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A Three Layer Biscoff Drip Cake with Brown Sugar Sponges, Biscoff Buttercream, White Chocolate Ganache, and a Biscoff Drip! 

Oh hey Biscoff, it’s been a while… about six months to be exact which is far too long in my books. I love Biscoff, it will always have my heart, and I am here for a new recipe. It is THE Biscoff Drip Cake that you have all been asking for, for AGES.

Anyway. I thought I would make this beauty a complete and utter showstopper, by taking it to the next level. My Biscoff Cake Recipe has always been a popular one on my site, especially helped by Zoe Sugg using it a few years ago on youtube, and it remains popular still. 

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. Oh hey, here it is!

Now, theoretically you can just use my Biscoff Cake Recipe as a drip cake, by adding on a bit more buttercream to the recipe (probably about another half), but I wanted to do a new post for it, and make it a little different. 

One of the other requests I have been getting for *ages* now is to have a recipe for White Chocolate Ganache for cake decorating purposes. So, combining the two seemed ideal, and it worked well. Oh hello HEAVEN. 

I personally find Biscoff quite savoury in a way, which makes sense as it’s quite a spicy biscuit flavour. So combining the brown sugar sponges with Biscoff buttercream, and white chocolate ganache was the ideal marriage made in heaven!

I thought going for a three layer cake just like all my other Drip Cakes probably was best as most of my readers have now invested in three cake tins to make their lives easier, and it would be a bit much to now say “you need four”. When I have made ganache covered cakes in practices though, they have used four sponges as I love a tall cake. 

I realise that the White Chocolate ganache shell of the cake might not be the ideal for some, and sound terrifying for others but I thought this cake would be the ideal time for it. I personally adore how it looks on the cake with the Biscoff drip creating such a good contrast!

When making ganache there is a basic rule… for Dark Chocolate you use equal quantities of dark chocolate and cream (1:1), for Milk Chocolate you use double the chocolate to cream (2:1), and for White Chocolate you use triple quantities of chocolate to cream (3:1). It’s the same for drips as it is for covering!

Make the White Chocolate ganache I either use Callebaut chocolate as I utterly adore it, or I use the cheapest supermarket one I can find. Tesco is usually my go to as its 30p per 100g so lovely and cheap. I personally use the microwave method as I find it so easy!

Whack the chopped chocolate and cream in a bowl, and microwave on 15-30 second bursts at half power, stirring each time fully. Melt until its smooth, and leave to sit in the fridge, stirring it every few minutes. If the ganache is too soft, it’ll be messy as hell decorating the cake, and if its too hard, you’ll struggle.

 

The ideal consistency for the ganache is like peanut butter, or the Biscoff spread just out of the jar. You can leave it to sit at room temp to get there, but obviously that’ll take longer! For decorating, you decorate in the same way that you would with buttercream drip cakes. 

I slather it on the sides (on top of a crumb coat) with a small angled spatula, and then smooth around the edge with a large metal scraper. A chilled cake is the easiest to coat as it won’t budge, and it’ll make it so much easier! But honestly, just whack it on, and scrape around over and over until you have a smooth lovely finish. 

If the ganache isn’t quite the right consistency then it might be that it’s still too soft still, and you just need to leave it a little longer. You can use the ganache for the crumb coat instead of the buttercream, but it just makes it so much easier if you have a crumb coat!

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! Melt the Biscoff spread slightly to drip it down, add some Biscoff buttercream swirls on top, and some biscuits, or decorate how you fancy! 

For the sponges and buttercream, it’s all the same as my Biscoff Cake! The brown sugar gives such a lovely and natural caramel flavour to the cakes, and keeps them moist, and the buttercream is just delicious!

I hope you all love this recipe as much as I do! If you have any questions then leave a comment below or email me at [email protected]! I am working on bringing my youtube videos back and will do one on ganache, but until then… good luck! 

Biscoff Drip Cake

Biscoff Drip Cake!

A Three Layer Biscoff Drip Cake with Brown Sugar Sponges, Biscoff Buttercream, White Chocolate Ganache, and a Biscoff Drip! 
Print Pin Rate
Category: Cake
Type: Drip Cake
Keyword: Biscoff, White Chocolate
Prep Time: 45 minutes
Cook Time: 40 minutes
Decorating Time: 1 hour
Total Time: 2 hours 25 minutes
Servings: 20 Slices
Author: Jane's Patisserie

Ingredients

Cakes

  • 400 g Unsalted Butter/Stork
  • 400 g Light Brown Sugar
  • 400 g Self Raising Flour
  • 8 Medium Eggs
  • 2 tsp Baking Powder

Buttercream

  • 250 g Unsalted Butter (not stork) (room temp)
  • 500 g Icing Sugar
  • 300 g Biscoff Spread

Ganache

  • 450 g White Chocolate (chopped)
  • 150 ml Double Cream

Decoration

  • 200 g Biscoff Spread
  • Biscoff Buttercream (above)
  • Biscoff Biscuifts

Instructions

For the Cakes!

  • Preheat your oven to 180C/160C Fan, and line three 8"/20cm Cake Tins with Parchment paper.
  • Add your Butter and Sugar to a bowl, and beat till light and fluffy. I use my Kitchenaid with the paddle attachment!
  • Add in your Flour, Eggs and Baking Powder and beat again until a lovely smooth cake mixture is formed.
  • Split evenly between the three tins and bake in the oven for 30-35 minutes (or until a skewer comes out clean!)
  • Once baked, leave to cool in the tin for 10 minutes, and then leave to cool fully on a wire rack.

For the Buttercream

  • Beat your Butter on its own for a while in your mixer till its smooth and supple.
  • Add in your Icing Sugar a little at a time and beat fully till its light and fluffy!
  • Add in your Biscoff Spread and beat till combined. If its really stiff, add in 1-3tbsp of boiling water mixing fully each time.

For the Ganache

  • Add your Chocolate and Cream to a microwaveable bowl, and heat for 15-30 second intervals at half power. Keep going and stiring each time until a smooth ganache is formed.
  • Alternatively, add your cream to a pan and heat till just before boiling point. Pour over finely chopped chocolate and leave to sit for 5 minutes. Once sat, mix till smooth (Add back to the pan if its not quite melted).
  • Leave the ganache in a bowl and stir every few minutes till it forms a peanut butter like consistency - you can do this in the fridge as well, just make sure to stir it so it doesn't set too quickly!

For the Decoration

  • Spread a smidge of buttercream on the cake board, and add your first cake to a cake board (for an 8" cake, I use a 10" board). Spread over some of the buttercream.
  • Add on the second cake, and repeat!
  • Add on the third cake - spread some of the buttercream on top and around the edges till the sides are smooth and you have created a crumb coat. It doesn't need to be thick, it just needs to fill any gaps or holes that may be on the sides!
  • Refrigerate the cake for 10-15 minutes to set the crumb coat.
  • Once done, using an angled spatula, slather over the white chocolate ganache and then smooth around using a large metal scraper.
  • Keep repeating this till the sides of the cake are smooth and lovely. Set the cake in the fridge again for 10-15 minutes.
  • Carefully melt down the biscoff spread till drippable, and drip down the sides of the cake and over the top of the cake. Set the cake in the fridge again for 10-15 minutes.
  • Pipe some swirls of the leftover buttercream on top using a Medium 2D Closed Star Piping Tip and decorate with the biscuits and crushed biscuits! Enjoy!

Notes

  • This cake will last for 3-4 days once made.
  • I recommend using an angled spatula and a large metal scraper to make decorating easier! 
  • I used a medium 2d closed star piping tip for the swirls on top! 
  • I melted the Biscoff spread in the microwave in 15 seconds! 
  • The white chocolate ganache is optional - simply add on another half of the buttercream if you just want to use buttercream to make it! 
  • You can make a smaller version of the cake by using:
    • 250g Butter/Sugar/Flour, 5 medium eggs and 1tsp baking powder and splitting between two 8" tins. Bake in the oven for 35 minutes or so!
    • Use half of the decoration ingredients!
  • I used the smooth Biscoff Spread so that the buttercream and drip were also smooth!

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. 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.

324 Comments

  1. Vicki on September 16, 2021 at 4:48 pm

    Hi, this cake looks amazing 🙂 I want to make a two tier version for my sister’s birthday. In your instructions you say use half of the decoration ingredients, do you also have to reduce the amount of ganache as well, and if so, by how much? Thanks!

  2. Joanne on September 6, 2021 at 9:32 am

    5 stars
    Wow what a great recipe and easy to follow! i made this for a Mcmillians cancer coffee morning and it went down a treat an went to a great cause raising money

  3. Heather on August 31, 2021 at 10:07 pm

    Can you use dark brown instead of light brown sugar for the sponge?

  4. Lorraine on August 26, 2021 at 6:50 pm

    Hi Jane,

    I made this cake today but the butter cream was almost a cookie dough consistency, any tips on why this would be or how to rectify?

    Lorraine

  5. Carol on August 23, 2021 at 5:29 pm

    Hi. My daughter would like me to make this for her 21st birthday.
    I will need to take it to her university home. will this cake be ok unrefrigerated for a whole day?

    • Jane's Patisserie on August 25, 2021 at 10:56 am

      Hiya! Yes for sure – just try and keep it in a cool place x



  6. Leanne on July 28, 2021 at 10:08 pm

    How would I scale this for 6 inch tins please!?
    Thanks so much! Love all your recipes x

    • Jane's Patisserie on July 30, 2021 at 11:31 am

      Usually 6″ is about 2/3 of a recipe! x



    • Alyssa on September 7, 2021 at 4:56 pm

      If you use 3x6inch tins, how long do you have to bake the cccakes for? Thank you!



