Name: How to make the viral biscuit cake using storebought mud cakes
Prep time: 60 min
Total time: 60 min
Yield: 10-12
Ingredients: 1/4 cup desiccated coconut; 2 x 600g white choc mud cakes; 2 tablespoons raspberry jam; Assorted biscuits, to decorate; Buttercream; 375g unsalted butter, chopped, at room temperature; 3 cups icing sugar mixture, sifted; 2 teaspoons vanilla extract; 1 tablespoon milk; Pink food colouring, to tint

This show-stopper cake is a love letter to the humble bickie jar, every inch covered with nostalgic faves you’d love to find in the cupboard. The fun doesn’t stop at the outside – slice into it, and you’ll find an Iced VoVo-inspired layer in the middle!

Make this for your next birthday extravaganza. The best part is you don’t even have to make the cake! Instead, buy a couple of mud cakes from the shops, and decorate with homemade buttercream and your favourite bickies.

Tips for biscuit decorating

We used round and square hundreds and thousands biscuits, mini Oreo cookies in marshmallow flavour, mini creme wafers, Iced VoVos and raspberry tartlet biscuits.
Turn this into a total chocolate lover’s cake by using chocolate biscuits in varying sizes and shapes to decorate the outside.

Ingredients

1/4 cup desiccated coconut

2 x 600g white choc mud cakes

2 tablespoons raspberry jam

Assorted biscuits, to decorate

Buttercream

375g unsalted butter, chopped, at room temperature

3 cups icing sugar mixture, sifted

2 teaspoons vanilla extract

1 tablespoon milk

Pink food colouring, to tint

Method

Step 1

To make the buttercream, beat butter in a large bowl of an electric mixer for about 6–7 minutes, or until pale and creamy.

Step 2

Add icing sugar mixture, 1/2 cup at a time, beating to combine. Beat in vanilla and milk. Tint with pink colouring.

Step 3

Combine coconut with 1 cup buttercream, reserving the rest. Stir to combine. Place into a piping bag and snip the tip, about 3cm from the end of the piping bag.

Step 4

Remove lining paper from mud cakes. Place one cake onto a 20cm cake board. Pipe coconut buttercream around the cake’s outside edge to create a border. Spread jam inside the border, then pipe some of the remaining coconut buttercream over the top to cover. Spread evenly. Invert remaining cake top to sandwich. Use any remaining coconut buttercream between the layers so they sit flush. Refrigerate for 30 minutes, until firm.

Step 5

Spread the reserved buttercream over the top and side of the cake to completely cover. Decorate with biscuits, starting with larger biscuits and using smaller biscuits to fill the gaps.

biscuit cake hack with pink icing and biscuit dotted over the cake

Recipe developer Mel Burge Recipe developer

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.