Comments on: Biscoff Mocha Sheet Cake with a Caramel Soak and Mocha Buttercream

By: Sarah

Sarah — Sun, 10 Mar 2024 03:03:30 +0000

Hello, I was wondering how I should store this cake if I’m going to make it one day and serve it the next or possible 2 days after making it?

By: Rimma

Rimma — Sun, 04 Feb 2024 18:29:02 +0000

Hi! I am wanting to make the cake part in advance and freeze it. Will I be able to defrost it and then poke the holes to do the soak?

By: Amanda Sageser

Amanda Sageser — Sun, 28 Jan 2024 19:23:05 +0000

In reply to Chaundra Vincent. Chaundra- I just made this as a three layer. Instead of having a “soak” I made it into a thicker caramel. I then did a cake layer, 1/2 cup butter cream, piped a rim of buttercream, then filled it with 1/2 the cookie butter, Biscoff cookies, and drizzled the mocha caramel on top. Repeated the same with the next cake layer. I also drizzled the caramel on the very top of my cake.

By: Pam

Pam — Wed, 06 Dec 2023 13:13:13 +0000

Question 1) I would like to freeze the completed cake if possible. Will that work with this cake? Just wondering if the caramel soak will still be moist and yummy once thawed?

Question 2) I am making sheet cakes for an upcoming wedding to supplement wedding cake. I am using 12×18 pans. Can I just double this for that size pan?

Thanks so much!! You are the BEST!!

By: Courtney Rich

Courtney Rich — Wed, 08 Nov 2023 23:56:34 +0000

In reply to Vicki. It would make 4 6-inch layers

By: Vicki

Vicki — Mon, 23 Oct 2023 01:08:48 +0000

Hi this sounds incredible, But I want to make a 6 inch layer cake . Will this work ? Thank you I really enjoy all you recipes ,

By: Chaundra Vincent

Chaundra Vincent — Tue, 26 Sep 2023 10:57:12 +0000

Hi Courtney! Would this hold up as a layer cake with the soak? Can’t wait to try this flavor!!