  7. Caitlyn on July 27, 2021 at 3:23 pm

    5 stars
    Amazing recipe! It was so nice, but I never realised how hard ganache is to put on a cake. I am going to be using this recipe to make biscoff cupcakes, have you got any tips for me?

  8. Illeya Wenn on July 20, 2021 at 9:04 am

    5 stars
    Hi Jane, I made my gnache, but it came out yellow/cream whereas in the pictures yours looks white? It also wasn’t able to get a smooth finish on it.
    Is there something I did wrong? Thank you, love your recipes😊

    • Caitlyn on July 27, 2021 at 3:25 pm

      5 stars
      When you put it in the fridge it goes white and i found that I didn’t get a smooth finish on it either.



    • Zoe on September 10, 2021 at 8:01 am

      I’ve found with ganache if you leave it in the fridge for a while until it is almost (but not yet) set and then whisk it up with an electric whisk it goes all fluffy and shiny and white.



  9. Rachel O Brien on July 14, 2021 at 11:21 am

    Hi Jane,

    I am so eager to make this and plan to make it this week. Can I ask can you substitute butter for veg oil and if so how much oil would you recommend and also would I need to reduce the amount of eggs?

  10. Mary Concannon on July 7, 2021 at 9:10 am

    Hi I need this cake to be ready early I’m the morning so I’m going to bake cake and do crumb coat night before could l also make the ganache night before but wait till morning to put it on cake? Thanks for your help😊

    • Jane's Patisserie on July 8, 2021 at 6:46 pm

      The risk in that is that the ganache may set too solid so you will struggle to get it on the cake x



  11. Daniela Taylor on July 5, 2021 at 11:28 am

    5 stars
    I made this at the weekend for my SIL’s 30th and went down a treat!! I used the recipe exactly as stated (though swapped for salted butter) and added a tsp of cinamon to the mix. Turned out amazingly, the brown sugar in the sponge made so much difference. I made the cake into 3, 7″ layers and two tallish 5″ layers for a stunning towered effect! More than enough ganache and buttercream to fill and crumb coat all!

  12. Alishba on July 4, 2021 at 3:49 pm

    Hello, how shall I adjust the recipe for a 3 layer 9 inch cake? x

    • Jane's Patisserie on July 8, 2021 at 6:42 pm

      The recipe itself needs to be increased by about a third, but baking times will change and I don’t know the timings for that size tin xx



  13. Ro on June 27, 2021 at 9:32 am

    Hi Jane,
    I was looking to make this as a three layer 4 inch cake and was wondering how the scaling of the ingredients and bake time would change. Thanks.

  14. hiba on June 24, 2021 at 7:18 pm

    I need help!!!!!
    my buttercream is too stiff
    I think I put too much lotus spread and water so now its not spreading properly and its weird it looks like when you make macarons and it looks like sand but its not that runny its quiet swift is their anything that i can do to fix it?
    Also can i add milk or cream to it?

    • Jane's Patisserie on June 28, 2021 at 4:12 pm

      hiya, it sounds like it has split so it may be worth adding a bit of milk x



  15. Kala on June 23, 2021 at 11:40 am

    5 stars
    Hiya ,

    I made this a couple of years ago for my dad and he loved it ! However I really struggled with the ganache . It was going lumpy as it was setting and then it split ,it looked ok in the end but How long would it roughly need in the fridge ? And could I of been stirring too often ? I’m hoping to make it again for my partner this year

    • Jane's Patisserie on June 28, 2021 at 4:01 pm

      Hey! I am so glad he loved it. How long it needs really can vary it is worth trying to whip the ganache instead so you can re-whip it every now and again to keep it fresh x



    • Susan Holt on September 16, 2021 at 2:25 pm

      I am finding that the gnache does not look as white as the picture, any idea why please



  16. Shona on June 18, 2021 at 3:43 pm

    Hey, it’s my partners 30th Tuesday and due to being let down by someone last minute I will have to make one. I dont really make cakes so how easy will this be for a beginner or am I being to ambitious thinking I can make this

    • Jane's Patisserie on June 21, 2021 at 9:41 am

      Hey, it is definitely a bit more intense because of the ganache but take your time with it and I think it is absolutely fine xx



  17. Lorna on May 23, 2021 at 6:24 pm

    5 stars
    Hi,
    second time making this and its divine! Getting the ganache smooth is tricky, but it was made easier by heating the metal scraper!

    Can this be frozen once completely made please?

    • Jane's Patisserie on May 24, 2021 at 1:02 pm

      Hiya! Yes it just takes practice, I am so glad you enjoyed it through! Yes you can freeze it xx



    • Alishba on July 4, 2021 at 3:46 pm

      Hello, I’m thinking of making this as a 9 inch cake, I’d like to know if it was too sweet or just right, especially with the white chocolate ganache? x



  18. Ronnie on May 10, 2021 at 10:13 am

    5 stars
    Hi Jane, i was just wondering what do the baking powder do for this sponge please? I’ve always use your vanilla cake recipe and it doesn’t call for baking powder? thank you!

  19. Paige on May 9, 2021 at 6:37 am

    5 stars
    This was an AMAZING recipe to follow, its so hit and miss plucking recipe ideas from the Internet as I’m sure everyone is aware they don’t ALWAYS work or you have to tweak them, but this is the best recipe I’ve ever found in terms of everything being paired perfectly, I made this for my dad’s birthday cake over the weekend and he was thrilled, it was also simple to construct and complete! Highly recommend this recipe, i love your notes and annotations too, its the simple tips that okay off with baking, Thankyou so much Jane, I’m definitely going to follow you and use more of your recipes going forward, Many thanks again 😊 xoxox

    • Alishba on July 4, 2021 at 3:47 pm

      Hello, I’m thinking of making this as a 9 inch cake, I’d like to know if it was too sweet or just right, especially with the white chocolate ganache? x
      Also, was it difficult to get the ganache smooth?



  20. Caitlin on May 1, 2021 at 10:32 am

    Hi Jane,
    I really want to make this cake (as it looks amazing) but I would like to do it as a 2 tier cake, any advice you would give for the ingredients?
    Thank you x

    • Jane's Patisserie on May 1, 2021 at 4:42 pm

      Notes on the post already in the notes section of the recipe! x



  21. Zoe Steward on April 30, 2021 at 7:48 am

    5 stars
    Hi Jane, I’m making this cake for my sons birthday but just wondered as there is no mention in your instructions, do I put the ganache on the top of the cake too? Tia Zoë 🤗

    • Jane's Patisserie on May 6, 2021 at 1:49 pm

      Hey, ahh how lovely, yes you do!xx



  22. Valerie on April 24, 2021 at 6:53 pm

    Hi Jane. How do I adjust ingredients for 3 layer sponge cake, buttercream and ganache for 6 inch round pan? Please advise. Thanks.

    • Jane's Patisserie on April 26, 2021 at 2:48 pm

      Hey, roughly 2/3rds xx



  23. Danielle on April 13, 2021 at 10:23 am

    Hi Jane
    Can I leave the baking powder out of this recipe or is it essential?

    • Jane's Patisserie on April 13, 2021 at 12:21 pm

      Hey! Yes you can xx



    • Viyona on August 29, 2021 at 1:25 pm

      Hello
      Can I replace all purpose flour for self raising flour?



    • Jane's Patisserie on September 2, 2021 at 4:50 pm

      Hey, the recipe uses self raising flour – if you mean the other way round, yes but you need to use 2 level teaspoons of baking powder per 150g of flour removing the extra baking powder from the recipe x



  24. Bec on April 10, 2021 at 4:15 pm

    5 stars
    Amazing recipe. Thankyou for sharing it!

  25. Eloise Ross on April 7, 2021 at 5:47 pm

    Hi Jane,
    I’m making this for a birthday cake for my brother in law but he’s more of a fan of plain Victoria sponges. If I did normal Victoria sponges do you think the biscoff icing and drip etc would still taste good? Or should I stick with the brown sugar sponges? Thanks!

    • Jane's Patisserie on April 9, 2021 at 11:49 am

      Hey! Yes just use caster sugar and add vanilla to this recipe xx



  26. Reema Gurjar on April 5, 2021 at 7:38 pm

    Hi Jane,
    I read in comments that I can add 2 TSP of baking powder in 150 gms of plain flour to make self raising flour. So that is 2 TSP in the 150gm Flour and some more that’s a part of the recipe? I hope that won’t be a lot of baking powder?

    • Jane's Patisserie on April 6, 2021 at 10:44 am

      I wouldn’t add the extra baking powder at the end x



  27. Kacey on March 28, 2021 at 5:14 pm

    5 stars
    Looks hard to make but the instructions were so clear and it turned out amazing! Thank you

    • Jane's Patisserie on April 1, 2021 at 11:02 am

      Yayyy I am so glad it turned out well!xx



  28. Mee-ling on March 22, 2021 at 1:43 pm

    Hi Jane,

    Thank you for the recipe, making the lovely for a friends daughter birthday.
    I’ve made the sponges, can you buttercream and white chocolate ganache the cake the do the top decorations the next day? Thank you

  29. Sonam on March 21, 2021 at 3:14 pm

    Hi Jane,
    This cake looks fab! I’d love to bake it but without the ganache. If I add more unsalted butter, do I need to add extra icing sugar?
    Thank you!!

    • Jane's Patisserie on March 22, 2021 at 4:18 pm

      To make more buttercream you would need to increase all ingredients x



  30. Chloe Parker on March 18, 2021 at 8:36 pm

    Hey Jane! I’m so looking forward to making this!

    I’m looking at making 3 layer 4inch cake as a practise as never worked with a ganache before. Do you think I’ll be ok to just half the recipe and use?
    My baking cupboard is over flowing with supplies thanks to lol your inspiration!

