The ultimate crowd-pleaser, this cake combines rich caramel mud cake with a creamy buttercream frosting. It's then adorned with an edible mosaic of your favourite biscuits and fresh strawberries.
Ingredients
500g unsalted butter, softened
1kg icing sugar mixture
1/4 cup milk
2 Woolworths caramel mud cakes
300g assorted biscuits
6 strawberries
Directions
Step 1
To make the buttercream icing, place butter in the bowl of a stand mixer fitted with a whisk attachment, and beat on medium speed for 2 minutes or until light and fluffy. Add icing sugar and whisk on low speed for 2 minutes or until fully combined. Scrape down the sides of the bowl. Add milk and beat on medium speed for 2 minutes or until light and fluffy.
Step 2
Place 1 mud cake, right-side up, on a 10-inch round cake board or serving platter. Place 1 cup icing on the middle of the cake. Using an offset spatula, create a layer of icing on top.
Step 3
Place remaining mud cake on top, right-side down. Set aside 1½ cups icing in a piping bag fitted with a 1cm piping tip. Use remaining icing to coat the top and sides of cake. Using a cake scraper or clean metal ruler, scrape and smooth the sides of the cake.
Step 4
Pipe 6 rosettes of icing around the top edge of the cake. Arrange biscuits, in a single layer, around the top and sides of the cake, starting with the largest biscuits and filling in gaps with smaller biscuits or breaking biscuits to fit gaps. Top icing rosettes with strawberries. Serve.
Reference: https://www.woolworths.com.au/shop/recipes/biscuit-tin-cake