This is one of my mom’s recipes. I don’t post them very often, but after trying out this recipe, I think I should. I was trying to find a way to use the chocolate buttercream I made yesterday, and although when she suggested it I was skeptical, it’s turned out to be one of the better choices I’ve made. It’s the simplest thing in the world, but it’s genius lies in just that.
16 sweet, plain biscuits
1 ⅓ cup chocolate buttercream
Yes, that’s really all the ingredients. Wanna make something of it? Firstly, you’ll need to be prepared to get a bit messy. I have yet to frost anything without getting icing all over my hands. I always take that opportunity to sample the frosting and make sure it’s not poisonous or rancid. Secondly, make this on the platter you’re going to serve it on. It’ll make for a much lower chance of 90% of the icing ending up on your hands. Not that that would be a bad thing. Thirdly, if you have a small offset spatula, your life is going to be much easier. Not just in this, in all things. I’m a great believer in offset spatulas. World peace, too. Right! Lay four biscuits on a platter,
slap a bit of icing on each,
and then spread it evenly.
I like to pick up the biscuits and do it individually.
Then, take another biscuit (how many times have I said biscuit in this post?), spread some icing, and set it on top of one.
Repeat this until you have four layers of four biscuits each. Frost the outer edge,
and if you’re young and sprightly, contort yourself to get some icing on the inner edges.
Beautiful, ne c’est pas? Oui. Oui, oui, oui. Now, and this is important, set it in the fridge to chill for at least 3 hours. This’ll firm everything up and make it sliceable. This is about 24 hours later (I got sidetracked by French toast. It happens.).
I like to slice each row in half, and lay one half a little on top of the other, on the diagonal. This may look like nothing more than biscuits and frosting (I suppose it is nothing more than that, though), but once you take a bite… You will know. The biscuits take on another texture altogether, they don’t lose their crunchiness, but they do become a bit softer, it’s a nice contrast to the smooth frosting. Make this soon. As is the norm for most of my mother’s ideas, this is amazing.
Here’s the printable recipe, with ingredients and instructions: Biscuit Cake