundt cakes for timings and such if needed! Hoping to make a 4inch version of this cake with 4 layers! Yes you can halve the decoration, or even 2/3 so you have plenty! Top with the pears and biscuit crumbs just prior to serving. My family is going to love this one! I would just add in 200g or so. It went down a treat and it sold out quick! Yes! So I’m really not certain as I don’t often bake 9″ cakes, but for my four layer 8″ cakes I use a 500g/10 egg mix, and typically you increase the mix by 1/3 for 9″ cake tins – So I would say 700g/14eggs roughly?! for the 'Charlie faces', which she said are the 'finishing touch' to her caterpillar cake. Add the batter to the pan and spread it out to all the edges, shaking the pan to get the batter as level as possible. I want to make this cake for a charity event at work, can I make the cake and freeze it as I don’t have time to make and decorate as it’s on a Thursday and I work full time? I would LOVE a YouTube video on this recipe! Simple frost the cake, transfer to the fridge and add these decorations just before serving. Pop the cake in the fridge for 10 minutes or so once the ganache is on to fully set and the cake should feel rock solid afterwards! You need to increase the amounts by another 1/3 to get a decent cake. First of all chunks of semi-dried pears are folded into the cake batter. Every recipie I have tried of yours has gone down a storm! Or will it turn out wrong? Thanks for sharing this delicious recipe! Wow Jane, this looks fabulous, love all your recipes Hi, Nor is it an icing – it contains not a scrap of icing sugar. This is the first time I’ve tried a cake, it was for my sister’s birthday she loves Biscoff. Once cool, store in an airtight container at room temperature – do not refrigerate, Preheat the oven 180°/ 350°F/ GM4 and grease & line 3 x 6 inch circular baking tins (note these are smaller than average tins), In a large bowl cream the butter, sugar and Biscoff spread together until light and fluffy, Next beat in the eggs, bit by bit (to reduce the risk of the batter splitting), followed by the buttermilk, Sift the flour and baking soda into the bowl and whisk briefly to combine, Finally, fold in the semi-dried pear chunks. I used the same cake tin size and mine needed about 10 minutes more time in the oven so I put foil over it for the extra time so that the top didn’t darken too much. This buttercream is so yummy you will want to simply eat it straight out of the bowl! How much ingredients do I need? You will love this fluffy sheet cake, topped with delicious speculoos buttercream. Thanks so much Katie, I’m so glad everyone enjoyed it! Hi! x, Hey, I love the sound of this recipe and can’t wait to try it. x. For me I didn’t do anything – but you can add in a whitening colour if you want, or try whipping the ganache instead to whiten it a bit! If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. This cake is just perfection! Just wanted to let you know I baked the three layer cake and it was utterly delicious! how long should I cook it for and at the same temperature? Sounds silly but i didnt know if the third of the mixture left waiting to bake would go funny? Add to the finished cake just before taking to the table, otherwise they will wilt and flop. Make the sponge by mixing the butter and light brown sugar in a large bowl with a spoon until fluffy, … I can’t believe that the recipe for my Biscoff Cake if now three years old, but I thought it was high time I answer the calls and requests for a drip cake version. Using a hand mixer or stand - mix the butter and light brown sugar together until …