Hi guys!

Happy Mother’s Day to all wonderful moms! Most of my blogging friends have already shared their Mother’s Day posts earlier this year. But, as always, Antwerp does things differently 😉 We celebrate Mother’s Day at the Catholic holiday. Because we’re all saints x’D In 1913, a liberal alderman from Antwerp declared the 15th of August as the Day of Mothers because Maria was the mother of all mothers and this was her holiday. A year later, the American President Wilson decided that Mother’s Day would take place every second Sunday in May. Many countries and cities followed the American idea, except for Antwerp. We still celebrate our moms on the 15th of August and we always will 🙂

I was breaking my head about what kind of dessert I should make my mom. I figured it needed to be a cake. But what kind of cake? And what kind of shape? Did I have to make a heart shaped cake because I love my mom so much? Which I really do! Or should it be something with flowers because that’s what moms like? It took me a week to find the perfect Mother’s Day Cake for my mom. And how perfect it is. I gave her a mini Biscoff Cake so she can have it all for herself without having to eat cake for the next 5 days (she wouldn’t mind eating this cake all week though) AAAAND she LOVES Biscoff cookies! Bingo!

What do we need for 4 mini cakes:

Cake:

• 250 g butter
• 250 g self-raising flour
• 4 eggs
• 125 g light brown sugar
• 125 g white sugar
• 1/2 cup of coffee
• squared baking tin
• parshment paper
• round cookie cutter

Frosting:

• 125 g butter
• 250 g icing sugar
• 150 g Speculoos/Biscoff Cookie Butter
• 2 tbsp milk
• piping bag
• round piping tip
• teaspoon

Extra: Crunchy Biscoff Cookie Butter

How to:

Cake:

1. Preheat the oven at 180°C.
2. Mix together butter and both sugars until combined.
3. Add the eggs and mix until the batter becomes smooth.
4. Add the flour and mix until the batter is completely combined and smooth.
5. Poor in the coffee and give it a last mix.
6. Place a sheet of parshment paper in your baking tin.
7. Fill the tin and bake for about 30 minutes.
8. Let the cake cool completely before assembling.

Frosting:

1. Mix together butter and icing sugar until the mixture becomes soft and a bit lighter in colour.
2. Add the biscoff spread and give it a good mix to combine.
3. Add the milk to make the buttercreme nice and soft. Mix until fully combined.
4. Snip off the tip of the piping bag and place the piping tip in it.
5. Fill the bag.

Let’s assemble the cakes!

1. Cut out rounds with the cookie cutter.
   
   

   
2. Slice each round in two. Try to make both layers as equal as possible.
   
3. Take the top layer of the cake round.
4. Spread some crunchy Biscoff Cookie Butter on the cake.
5. Pipe little dots around the edges of the cake and 1 in the middle.
   
6. Place a second layer (take one from another cake round) and repeat the spread – dots.
7. Place the bottom layer of your original cake round on top.
8. Pipe dots around the edges.
9. Take a teaspoon and gently brush from about halfway the dots inwards.
10. Crush some Biscoff cookies and add some crumbles in the middle on top of the cake.
11. Tadaaaaa!

These pretty little cakes are so delicious! Yummy and elegant. What more could a mother want for Mother’s Day?

Original recipe from Jane’s Patisserie and discovered via Zoella

p.s. You really want to keep the leftover buttercreme and put it on a speculoos biscuit. It is SO good!

Have a delicious day ❤
xxx Sarah

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