    Thank you 🙂

    • Jane's Patisserie on March 27, 2021 at 1:59 pm

      Hello! I think that would be a third of the recipe but im not sure as I have never done this. Thank you so much I’m so glad you enjoy my recipes! x



  31. Rati on March 16, 2021 at 12:12 pm

    Hi Jane,

    Can I colour this buttercream, the client really wants biscoff flavour but in a colour.

    • Jane's Patisserie on March 17, 2021 at 2:40 pm

      It will obviously be harder as the base colour is brown and not white/light – so you’d have to counter it to get the colour you want!



  32. Ella Whatling on March 4, 2021 at 6:31 pm

    Hi jane!
    I was wondering if you use any bright white powder in your ganache? as white choc ganache is alway so yellow? and yours looks amazing and white!

  33. Frankie on March 2, 2021 at 6:20 pm

    Hi Jane!

    Wanting to make this but with just white buttercream on the outside, do you have a recipe for this? Thanks x

  34. Becca on March 2, 2021 at 12:05 pm

    5 stars
    Hi Jane,

    This looks amazing and I can’t wait to attempt this! I was hoping you’d be able to advise on whether this recipe would fit a 4 layer, 6 inch cake or would I need to adjust the quantities? Sorry I am terrible at math and still figuring out how to upscale and downscale recipes! Thanks so much x

    • Jane's Patisserie on March 3, 2021 at 9:03 pm

      Ooh I’m not sure! Typically to match it (so a three layer) I would say use 2/3 of the recipe – so maybe stick with it all and just roll with it! x



  35. Nilda Cruz on March 1, 2021 at 3:35 am

    Hi, I would like to make this cake I was wondering if you can covert the grams to cups version? I am not good at conversion when it comes to grams and cups and when I google it sometimes it is off. Thank you

  36. Sasha on February 26, 2021 at 8:09 pm

    Hi Jane, I was just wondering if you could use milk chocolate for the ganache and if so how much milk chocolate to double cream? Thanks

    • Jane's Patisserie on February 28, 2021 at 11:37 am

      Instead of 3:1 like white chocolate, you would use 2:1! xx



  37. AndreA on February 25, 2021 at 7:04 pm

    Hi Jane,
    Could I add biscoff biscuits (crums) to the cake mix? If so how.many grams would you recommend?

    Thank you

    • Jane's Patisserie on February 26, 2021 at 3:34 pm

      I wouldn’t bother if I am honest! x



  38. Lily on February 19, 2021 at 8:58 pm

    Hi Jane,
    I’m making the 2 layer version of this cake tomorrow but only have large eggs, how many of these should I use for the 2 layer version?
    Thankyou:)

    • Jane's Patisserie on February 20, 2021 at 11:50 am

      I would weigh the eggs in their shells, and get as close in weight to the rest of the ingredients (so for example if 3 large eggs got to 195g, you’d use 195g of the butter/sugar/flour) x



  39. Lydia Shipton on February 13, 2021 at 4:49 pm

    Hi Jane,
    How many people would your two layer version of this cake serve?
    Thankyou!

    • Jane's Patisserie on February 14, 2021 at 11:14 am

      I don’t really know for certain as peoples serving sizes vary SO much.. but at least 12 slices?



    • Maria on March 18, 2021 at 11:41 pm

      Hi,

      There is no milk or buttermilk in the cake? Does it make it dense?

      Please let me know



  40. Liam on February 12, 2021 at 12:21 pm

    Hi Jane! Just wanted to ask if you could swap light brown sugar for soft sugar. Much thank you!

    • Jane's Patisserie on February 12, 2021 at 1:59 pm

      Light brown soft sugar is the same thing!



  41. Ashton on February 3, 2021 at 7:19 pm

    Hi Jane,

    I want to make this into two cakes the same as your celebration cake! Could I use the same amount of ingredients for this cake as you use for your vanilla cake on your celebration cake( I know they use different ingredients so probably not!) but everytime I use the converter to figure out what ingredient I need for the smaller one it comes out wrong xxx

    • Jane's Patisserie on February 4, 2021 at 6:35 pm

      I’m confused sorry – do you mean you want a two tier cake, of an 8″ and then a 6″? You would need to follow the recipe of the celebration cake but switch the flavours around if that makes sense! X



    • Ashton on February 23, 2021 at 11:13 pm

      Thanks Jane, yeah exactly what you said I want to do a 8inch cake and a 6inch cake! And you have a 6inch vanilla cake on your celebration cake! Would this biscoff cake work doing a 6inch cake using 300g light brown sugar, 300g unsalted butter, 300g self raising flour, 6 eggs as per the celebration cake? Xx



    • Jane's Patisserie on February 24, 2021 at 10:50 am

      Yes it would!! xx



    • Ashton on February 24, 2021 at 10:00 pm

      Thank you so much x



  42. Manisha on January 29, 2021 at 8:00 pm

    This looks fantastic – I’m going to attempt for my birthday! Do you know roughly the total height when it is made (including decoration)?
    thanks!

  43. Lydia on January 8, 2021 at 11:03 pm

    Hi- I am trying this recipe tomorrow for a 21st cake!! Does the cake need to be chilled once made, if the genach is used?

    • Jane's Patisserie on January 10, 2021 at 2:12 pm

      If uncut it can last in the fridge for a few days, but it’s also fine at room temp for up to two days.



  44. Sarah on January 5, 2021 at 9:51 pm

    Hi jane
    Thank you for the amazing recipe.
    I am planning to make this for my husbands birthday using 3 x 7inch tins. What measurements would you recommend? My husband hates butter cream so im lossibly thinking of using whipped cream with biscoff spread. Hope it works!

    • Jane's Patisserie on January 7, 2021 at 2:29 pm

      It’s only an estimate but I usually say to use about 3/4 of the recipe when making a 7″ version – I’m not sure on timings though! x



  45. Lydia Megan Shipton on January 5, 2021 at 6:48 pm

    Hi Jane,
    If i wanted to make this a plain sponge would i just use 400g caster sugar instead of light brown sugar?
    Thankyou 🙂

    • Jane's Patisserie on January 6, 2021 at 9:53 am

      Yes! x



    • Emily Leroy-Lewis on February 7, 2021 at 10:10 pm

      I’m attempting to make two of these cakes tomorrow for my husbands birthday. 1 for him to take to work for his workmates as the birthday boy had to bring in cake apparently and 1 for at home as I know the kids would complain! Wish me luck!!



  46. Maddie on December 30, 2020 at 5:12 pm

    Hi Jane
    If I wanted to make this in 3 6”inch tins, to make 3 layers
    How much of the sponge recipe would I need? Thank you! X

    • Jane's Patisserie on January 1, 2021 at 12:10 pm

      I usually say 2/3 of the recipe! x



  47. Lauren on December 26, 2020 at 4:25 pm

    Hi,
    any suggestion on what or if can replace the white chocolate for the ganache? Find white chocolate quite sweet and would ideally prefer something else 😊 thanks in advance x

    • Jane's Patisserie on December 26, 2020 at 9:46 pm

      You can use buttercream instead of ganache, or swap to milk/dark chocolate (And adjust the cream accordingly) but obviously it would look completely different! x



  48. Caroline Davies on December 19, 2020 at 10:10 pm

    Hi Jane,
    Will the biscuits on the top go soft, if this is made 2 days before I need it?
    Thanks

    • Jane's Patisserie on December 20, 2020 at 9:25 am

      Yes, all biscuits will soften after a few hours out of the packet and on a cake x



  49. Ange Tomson on December 8, 2020 at 8:46 am

    5 stars
    Amazing cake! My daughter had this as her birthday cake last year. She loved it so much, she asked me for the same this year. Very easy to follow recipe. Has become a new family favourite!

  50. Sylwia on December 8, 2020 at 7:58 am

    5 stars
    absolutely stunning cake, easy to make and taste divine. made this for my birthday everyone was very impressed

  51. Beth on December 7, 2020 at 8:59 pm

    5 stars
    Excellent recipe and delicious cake. I couldn’t get smooth spread for the drip which made it much more difficult as the piping bag kept getting blocked. Still delicious though!

    • Jane's Patisserie on December 7, 2020 at 9:37 pm

      Did you use the smooth spread? I have to ask!! If you used the smooth, it’s worth melting it slightly in the microwave in really short bursts and just stirring until completely smooth and silky and it should help! x



  52. Sue on December 7, 2020 at 8:25 pm

    5 stars
    This went down a treat! Fabulous cake x

  53. jenna on December 3, 2020 at 2:33 pm

    Morning! Do you know how many cupcakes this recipe would make?
    Thanks!

    • Jane's Patisserie on December 3, 2020 at 2:37 pm

      I would imagine about 36 – but I would recommend just following the biscoff cupcake recipe already on my blog x



  54. Noor on November 30, 2020 at 6:15 pm

    5 stars
    Hi Jane!! I made this cake on the weekend, and it was so delicious! I made it for a school fundraiser and it was so yummy- it sold straight away and I managed to get a piece! Instead of white chocolate ganache, I made extra Biscoff buttercream. Thank you for all of your recipes and hard work!

    • Louise on December 16, 2020 at 8:23 am

      Hi! I’m making this today and using biscoff buttercream all around instead of the ganache. How did you find it? And did you still use the biscoff drip? Thanks!



