Biscoff Cake Recipe | Jane's Patisserie

hello welcome back to my kitchen I feel like I haven't filmed a video in quite a long time so some of the other ones are headed but to be honest doesn't actually been that long getting quite dark it's only 10:00 to 6:00 but darker evenings means it's getting closer to winter and Christmas and all things lovely but yeah as you can see from this time I think it's even as I taught today I am making my best cupcakes this is the one that zoella made just every year ago I think and she did that one of the vlogs and it's ever since then been I think it's my most popular cake recipe my second most popular cake recipe I'm not sure but basically it was lovely and she made it really well just do that in a video never too cool and I've had those requests from Easter as well so I thought I were to do my business cake today partly because I'm massively craving pissed off and I'm in the mood for cake and for those of you who don't know yet I'm gonna be moving out of this house good and this is actually a rented house so very excited and we're gonna be moving out hit in it's the date I'm at this time so I've got quite a lot baking I need to get done before we move out just because even though we're gonna be moving into somewhere we're gonna be moving back to my parents for a bit and then moving somewhere else it's gonna be a bit hectic and I can't really bake because almost stuff will be and boxes so I'm trying to get everything done so I'm a little bit baked out to the minute and yesterday for example I made six recipes in one day some Christmas some for Halloween and some but for my second ebook so it's been a bit mental but I'm gonna have to do I think it's seven recipes a week for the next three weeks I was eight call it eight recipes make the next three weeks and then also potentially two videos a week to get ahead so I'm a little bit pooped at the minute and I've only done one day happy baking so wait that's how dodgy that sounds I thought I would just do my best cupcake to treat myself to be honest I thought you guys might like it as a video I'm struggling a bit to hold this new mount because I got a new one as my oven broke and my camera screen actually smashed and obviously you can see that this mouse is very very heavy because it's meant for like SLR cameras just sorry for my filming's a bit off it makes me I'll make yeah I've already rained out my ingredients and I've had to split it all into separate bowls because there's so much because it makes three layer cake so I've got 400 grams of light brown sugar 100 grams stalk 400 grams of self-raising flour and I've got 7 large eggs you can use medium it's 8 medium eggs and then I'm also going to put a little bit of vanilla in it in the sponge and some baking powder for those of you who don't know this is bisque off spread it's delicious and they used to do a crunchy version and I'm gonna make the buttercream with that my icing sugar is already weighed out because I suddenly realized I didn't have that much but turns out I literally I bang on what I need for this cake so that's good because not gonna lie didn't really want to go out again as I've already been at work today and I'm tired and I just want to bake a cake and eat them yeah the first thing you see I drop you down the ingredients Hey so first thing you need for Bowl is your unsalted butter or stalk I need stock because I think it makes a lighter fluffier sponge if you don't use that use unsalted butter at room temperature there's 400 grams of that going in then you also want to put in the 400 grams of light brown sugar and then you wanna break that too it's like in flash now that's light and fluffy and creamy so I'm scrape it down and make sure and then to this you want to then add your self-raising flour one you want to add in your seven not large eggs you want to add in a teaspoon of vanilla and then let's add in two teaspoons of baking powder you just will scrape down the sides and give it a brief mix again just to make sure it's all included in them give that a quick mix again to make sure then you have a delicious and light brown sugar the next thing you need to do is split it between 3/8 inch tin got and I only usually ever line them on the bottom like you can see here so I split it evenly between the three I don't weigh my batter out but I just sort of use a big spoon and hope that it's similar but you know you can bake these in the oven 163 span so 180s always normal now even in look yes and for about 25 minutes to begin with they can see how they're getting on and roll with that yeah I start off for 25 minutes to make easier you can see straight away that they're not ready it's not gonna give him another five minutes but they're smelling their job [Music] I'm just gonna give it two more minutes buddy done and then I'm gonna take them out cold just knows how horrific this lighting is Oh horrible I'll do that no yeah yeah I'm just gonna give it two minutes and then I'm gonna take them out - cool I'll leave them in the tins ten minutes to cool and then I'll transfer them onto a wire rack if your cakes have slightly domed what you can do is can put a bit of parchment paper onto like a wire rack and then call them upside down and it will effectively the weight will flatten it slightly so if any of mine ever don't slightly I just do that and then I'll wait for it to come fully and then I'll make the buttercream welcome back to decorating cake weird Jean and lead the biscuit cake my cakes a call so now I'm gonna make the buttercream and luckily very simple recipe and I use 250 grams of unsalted butter 500 grams rice and sugar and 300 grams of bisque up spread this particular one I'm going to use the smooth because I want to be able to pipe it but you can also use the country one Bobbsey it's gonna bits in it so beware yeah we needed butter icing sugar and bisque off spread so the first thing I'm gonna do if I can get to me angle right hmm idea what