Zoella Biscuit Cake Recipe

biscuit cakes zoella

Zoella Biscuit Cake Recipe

Chocolate Biscuit Cake Base:
½ cup unsalted butter, room temperature
2 tsp vanilla extract
1 ½ cups dark chocolate
1 ½ cups milk chocolate
7 chocolate chip cookies
5 oreo cookies
½ cup salted peanuts
2 cups caramel popcorn
½ cup malteesers

White Biscuit Cake Base:
100g unsalted butter, room temperature
2 tsp vanilla extract
400g white chocolate
5 lemon oreo cookies
5 vanilla sandwich cookies
½ cup salted peanuts
1 cup caramel popcorn

Chocolate Biscuit Cake Toppings:
chocolate cookies and chocolate bars
golden sprinkles

White Biscuit Cake Toppings:
vanilla sandwich cookies
pink and yellow candies, marshmallows and pretzels
pink and rainbow sprinkles

Directions

Chocolate Biscuit Cake:
1. Place the butter and vanilla extract in a pot set to medium heat. Heat until the butter has melted, stirring occasionally. Add the milk and dark chocolate and stir until fully melted. Remove the pan from the heat.
2. Break apart the chocolate chip cookies and oreo cookies and place them in a large bowl, along with the peanuts, popcorn and malteesers. Add the chocolate mixture and fold to combine.
3. Pour into a heart-shaped pan that has been lined with parchment paper on the sides and bottom. Smooth the surface.
4. Add the toppings, pressing gently to stick them to the chocolate base. Refrigerate until set, 6 hours or overnight.
5. Slice and serve!

White Biscuit Cake:
1. Place the butter and vanilla extract in a pot set to medium heat. Heat until the butter has melted, stirring occasionally. Add the white chocolate and stir until fully melted. Remove the pan from the heat.
2. Break apart the lemon oreo cookies, jam-filled cookies and pink wafers and place them in a large bowl, along with the peanuts and popcorn. Add the chocolate mixture and fold to combine.
3. Pour into a heart-shaped pan that has been lined with parchment paper on the sides and bottom. Smooth the surface.
4. Add the toppings, pressing gently to stick them to the chocolate base. Refrigerate until set, 6 hours or overnight.
5. Slice and serve!

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