  55. Rachael Moore on November 30, 2020 at 1:44 pm

    5 stars
    This cake is amazing, I made it for my friends 30th and everyone in the office said it was the best cake they had ever tasted, so worth the calories

  56. Sumera on November 25, 2020 at 8:48 pm

    5 stars
    Hey Jane! Just wanted to let you know I baked the three layer cake and it was utterly delicious! Everyone loved it! I did double the buttercream to fill and cover the cake as I had no idea how much I would need. I ended up having a lot of buttercream leftover so baked a 2 layer cake and it was just enough to fill and cover that. The 1tsp cinnamon in the 3 layer cake (3/4tsp in 2 layer) worked beautifully and tasted exactly like the biscuit! I followed the instructions but feel maybe the cake was a bit over baked even though I had my freestanding oven thermometer in the oven, it baked for 30 mins. The sponge was browner than normal, is it because the brown sugar caramelises? And I added a pinch of salt to both the sponge and buttercream and it was so so dreamy. I have 3 birthday cakes to make and they have all requested this cake so thank you so much for sharing this beautiful recipe!

    • Jane's Patisserie on November 25, 2020 at 8:52 pm

      Yes so the brown sugar does make the sponge darker naturally – but its totally fine! And yes, sometimes it can just take a little less time, but I am so glad you liked it!! And so glad the cinnamon and salt works!



  57. Sumera on November 22, 2020 at 9:59 pm

    Hi Jane! Just wanted to ask how much salt shall I add to the cake and buttercream? I just wanted to add it to cut the sweetness and bring out all the other flavours. I was thinking an 1/8 tsp? Or 1/4 tsp? Didn’t want it to taste salty so maybe an 1/8? Will be baking it tomorrow for a practice batch for a birthday cake, so getting work to test it with the 1tsp cinnamon and addition of salt. Thanks in advance!

    • Jane's Patisserie on November 23, 2020 at 11:06 am

      I never add salt to my cakes so I’m not too sure – I would assume just a pinch! x



  58. Hannah on November 18, 2020 at 8:39 am

    Hi Jane.

    I am thinking of making this for my Husbands 30th – 2 of his fav things are dark chocolate and biscoff.

    Is it possible to swap the white choc out for dark and would it work in the same quantities?

    Many thanks

    Hannah

    • Jane's Patisserie on November 18, 2020 at 11:16 am

      Hey! So the ratios are different for dark chocolate – its a 1:1 ratio, rather than 3:1 xx



  59. Sumera on November 17, 2020 at 9:56 pm

    Hi Jane! So I wanted to just make this cake covered in buttercream and add more biscoff in each layer. How much buttercream would be sufficient for filling, crumb coating, covering the cake and adding 2d swirls? I don’t want to have too much buttercream leftover so I was thinking of multiplying it by 50% so 750g icing sugar and 375g butter with 450g of biscoff. Would that be enough as I wanted enough to pipe 2d swirls around the perimeter of the cake? Thank you I’m advance and love your posts!

    • Sumera on November 17, 2020 at 9:59 pm

      Sorry I forgot to ask would it be nice to add some cinnamon to the sponge? Say half a teaspoon? I thought the caramel flavour from the brown sugar abs added cinnamon will taste similar to the biscuit? Thank you!



    • Jane's Patisserie on November 18, 2020 at 11:19 am

      Yes I would say to use at least 50% more – it’s hard to say for certain as people use more than others sometimes – but that should be fine! And yes I would add 1 tsp ground cinnamon x



  60. Donna on November 15, 2020 at 2:55 pm

    3 stars
    Tasted amazing but was a bit put off my the yellow ganache and spreading it wasn’t as easy. I will just leave it with a crumb coat in future because trying to smooth it out, even though I have all the right tools wasn’t as nice as I would have liked it x

    • Nicole Wright on March 20, 2021 at 8:14 pm

      4 stars
      I had a nightmare trying to spread the ganache too, I think maybe I left it too long but I was waiting for it to turn more like peanut butter consistency. I’ve seen on other recipes that people whip it so might try that next time.



  61. P on November 12, 2020 at 4:57 pm

    Haven’t tried it yet and I plan to but wanted to ask if you have a video of you doing the drip bit – I feel like will really mess this up but want it to look like yours as its for a special birthday – not made decorative cakes before!

    • Jane's Patisserie on November 13, 2020 at 11:32 am

      Hey! I don’t im afraid but the way to do the drip is the same as other drip cakes, so you could watch my video for my mini egg drip cake, and just watch the dripping bit!



  62. Chloe on November 4, 2020 at 4:05 pm

    Hi Jane,

    What’s the reason behind not using stork for the butter cream? Does other butter make it easier to smooth out?

    • Jane's Patisserie on November 5, 2020 at 9:25 am

      Stork is far too soft and doesn’t hold it’s shape like block butter xx



  63. Kirsty on October 19, 2020 at 3:48 pm

    5 stars
    Hi Jane

    I’m hoping to have a go at this soon! Quick question I only have a 24CM cake tin, please would you be able to help me with converting this as the slices will be quite thin I would imagine otherwise! Do I need to increase the ingredients by a certain amount?

    Thanks! xxxx

    • Jane's Patisserie on October 20, 2020 at 8:28 am

      If you want the same amount of layers, I would increase the recipe by about 1/3 – and the baking time will increase! Or, you can split the mixture as it is between 2×9″ tins x



  64. Mary on October 13, 2020 at 8:11 pm

    Hi, I only have two 8” cake pans. What would be the exact measurement of ingredients for this? Looking forward for your reponse x

    • Jane's Patisserie on October 13, 2020 at 9:48 pm

      A two layer version is written in the notes x



  65. Nishat on October 12, 2020 at 8:42 pm

    5 stars
    Hi Jane, I just wanted to say that I made half this recipe in combination with another one of your recipes. I used your chocolate cake recipe for the cake portion and then used the icing and decorating (minus the white chocolate ganache as for some reason it split and was an oily mess!) from this recipe so it was a chocolate biscoff cake (this was the very specific request from my 9 year old niece for her birthday) It was a hit! Thank you so much for both recipes!

  66. Fareeha on October 11, 2020 at 9:11 am

    Hi Jane,
    Cake looks amazing, would love to attempt this. I was just wondering if there was any need to add anything to make the ganache whiter in colour As white Chocolate is usually yellow?
    Thanks

    • Jane's Patisserie on October 11, 2020 at 3:22 pm

      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!



  67. Kimberley on October 10, 2020 at 10:12 am

    Hi Jane, made this the other day, so good! First time I’ve used ganache and just had a question, how long before covering the cake in ganache would you take it out of the fridge? I took it out just before covering it and the chocolate was setting so quick and was very hard to use the scraper, was the cake maybe too cold? Thanks!

    • Jane's Patisserie on October 10, 2020 at 10:37 am

      I would use a fridge cold cake personally – ganache does set quickly, but that’s better than it falling off! It may be that your ganache had just set slightly too much xx



  68. Abbey Kendall on September 30, 2020 at 8:15 pm

    5 stars
    All of your recipes are honestly amazing! My boyfriend is being super awkward and would like a biscoff chocolate cake. I can’t decide whether to use chocolate cake or this sponge? I just wondered if you could recommend a cake/ buttercream combo! Thanks

    • Jane's Patisserie on October 1, 2020 at 9:05 am

      You can make this sponge into chocolate – swap out 75g of flour for cocoa powder!x



  69. Ambika Nenwani on September 24, 2020 at 9:29 pm

    hi,
    can we add any lotus products to the cake sponge?

    • Jane's Patisserie on September 25, 2020 at 5:30 pm

      I wouldn’t bother personally x



  70. Charlotte wild on September 20, 2020 at 1:40 pm

    Hi,
    I only have 9” cake tins. What would I have to increase my ingredients by so the cakes aren’t too thin?

    Thank you x

    • Jane's Patisserie on September 20, 2020 at 4:04 pm

      Yes! I would add on another 1/3 to the recipe xx



  71. Ambika Nenwani on September 20, 2020 at 11:45 am

    Hi Jane,

    i love your recipes. i am allergic to egg and wanted to know what would be the quantity of buttermilk if i was to make two layers of the cake.

    • Jane's Patisserie on September 20, 2020 at 11:52 am

      Hey! I’m afraid I have never replaced egg in that way – but I can highly recommend my vegan Victoria sponge cake made with light brown sugar instead – it would be the ideal sponge for this!



  72. Jennifer Pijuan on September 19, 2020 at 2:56 am

    Hello! Thanks for sharing this delicious recipe! I would love to try it. Is it possible for you to PLEASE convert the ingredients from grams to US cups?! I’m a bit overwhelmed with trying to find the proper conversions as some items are coming up with conflicting answers. I’d like to attempt to bake this cake but do not have a scale either. I would like to not mess it up and waste ingredients.

    • Jane's Patisserie on September 19, 2020 at 11:20 am

      Unfortunately I do not measure in cups as it is a extremely unreliable method of weighing and baking needs to be accurate x



  73. Wiktoria on September 9, 2020 at 4:53 pm

    5 stars
    Let me start by saying that the cake was delicious and loved by everyone who tried it! People though it bought the birthday cake!

    The sponge was so yummy, the cake mixture was quite thick and I was worried about the sponge being dry but it was not dry at all and it was really fluffy.

    I made the version with ganache and it was the perfect amount of sweetness.

    The instructions are very clear and easy to follow and I’m already making a list of other cakes I want to try to make from here 🙂

    The only thing that didn’t go too well for me was the drips. Have you got any tips for next time?

    Thanks for the recipe Jane!

    • Jane's Patisserie on September 9, 2020 at 8:14 pm

      I’m so so glad you enjoyed the recipe! What was the problem with the drip? Was it too thick or thin, or just difficult to do? I only warm the biscoff ever so slightly as mentioned until it is a smooth consistency, and then I use a disposable piping bag to push it over the edge and create the drips xx



  74. Raidaa on August 31, 2020 at 7:29 pm

    Hi Jane!

