Decorating Lotus  Biscoff Cake 

Pipe a dollop of buttercream onto a cake circle to act as glue to hold the layer in place. Set first cake layer on top of that.

Pipe roughly ⅓ of your Biscoff buttercream on top of the bottom layer and sprinkle about ½ of your cake crumb. Use your hands to gently press the crumb into the frosting so it sticks to it. Add another coat of frosting on top to hold the crumb in place.

Place second cake layer on top of first. Starting from the base of the cake and moving to the top, pipe a thick ring of frosting onto your cake.

For a marbled effect, place 2-3 spoonfuls of Biscoff spread in a microwavable container for about 15 seconds on medium power. You want the texture to be warm (not hot) and easily spreadable.

Use a spoon to swipe small dollops of the melted spread around your cake. Then place a cake scraper against the side of the cake and gently pull the cake around to smooth out the frosting and create a marble design.

Fill in any gaps in the frosting with your Biscoff buttercream, but refrain from marbling and smoothing the cake more than 3 times. The spread will start to harden, making it messier and more difficult to smooth the cake’s sides.

Add any remaining melted buttercream to the cake top and spread it with a spoon or offset spatula.

If you have any remaining Biscoff buttercream, pipe a border around the cake top.

Gently press remaining crumbs all around the base of your cake and on top for extra crunch and Biscoff flavor!

Eat and enjoy!