I've done first thing I'm doing in here is put my butter and beat that for a couple of minutes just a little bit and then to this I'm gonna add my bass scoffs part [Music] of my icing sugar then I'm gonna address me icing sugar petal of freshly boiled water ready to add to take a little too if it's too thick you'll know I mean sure you I mean but if it's too thick you'll just see it needs to be smooth like normal but amore [Applause] [Music] scrape it all down still quite thick so I might add in another tablespoon if you can see I added in two tablespoons of like and it is creamy perfect into piping bag a lot of buttercream so you might want to do it Davies if you don't have large but pre-modern Meow's what I've got here is a very large void disposable French Mac and this time I have gone for a if I can focus it just a simple round nozzle because I want a little bit of a different look with my cake this time I know shock and horror I'm not using the to decrease time piping tip I'm just going for a simple round nozzle I'll link both piping bags and the nozzle in the description for you just in case you want to buy these it keeps going out bunker yeah yeah leave it okay and then I've also got my cakes ready and I'm just going to decorate them for you [Music] [Music] [Music] there's me piping first of all I'm going to say yes halfway through I did put one of the sponges on upside-down smite to rectify that apologies and then also me a battery died trying to change it again apologies so mistakes do you happen to everyone yeah now the minute is looking a bit dodgy so what I've carefully removed the metal topping because you know usually you get the concealer on a jar carefully removed it and I'm gonna microwave this for 10 to 20 seconds just loosen it slightly if I can drizzle it over the top of cake and I'm very close it's delicious well and then you have a slightly gloopy err biscuits bread then what I'm gonna do is quickly put this into a super piping bag there's a little towel I suppose we'll find out which I'll link in the description and then just snip the end off and you can have a bit o drizzle [Music] look at my rather over-the-top best Gogh cake we'll admit you can see mess everywhere I'm gonna tidy that up can we just take a moment to appreciate the gloriousness of this I love it not shame say that I love it we all know enough pissed off especially if you've been on my blog a few times got this custom everything this cupcake we spoke cupcakes it's called cheesecake fudge ice cream brownies and a couple more and this lighting is horrible it is currently 20 to 9:00 in the evening latest time I've ever filmed a breaking video hence well and it's September so the evenings are actually dark now so Friday but yeah I hope you liked this cake I thought I'd do my own version of it after as well as video of mine so I hope you enjoyed it I hope you're not bisque of as much as I do you can find it in most supermarkets near where you'd find like nutella's and such like that let's see if I can prop you up okay you find it in most supermarkets where you'd find like nutella's and such so you can easily find it and enjoy it yourself but be warned if you end up liking it you will want to eat it out of the tub with a spoon might have happened to me on a few occasions I'm not gonna lie and yeah I've got plenty of unphysical recipes on my blog as well so if you search bisque off or cookie butter on my blog then this is both of them all my recipes will come up and they're delicious I'm not gonna lie a little bit biased because obviously I put them on there but I do love bisque off so I'm going to be attempting to do some more baking videos but as I said give me the video we're gonna be moving out of this house a month from when I film this and booked in a van to pick up our stuff I think a few days before that so if anything we're moving out before that so got a lot of baking to do and so I apologize if replying to comments isn't my best thing or on any new social media yes if you did want to follow me on my Instagram or Pinterest Facebook oh got the hiccups it's growing Pinterest Facebook Twitter and any of our output all the links in the description I'll put a link to my ebook as well so if you'd like to find that and please you know support local businesses and bloggers and all that sort of stuff and yeah I hope you love this recipe as much as I do I can't actually eat any now because I just take pictures a bit tomorrow when it's daylight but I'm gonna store it in the tub overnight and just wait to eat it then basically yeah I'll put the link for the full recipe in description along with the Pinterest link to pin the recipe if you have any questions about the recipe please do leave in the comments below obviously you might have already seen this if you came to me via zoella so yeah I just thought I'd film the recipe as people have so many people requested it after her video um and honestly it's one of my favorite cakes so if you're not pissed off as much as I do you will love it and I hope you do I hope you have a lovely week and I will see you next time in another video Millie I've no idea what could be because turn of much spare time to the minute if I'm honest but yeah I hope you like the cake and if I can pick it up probably bad idea my yeah I do they might make this into her thumb now is that long enough for something up who knows yeah I'm also doing that just now was really uncool so I do apologize sorry my fell me not what I want

Channel: Jane's Patisserie

Views: 99,801

Rating: 4.8944211 out of 5

Keywords: recipe, recipes, jane patisserie, jane’s patisserie, janes patisserie, chocolate, sweets, cookies, brownies, how to make, how to, how to bake, easy recipes, easy recipe, zoella, zoella baking, zoella the biggest cake, zoella biscoff, zoella biscoff cake, biscoff, biscoff cake, biscoff recipe, biscoff cake recipe

Id: E-L2bRFq6yI

Length: 19min 19sec (1159 seconds)

Published: Fri Sep 15 2017