    Hoping to make a 4inch version of this cake with 4 layers! are your cakes 3inches thick or 2 inches? also, would I just need to halve the ingredients and the bake time? I cannot wait to bake this!

    • Jane's Patisserie on August 31, 2020 at 7:44 pm

      In total my cakes are usually about 6″ tall with the three layers, but that’s including the buttercream. Typically for 4″ you’d use about 1/3 of the recipe, but if you want an extra layer you could maybe half it yes, but I never make cakes that small so I am unsure. x



  75. Tracey on August 28, 2020 at 9:33 pm

    5 stars
    The sponge is delicious with the brown sugar! I had a disaster with the ganache though, I don’t have a microwave so heating cream in pan didn’t boil, slight skin formed but when I put onto chocolate & mixed it there was a layer of yellow oil sitting on top even after a few mixes. Couldn’t use but luckily I had lots of buttercream left to put on the sides. I did use a supermarket brand of white chocolate & cream, any suggestions why it went wrong?

    • Jane's Patisserie on August 29, 2020 at 8:17 am

      It could be that it still got a bit hot – but you can usually bring a ganache back by whisking it! Or, add it to a pan and whisking it then too x



    • Keiha on September 5, 2020 at 11:56 am

      Hi..i want to give this recipe a try, but wondering about the cake…is the cake too sweet or just enough sweetness?



  76. Shabs on August 26, 2020 at 11:28 am

    5 stars
    Love this cake, have made twice and have recieved so many compliments! I was wondering if you have a gluten free version for this cake? Or any of your cakes?

    • Jane's Patisserie on August 26, 2020 at 12:09 pm

      Biscoff is not gluten free, so I don’t – but most other cakes can be made gluten free with simple switches to GF alternatives!



  77. Claudia on August 25, 2020 at 4:39 pm

    5 stars
    This is the most amazing cake I have ever tried. You’re a genius!

    Could I make a suggestion for a new recipe?!? Passion fruit and vanilla layer cake! YUM!

  78. Cait Higginson on August 21, 2020 at 4:37 pm

    Hi Jane

    I love the look of this recipe. I am planning to make it for a birthday the day before a celebration. Should I keep it in the fridge until it is ready to eat or should I remove it from the fridge an hour or 2 before?

    I absolutely love your recipes!

    • Jane's Patisserie on August 21, 2020 at 5:32 pm

      I would remove it about an hour before you eat it personally! And thank you! x



  79. Lisa menzies on August 21, 2020 at 9:26 am

    Hi Jane, your recipes are ace! I wanted to make this up into 4 tins. How many eggs and how much extra butter flour and sugar please ?

    • Jane's Patisserie on August 21, 2020 at 9:54 am

      For a four layer version I would use 500g butter/sugar/flour and 10 medium eggs! x



  80. Lisa menzies on August 21, 2020 at 7:29 am

    Hi Jane. If I wanted to use buttercream instead of ganache how much extra would I need please? Would you suggest a vanilla or using the Biscoff buttercream ?

    • Jane's Patisserie on August 21, 2020 at 9:55 am

      I personally would go full biscoff because I love it so much – so you could probably double the buttercream and then use it to cover as well!



  81. Lisa menzies on August 20, 2020 at 9:27 am

    Hi Jane, I wanted to bake this but unfortunately the person does not like
    White chocolate ????!!!! (Pardon?) ha ha .. I wondered how much buttercream I would need extra to coat it .. and would you advise “vanilla” or full on flava Biscoff? Thank you x lisa x

    • Jane's Patisserie on August 20, 2020 at 10:08 am

      I personally would go full biscoff because I love it so much – so you could probably double the buttercream and then use it to cover as well! Xx



  82. James Hartley on August 17, 2020 at 4:07 pm

    Love this cake but can I clarify the calories please? If it serves 20 and each slice is 774 calories that’s nearly 16000 calories for the whole cake! Is that right? I’m trying to add it to My Fitness Pal and have got confused over the fact you can change the Serves amount size using the slider but none of the nutritional information changes.

    • Jane's Patisserie on August 17, 2020 at 8:05 pm

      The nutritional information is estimated and inputed automatically based on how many slices the cake is designed to serve. It can’t change with the counter unfortunately and I can’t control that x



  83. Donna on August 13, 2020 at 3:48 pm

    Going to try this recipe next week but want to add another element to the cake. I am thinking strips in the ganache. In order to get 2 different colours to this do you think I could add some biscoff spread to half the ganache?

    • Jane's Patisserie on August 13, 2020 at 8:26 pm

      Adding biscoff to the ganache will change the consistency of it – so it might not work the best. It may be better to just colour the ganache if you just want a colour change, but it might be okay if you are willing to risk the consistency change!



  84. Alan on August 5, 2020 at 9:44 pm

    Hi Jane I’ve tried so many of your recipes they are all amazing. This is the first time I’ve tried a cake, it was for my sister’s birthday she loves Biscoff. It turned out better than I could have hoped for thanks so much.

    • Jane's Patisserie on August 6, 2020 at 10:11 am

      Ah that’s amazing! I hope you both love it!



  85. Anne on August 4, 2020 at 9:05 pm

    Hi, sorry to be awkward haha but is there anyway I’d be able to make this cake milk free for dairy allergies?

    • Jane's Patisserie on August 4, 2020 at 9:17 pm

      You can easily use a vegan butter for the cake, and buttercream to make it dairy free – but the ganache I’m not so sure as I haven’t done that before in this way (dark chocolate is often vegan though, and you could try vegan cream?)! x



  86. Linsay on July 29, 2020 at 9:12 pm

    Hi Jane,

    I am going to make this cake on Friday to be eaten on Saturday I wondered how it would be best to store it over night? In the fridge or in a cake box in a cool dry place? I worried putting it in the fridge would make it dry. TIA X

    • Jane's Patisserie on July 30, 2020 at 3:55 pm

      So this sort of cake can go in the fridge over night, and won’t be dry as long as it’s not cut into, and it’s left to go back to room temperature before serving! Xx



  87. Sumaiya on July 29, 2020 at 7:04 pm

    I want to use the original recipe and split into 4 cake tins and then make half of this recipe to make 2 more cakes. How should I adjust the buttercream and ganache amount ?
    Thank you in advance

    • Jane's Patisserie on July 29, 2020 at 7:16 pm

      Hiya – sorry I’m not sure I understand. Are you making one six layer cake?



    • Sumaiya on July 30, 2020 at 1:22 pm

      Yes I’m making a six layer cake



    • Jane's Patisserie on July 30, 2020 at 3:44 pm

      Right okay I would double the buttercream and ganache then!



  88. Scarlet on July 25, 2020 at 12:48 pm

    5 stars
    What would you use to do the drips with ?

  89. Adam on July 24, 2020 at 8:03 am

    Hey Jane! Would it be possible to make this but in a bundt tin so you have a biscoff drip bundt cake? If so, how would you change the ingredients, halve them all?

    • Jane's Patisserie on July 24, 2020 at 10:08 am

      Hey! Yes probably half – you could look at my bundt cakes for timings and such if needed!



  90. Lesley McIntyre on July 23, 2020 at 2:26 pm

    5 stars
    Hi Jane,

    I have made this cake for my mother in laws birthday but it won’t all get eaten in the next few days, it has been cut but is it possible to freeze the cake decorated and cut? If so, what’s the best way you would say to do it?

    Tastes absolutely lovely!! First time I’ve done a drip cake and was so happy with the results! Thank you for your recipe! I scaled it down to a 5inch cake x

    • Jane's Patisserie on July 23, 2020 at 7:24 pm

      Hey! So yes you could get away with freezing the slices – each slice should be wrapped well in clingfilm, and then put all the wrapped slices in a container to protect them! x



  91. Scarlet on July 21, 2020 at 10:35 pm

    5 stars
    What size pans did you use for this recipe ???

  92. Eve on July 19, 2020 at 11:40 am

    5 stars
    Hi! im planning on doing a bake sale and was thinking about this recipe but i was wondering how much per slice should i charge ?

    • Jane's Patisserie on July 19, 2020 at 4:11 pm

      I’m afraid I don’t sell cakes, sorry.



  93. Neelam Chauhan on July 19, 2020 at 11:33 am

    Hi Jane

    Would you have any advice on if I wanted to make this recipe eggless?

    Thank you in advance.

    • Jane's Patisserie on July 19, 2020 at 4:12 pm

      I would look at my vegan cake recipes as the sponge is lovely!



  94. Adam on July 16, 2020 at 7:48 pm

    Hey Jane! Would it be possible to make this but in a bundt tin so you have a biscoff drip bundt cake? If so, how would you change the ingredients, halve them all?

  95. lexie on July 13, 2020 at 8:56 am

    hello,
    How did you get the ganache to be so white – does it turn white over time or is there something you have to do?? x

    • Jane's Patisserie on July 13, 2020 at 11:38 am

      Hey – I don’t do anything special to it at all, I guess some white chocolates can be slightly more yellow than others, but you can try whipping it?



  96. Hayley on July 12, 2020 at 8:29 am

    5 stars
    Hi Jane love all of your recipes- especially this one! I always seem to get domed cakes and uneven rising causing the tiers not to be flat (partly me partly my oven) I just use 20cm sandwich tins but notice on your youtube yours seem deeper than mine- do they tend to work better? X

    • Jane's Patisserie on July 12, 2020 at 7:17 pm

      It could potentially be the tins, but I’m not sure – it’s often the ovens or how it’s mixed! x



  97. Tara on July 7, 2020 at 4:25 pm

    5 stars
    Hi Jane, I’m hoping to make the sponges from this but In 3 10’’ Tins. I saw you had advice for decreasing the recipe for 6’’ tins but How would you recommend increasing the recipe to fit 10’’ tins?
    Thanks 😊

    • Jane's Patisserie on July 7, 2020 at 4:50 pm

      Hey! So I would use 1.5x the recipe at least as the volume is about 2/3 bigger. the baking time will also increase! x



    • Paula Curley on July 9, 2020 at 9:40 pm

      Hi Jane, would this white ganache sit ok on your Chocolate Fudge Cake with the BEST Chocolate Frosting ever!? Thanks, love your recipes 🎂



    • Jane's Patisserie on July 10, 2020 at 3:14 pm

      Hey! So the ganache works basically on any cake – but the chocolate fudge frosting is very soft so isn’t the best crumb coat in my opinion – the sponges work well, but will need refrigerating for a while first as they are very soft!



  98. Vikki Francis on July 7, 2020 at 3:30 pm

    5 stars
    My family loved this cake which I made as a test run for a 40th birthday cake later this week, thank you so much for the recipe, I did buttercream all around it. I don’t like too much buttercream and found that 1 quantity was enough.

  99. Claire on July 4, 2020 at 12:49 pm

    5 stars
    I would LOVE a YouTube video on this recipe! My white chocolate ganache never looks as good as this 😍

  100. Mrs M on July 3, 2020 at 8:08 pm

    5 stars
    Amazing recipe. It works and has the detail to help amateurs succeed. I made it for my daughters 23rd birthday and it went down really well. It was so delicious and worth going for the ganache coating. I made truffles with the spare ganache!!!

  101. Mrs M on July 3, 2020 at 8:01 pm

    5 stars
    This recipe is amazing, I’m no expert and I made it for my daughter’s 23rd birthday. It’s not as brilliant as yours but wasn’t bad if I say so myself. The taste which is the most important thing was out of this world. Thank you for sharing!

  102. Cora on June 30, 2020 at 7:26 pm

    Hi I was wondering what quantities I would need if I were to make the cake with 4 x 6” (shallow cake tins)? Thank you

    • Jane's Patisserie on July 1, 2020 at 8:25 pm

      So normally a straight swap to 6″ would be using about 2/3 of the recipe, so maybe try 3/4? or bake the full amount and make some cupcakes with the spare mix? x



  103. Amy on June 27, 2020 at 10:03 am

    Hi. I’m wanting to do a two tier cake so I’m using 250g Butter/Sugar/Flour, 5 medium eggs and 1tsp baking powder. You mentioned halfing the decoration ingredients, does this include the buttercream and the gnache?

    • Jane's Patisserie on June 27, 2020 at 10:08 am

      Hey! Yes you can halve the decoration, or even 2/3 so you have plenty! xx



  104. Steph on June 22, 2020 at 7:14 pm

    5 stars
    Hi, this looks insane and can’t wait to make it. I only have plain flour not self raising, do you know how much raising agent I would need to add to make it self for this recipe please?
    Thanks

    • Jane's Patisserie on June 22, 2020 at 9:11 pm

      Hey! Thank you! You use 2 level tsps per 150g of plain flour, whisked in before using! x



    • Mona on February 25, 2021 at 2:26 pm

      Hi 🙂 just wanted to know if it turned out well when you substituted the flour?



  105. Katie on June 21, 2020 at 8:04 pm

    5 stars
    I made this for my stepdads birthday and everyone loved it and wanted more. I struggled with the white chocolate ganache being oily and it looked weird initially, I stuck it on the cake and then in the fridge to set and it somehow looked fab! Delicious! Thanks Jane.

  106. Amber on June 17, 2020 at 10:38 pm

    Hiya! Do you know how i could work out the measurements to make this a four layer cake please including the buttercream and ganache etc😍. Thank you in advance! Xx

    • Jane's Patisserie on June 18, 2020 at 7:37 pm

      Hey! I would basically add on 1/3 of everything! x



  107. Keyleigh on June 15, 2020 at 5:22 am

    Hello, I’m attempting this cake for my partners birthday, I’m very excited. Only issue is I have really struggled to find light or even dark brown sugar, I guess everyone is baking during the pandemic!! All I could get was golden granulated sugar, will this do ? Thanks

    • Jane's Patisserie on June 15, 2020 at 10:05 am

      Hiya! I would use caster sugar, or golden caster – granulated grain size is a little large sometimes! x



  108. Noreen on June 13, 2020 at 10:39 pm

    Hi!

    What is the least amount of Icing Sugar I can add to the 250g of Butter for this recipe? I find 500g too sweet, but would still like the buttercream to be stiff enough to hold its shape.

    Thanks,

    Noreen

    • Jane's Patisserie on June 14, 2020 at 8:28 pm

      Hiya – so I always use a 1:2 ratio to get the correct texture so I can’t really recommend on reducing. Any reduction will make it softer unfortunately! You could maybe use slightly salted butter?



  109. Heather on June 13, 2020 at 9:52 am

    I am doing your smaller version of this cake for my boyfriends birthday, I want to decorate the outside with buttercream all over instead of the ganache as I think it will be easier. How much ingredients do I need? X

    • Jane's Patisserie on June 14, 2020 at 8:29 pm

      Hey! I’m not 100% sure but maybe the quantities from my biscoff layer cake! X



  110. Nat on June 12, 2020 at 10:32 pm

    5 stars
    This cake is just perfection! I made this a while ago for Mother’s Day, safe to say my Mum (and everyone else that tried it) loved it! 😀
    I found the ganache really tricky and mine had split, it looked really gross and oily, I probably overheated the chocolate… I ended up Googling how to save it, popped some warm milk in and gave it a good mix, after that it looked much better and went on the cake like a dream!
    Thank you Jane for sharing your amazing bakes, following your recipes have really helped me improve my skills!

    • Alex on August 23, 2020 at 1:30 pm

      5 stars
      Hii Jane, i was planning on making this cake for my brother in 2 days, but i only have 9″ cake pans, could you suggest me if i need to alter the recipe or if its okay just as it is??
      Also can i add a bit biscoff spread in the cake mixture and lower the brown suger a bit for a better biscoff taste?? Or a solid brown sugar cake will compliment it overall??



    • Jane's Patisserie on August 23, 2020 at 6:40 pm

      Typically for 9″ tins you use 1/3 more of the recipe – unless you are only doing two layers then splitting between two tins should be fine! And personally I would just stick to the brown sugar x



    • Sara on September 13, 2020 at 11:57 am

      Hi Jane, my ganache was really runny and would just slide down the cake so I couldn’t spread it,



    • Jane's Patisserie on September 13, 2020 at 10:01 pm

      Did you leave it to set to a peanut butter consistency like the method says? It shouldn’t be runny at all.



  111. Maureen on June 11, 2020 at 10:26 pm

    Hi, can you add finely chopped/grinded lotus biscoff biscuits into the cake mixture? Will I need to alter any of the other ingredients if I do? Thanks

    • Jane's Patisserie on June 12, 2020 at 10:08 am

      Hiya – personally I wouldn’t for this cake, but you can if you want! I would just add in 200g or so.



  112. Ombretta on June 10, 2020 at 10:50 pm

    I’ve just made this for my 18th birthday, but I’d love to know what chocolate do you use to make the ganache so white? Mine is good but a more creamy/yellow colour. Yours looks like royal icing! Looking forward to trying it tomorrow!

    • Jane's Patisserie on June 11, 2020 at 11:50 am

      Hey! I use Callebaut – but also the lighting in the photos is just very good, often it does look quite yellow at first! x



    • Nikki Parke on August 1, 2020 at 10:44 am

      You can use a few drops of wilton white white it’s amazing stuff, just need a few drops x



  113. Sarah3523 on June 10, 2020 at 8:59 am

    5 stars
    Made this for daughters bday. Came out fab. Really enjoyed making it. Ganache bit tricky to master but was great on cake. Thank you.

  114. Immie on June 9, 2020 at 11:05 pm

    Hi Jane!
    Love this recipe I’m looking to recreate it! I was wondering if after the ganache has cooled in the fridge do you use an electric whisk to “fluff” 😂 it up and make it white?

    • Jane's Patisserie on June 10, 2020 at 9:01 am

      You can do! But you don’t have to – you just need it to be peanut butter-like thickness!



  115. Kirstie on June 7, 2020 at 10:36 am

    I only have large eggs how many would I have to use?

  116. RBi on June 5, 2020 at 10:43 pm

    Really excited to try this! Can you please help me with adapting this recipe for 3x 6” cake tins please?

    • Jane's Patisserie on June 6, 2020 at 12:47 pm

      Hey! So you want to use about 2/3 of the recipe for 6″ – it will reduce the baking time as well but I’m not 100% sure on it! x



  117. Emily on June 3, 2020 at 10:17 pm

    Hey, I love the sound of this recipe and can’t wait to try it. I’ve never used ganache before, would I be able to use the buttercream all over instead of white chocolate ganache? How easy is it to work with ganache, I’ve only ever coated a whole cake in buttercream so nervous about trying this. X

    • Jane's Patisserie on June 4, 2020 at 7:47 pm

      Hey! So ganache is definitely a bit daunting – but I personally love it! It takes practice, but it’s amazing once you get the hang of it! You can definitely just use buttercream instead though, maybe add on another 1/2 of the buttercream to have enough!! x



  118. stephine o'hare on June 3, 2020 at 8:31 am

    Hello! I am looking to use this cake in a different way, I want to use it under my sons birthday cake next week, however he wants a fortnite cake (but adores biscoff) so I will be covering it in icing. I’ve never seen you work with icing or decorations so you may not know if this cake will be fine with this. Also id you have worked with icing/fondant before, Im hoping to make the characters a couple of days before to save me time, any advice? 🙂

    • Jane's Patisserie on June 3, 2020 at 10:44 am

      Hey! Yes so I have worked with fondant and sugar paste, but I don’t do recipes on it (As they’re too hard to explain in writing!) – and also I personally hate eating it haha!! The cake would be fine – but you would want to chill it for a while before covering so it’s firm. And you can definitely make the models beforehand – when I’ve made sugar paste flowers I’ve made them two months before and they’ve been fine! I would suggest a mix of flower/sugar paste and fondant, as just fondant can be far too soft!



  119. Clío on May 30, 2020 at 9:59 pm

    Hi, can I used golden caster sugar instead of light brown sugar for the sponge? If so would it be the same amount? Thanks 😊

    • Jane's Patisserie on May 31, 2020 at 8:34 am

      Yes you can!! And yes it’s a straight swap!



  120. Hannah on May 29, 2020 at 7:39 am

    Hi Jane,

    If I do this cake with the 2 tin version as I only have 2 tins, will it be very tall?

    Thanks 😊

    • Jane's Patisserie on May 29, 2020 at 2:04 pm

      Hey! Do you mean the less ingredients version? it will probably end up being about 4-5″ tall in total! x



  121. Emily Scott on May 24, 2020 at 4:46 pm

    Hi Jane love your recipes!
    I want to make this cake for a friends birthday and would like to write a message on the top. Would biscoff spread work for the writing or what do you suggest I use? I’ve also never done cake writing before so do you have any other tips? x

    • Jane's Patisserie on May 24, 2020 at 5:44 pm

      Ahh thank you!! So melted biscoff spread is very runny – it may be easier if you can to buy the cheap icing sets you can get in the supermarket as often you can use those for writing – or maybe try melted chocolate! It may also be a good shout to write it onto parchment paper, set the chocolate in the fridge or freeze before moving! x



    • Tammie on August 30, 2020 at 11:54 pm

      Hi. I don’t know if you tried the writing with the Biscoff spread or not but I can tell you that I was able to use just the spread to drizzle straight lines on my cupcakes. I took a little bit of the spread and melted it for a few seconds in the microwave then put it in a regular sandwich bag to cool down. My lines were pretty spot on. Remember I didn’t use a piping tip either. It can be done. The only reason why my lines had some wiggles was because I was rushing to get the cupcakes completely decorated. If you’re good at writing on cakes you shouldn’t have a problem whatsoever. Happy baking…



  122. Leo Christian on May 23, 2020 at 8:03 pm

    Hey Jane, I’m hoping to make this cake next week but with two tiers rather than three. Can you assist at all with measurements for this? Many thanks!! Leo

    • Jane's Patisserie on May 24, 2020 at 1:41 pm

      Hey! There is notes in the notes section on how to do that! X



  123. Louise on May 23, 2020 at 3:48 pm

    5 stars
    Can I use dark brown sugar instead of light brown?

    • Jane's Patisserie on May 24, 2020 at 1:40 pm

      Hey! Yes definitely! X



    • Kim on June 27, 2020 at 3:11 pm

      Hi,
      My ganache hasn’t turned out that well. Cake is chilling in fridge but I think another layer would make it look great. Can I add a second layer of ganache ?? Or will it turn out wrong?
      Thanks



    • Jane's Patisserie on June 27, 2020 at 7:33 pm

      Yes it should be okay to do another layer – make sure there is no moisture on the outside of the ganache so it doesn’t cause any problems x



  124. Bethan on May 17, 2020 at 5:56 pm

    Hi Jane

    Made this cake today and the smoothing the ganache bit was a nitemare for me. Do you have any tips or a video of you making this cake? I have a cake smoother and a relatively newbie to baking but I feel like I went wrong somewhere

    • Jane's Patisserie on May 18, 2020 at 11:21 am

      A ganache covered cake is on my list to film – I just haven’t had a change yet! When making it the ganache really does have to be the thick peanut butter consistency first to make it easier, if it’s too soft it can be difficult – but cake smoothing is about practice as well! xx



  125. Laura on May 14, 2020 at 4:06 pm

    Hi Jane,
    I am about to attempt this wonderful cake for my husband’s birthday. The cake tins I have at the moment are 2” deep, is this sufficient for this recipe? Or so I require something deeper?

    Thanks x

    • Jane's Patisserie on May 17, 2020 at 12:58 pm

      Hey! So I usually use cake tins about 3″ deep, but they don’t rise up fully! As these layers are baked separately they should be fine, but I wouldn’t recommend putting any more mix in (and baking in fewer tins) x



  126. Shani on May 12, 2020 at 2:57 am

    Hi Jane. I made this cake and the cake itself is amazing but the buttercream turned out too sweet. I followed the recipe as stated but found the cake too sweet. I would definitely reduce amount of the icing sugar or biscoff spread in the buttercream.

    • Jane's Patisserie on May 12, 2020 at 8:45 am

      American buttercream frosting is always sweet as it is just butter and sugar, with a spread added in. You can reduce the sugar, but it will just taste more buttery which I personally hate!



  127. Sophie on May 10, 2020 at 11:42 pm

    Hey, sorry if this is a stupid question but I don’t bake 😂 I am going to attempt this for my partners birthday! When it says light brown sugar , is light brown soft sugar the same?

  128. Nadia on May 10, 2020 at 1:52 pm

    5 stars
    Hey Jane!

    I love this recipe. It’s absolutely gorgeous. How should I store it – in the fridge? I don’t want the drips to fail!

    • Jane's Patisserie on May 10, 2020 at 3:12 pm

      You can definitely store a cake like this in the fridge before it is cut into as it’s sealed – however after cutting the fridge will dry it out! It can also be stored outside the fridge but in a cool place!



  129. Anastasia on May 7, 2020 at 7:06 pm

    5 stars
    Delicious!

  130. Ellie on May 6, 2020 at 3:38 pm

    Hi Jane, I want to make this cake but make it into a pinata with caramel bits in the middle. I think it would be better as a four layer cake to make room for the pinata part. I use deep 8” tins for all my cakes and then slice them into two to make four layers. How much more of the ingredients would I need to make a four layer cake rather than the three in the recipe?
    Thanks

    • Jane's Patisserie on May 6, 2020 at 5:17 pm

      I would suggest looking at my easter piñata cake post for a four layer version, but combining with this one!!



  131. Shani on May 6, 2020 at 12:19 am

    Hi. I don’t have self raising flour and have all purpose instead. Can I make it with all purpose flour? Do I need to make any adjustments?

    • Jane's Patisserie on May 6, 2020 at 8:43 am

      To use plain/all purpose flour you need to replace the raising agent. Typically it’s 2 level tsps of baking powder per 150g of flour, whisked in before using!



  132. Grace on May 4, 2020 at 12:10 pm

    5 stars
    Sorry if this has been asked a zillion times before but how do you stop your sponges from doming at the top? Whenever I make sponges they always dome slightly in the middle and if I want it to be covered/decorated like this one it means trimming off the top and losing cake. I’ve read about the cake pan strips that you soak in water but do you have any tips? Thanks x

    • Jane's Patisserie on May 4, 2020 at 1:10 pm

      Hey! So this can happen for a number of reasons… the type of oven you use, how you mix the cakes, the temperature of the oven and so on! Mine come out ever so slightly domed, but I usually cool them upside down on some parchment paper if so, and it helps flatten them a smidge! I don’t use cake strips as I just don’t feel like they do anything for me, but you can give them a go for sure!



    • Niki on July 14, 2020 at 6:19 am

      5 stars
      Hi Grace, my cakes are working out better since I’ve been baking cakes at about 160 deg C for about 5-10mins longer. It seems baking at a lower temperatures than the recipe states helps reduce the doming effect, for me anyway!



    • Jane's Patisserie on July 14, 2020 at 5:27 pm

      I bake mine at 160C as I have a fan oven (as listed in the recipe) so it can the oven isn’t being set to the correct temp.



  133. Sophie on May 3, 2020 at 7:39 pm

    5 stars
    Made this for my 21st birthday and it was lovely! Recipe was so easy to follow and the cake turned out amazingly!

  134. Kirsten on May 3, 2020 at 8:25 am

    5 stars
    Super delicious and easy cake to make that looks as good as it tastes. Went down a storm in my household and can safely say I will definitely be making it again!

  135. Chloe on May 2, 2020 at 12:26 pm

    How much ingredients would I need for this cake if I was to do a normal buttercream on the outside instead of a white chocolate one?

    • Jane's Patisserie on May 2, 2020 at 1:08 pm

      I would double or even triple the buttercream (it depends on much you want to use)!



  136. Hannah Daniels on April 27, 2020 at 9:41 am

    5 stars
    Hi Jane, this might sound like a silly question but I can’t seem to get an answer for it online anywhere. Ganache is obviously made with fresh cream, does that mean the cake would need keeping in a fridge or do you keep it at room temperature like any other buttercream cake? Very confused 🙈 I’m assuming the sugar in the chocolate does something to the fresh cream? Thanks

    • Jane's Patisserie on April 27, 2020 at 10:31 am

      Hey! That’s not a silly question at all!! The cake will definitely last longer in the fridge (Especially when it’s not been cut, once cut the cake will start to dry out) because of the ganache. At room temp, I usually say 2-3 days, for definite, but sometimes a bit longer, as yes the boiling of the cream + the sugar makes it safe! xx



    • Bethany Hemingway on August 14, 2020 at 7:08 pm

      Hi Jane,

      I am wanting to use this recipe but use 4 9inch cake tins, how would I adapt the recipe to suit this? Thank you! Love all the recipes I’ve tried so far.



    • Jane's Patisserie on August 14, 2020 at 8:48 pm

      Hey! 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?! And then maybe double the decoration! x



  137. Jats on April 19, 2020 at 6:24 am

    Can i bake this cake on a 9″round tin? how long should I cook it for and at the same temperature?

  138. Jats on April 19, 2020 at 3:34 am

    Can i use 9″round tin for this cake? how long should I cook it for and at the same temperature?

    • Jane's Patisserie on April 19, 2020 at 10:42 am

      You can, but the sponges will be extremely thin and not very nice as the tins are about 1/3 bigger. You need to increase the amounts by another 1/3 to get a decent cake. The baking time will depend on how much mix you use.



  139. Goshi on April 5, 2020 at 6:16 pm

    Hi jane,
    Just wondering if the same buttercream and white chocolate frosting will go with chocolate cake instead?

    • Jane's Patisserie on April 5, 2020 at 7:19 pm

      Yes it will! You can use this recipe, but swap out 75g flour for cocoa powder!



  140. Louise on March 20, 2020 at 1:38 pm

    Hi there,

    I was wondering if you could make more buttercream for the outside instead of white chocolate as a family member isn’t keen.

    If so how much more buttercream should be made or could I make a batch of white buttercream for the outside? Again if so how much?

    Thank you

    • Jane's Patisserie on March 20, 2020 at 4:53 pm

      Hey! Yes, of course, you can! I think you could probably double the batch to be able to cover it or make a same weight batch as it is an add-in some white chocolate for a white choc version!



  141. Callie on February 29, 2020 at 12:29 pm

    Hey,

    If you make 2 layers instead of 3, what measurements would you use for the ganache and buttercream?

    Thanks anyway 🙂

    • Kate Edwards on October 6, 2020 at 11:15 am

      5 stars
      Hi Jane,

      I am really looking forward to baking this cake. It looks incredible. Every recipie I have tried of yours has gone down a storm! Could you help me. I have a small oven so will be baking 3 X 8 inch layers seperately. Hoe should I split the recipie for each individual layer as 8 medium eggs doesn’t divide by 3. Thank you

      Kate



    • Jane's Patisserie on October 6, 2020 at 11:55 am

      It may be better to up the recipe to a 450g/9 egg mix to make it easier, and then do a 3 egg mix for each layer? xx



  142. Sophia Smith on February 25, 2020 at 12:59 am

    5 stars
    How do you make the ganache? Mine turned out yellow and hard to spread still tasted good though! Love all your recipes Jane 😍

    • Jane's Patisserie on February 25, 2020 at 8:04 pm

      I make it as written in the method!



  143. Kat on February 24, 2020 at 2:13 pm

    My fridge is in my garage at the front of my house. The kitchen is at the back. Stirring the ganache really got my step count up!

  144. Sue Wild on February 9, 2020 at 5:56 pm

    Thank you it turned out amazing !! Ganache was hard to do you have to get the right consistency and I didn’t at first but it came together eventually xxxx

  145. Sue Wild on January 30, 2020 at 10:56 am

    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?

    • Jane's Patisserie on February 1, 2020 at 10:02 pm

      Yes you can! Make sure to wrap it correctly so it doesn’t get freezer burn!



  146. Mimi on January 29, 2020 at 11:47 pm

    Hi Jane, what size tins is the recipe made for? Thanks.

    • Jane's Patisserie on February 1, 2020 at 10:04 pm

      Step one of the method mentions this x



  147. Amanda on November 16, 2019 at 10:18 pm

    5 stars
    Hi Jane,

    I’m excited to bake this next week! My question is about storage, should it be kept in the fridge or will it hold form? I’m planning to travel with it for a few hours and would be devastated it melts in the car! Thanks!

    • Jane's Patisserie on November 17, 2019 at 10:03 am

      If made correctly it should be absolutely fine – but obviously you will need to keep the car as cool as possible! x



  148. Sarah on November 8, 2019 at 5:43 pm

    I made this just now for my sons birthday it all went well until the drip part, when I melted the biscoff spread it went on ok but to be honest it looks lumpy and looks more like someone has had a stomach upset on it. Are there smooth spreads? Or have I misread how you get the lumps out. Have to explain to my son now, not sure he is going to want to eat it. I am a bit upset as I have spent most of the day making it.

    • Jane's Patisserie on November 8, 2019 at 9:54 pm

      Did you use the crunchy spread? There is smooth and crunchy.



  149. Diane on October 17, 2019 at 3:16 pm

    5 stars
    Love this cake, made it for our McMillan coffee morning, raising funds.
    Lots of compliments on taste and presentation.
    It went down a treat and it sold out quick!
    I was so pleased with the result,with it being my first attempt at cake decorating.

  150. Hayley Saxton on October 17, 2019 at 12:39 pm

    I want to bake this at the weekend but i only have 2 sponge tins, could i make up the entire mixture, bake 2 then bake the third when the other two have cooked and i have a free tin? Sounds silly but i didnt know if the third of the mixture left waiting to bake would go funny? Thank you in advance

    • Jane's Patisserie on October 17, 2019 at 9:15 pm

      Hey! Usually I wouldn’t recommend it as I believe cake mix should be use immediately, but you could definitely give it a go – alternatively, you could bake all the mixture into the two tins for longer (if they’re deep enough) and then split them both. It means you’d obviously have four layers, but it would work!



    • Ashley on November 30, 2019 at 7:20 pm

      I usually do this with all my layer cake as I don’t have enough room in my oven for 3 tins. I’ve never had any issues, as long as you don’t leave the mixture out for too long and get the third cake in the oven as soon as possible after the first 2 have baked then you should be fine 🙂



  151. Annabella on October 14, 2019 at 3:03 pm

    5 stars
    Turned out amazing, was a bit worried as I’ve never decorated with ganache before but it was actually easy, just need patience.

  152. Raj on October 13, 2019 at 1:19 pm

    5 stars
    Thank You Jane, excellent recipe! I baked for my kids birthday party, cake looked stunning with no comprise in taste. Kids loved it. I may consider to reduce the sugar level when I bake the adult version.

  153. Jess on October 13, 2019 at 2:02 am

    Loved the flavours of this cake but really struggled with decorating it. The ganache set too quickly so it was really hard to spread around. I’d leave a photo if it’d let me because yours looks stunning and mine looks like my. 5 month old made it! Please tell me where I’m going wrong xx

    • Jane's Patisserie on October 13, 2019 at 10:30 am

      Just means you left it too long, that’s all! You can carefully heat the ganache in 10 second bursts to loosen it again, but you risk it splitting.



  154. Annabella on October 12, 2019 at 9:50 pm

    Hi Jane – do you think this would taste/look as good with a milk chocolate ganache? I’ve noted your measures for which type of chocolate and how much cream. I’m just not the biggest fan of white chocolate. X

    • Jane's Patisserie on October 13, 2019 at 10:31 am

      It’s personal preference – I think it looks better with white chocolate, but it’s up to you!



  155. Dani on October 1, 2019 at 1:25 pm

    What piping tip do you use to decorate the top of the cake please?

    • Bella on October 12, 2019 at 9:35 pm

      It says in her recipe notes and she’s put the link x



  156. Kayleigh on September 24, 2019 at 1:49 pm

    I was looking to try this out but the person im baking for loves fondant , could you replace the white chocolate ganache with fondant?

    • Jane's Patisserie on September 24, 2019 at 3:20 pm

      Typically when covering a cake, the cake would have buttercream or ganache on the outside, before putting on fondant. I would recommend keeping the ganache, and then covering fondant, so you have a nice base to work off!



  157. Morgan on September 5, 2019 at 9:15 am

    Hey, this cake is my FAVE!!! so so amazing i’m making it for my brithday ha!

    If I were to make this as a 10″ 2 layer instead of 3 , how long should I cook it for and at what heat please? I have a tendency to burn it a little on the outside oops!

    Thanks 😀

  158. BB on August 1, 2019 at 4:29 pm

    Hi, if I want to bake in a 6inch tin how should I alter the recipe? And how long will I need to bake for?

    Thanks

  159. Honey on July 28, 2019 at 10:59 am

    5 stars
    This looks delicious!! I cannot wait to try it. I’m sure it’s a hit just like your other recipes.

    • Irram Bostan on June 17, 2020 at 10:22 am

      5 stars
      Hiya im going to make this cake but a 6 inch 3 layer cake, should i halve the recipe or 2/3?
      Thanks



    • Jane's Patisserie on June 17, 2020 at 6:56 pm

      I would use 2/3! x



  160. Hayley on July 20, 2019 at 8:02 am

    5 stars
    Hi, I am making this for my aunties birthday next weekend and I am test making it tomorrow as never made the ganache before but as we are having a meal I will need to transfer the cake from my house to the restaurant so need a cake box but I was just wondering how tall the cake is? Could a normal standard box be ok or would I need some box extensions? Love all your recipes and they are a big hit in my family! Xx

    • Jane's Patisserie on July 20, 2019 at 8:43 am

      Cake heights can vary (oddly so much even though people use the same size tins!) but I only ever buy a standard cake box – they’re usually 6″ tall!



  161. Tracey on July 16, 2019 at 8:59 pm

    5 stars
    This looks absolutely stunning. I would love to try this out. Do you know how I would scale the recipe for 4 inch mini cake tins?

    • Jane's Patisserie on July 17, 2019 at 9:45 am

      Thank you! Do you mean to still have three layers and the decoration etc?



  162. Suzanne Barrett on July 15, 2019 at 8:39 am

    Wow Jane, this looks fabulous, love all your recipes
    Suzanne

    • Courtney on March 26, 2021 at 11:26 pm

      5 stars
      Looking to make this cake tomorrow but does it need stored in a refrigerator ? Just with the Ganache?



    • Jane's Patisserie on March 27, 2021 at 9:42 am

      Hello! it can stay at room temperature for 2-3 days but it can be stored in the fridge before its portioned (after it may dry out) xx



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