If you’ve been wondering how to make a biscuit tart cake, this post will show you how to do it! This gorgeous dessert is the latest cake trend sweeping the internet. It’s made with a two-layer cookie base and filled with decadent Italian meringue buttercream. The cookie is topped with flowers, fruits and other sweets of your choice.
I’m SO in love with this sassy little dessert! What could be better than two cookies sandwiched with sweet buttercream and topped with your favorite flowers, fruits and sweets? The cookies are usually in the shape of a number or a letter. I’ve also seen them in heart shapes.
I decided to make my cookies into the letter “Q” for Queen Bee Baker. I really had so much fun with this whole concept. 😁 I went to the store and picked out some pretty flowers and fresh fruits. I decided to add shortbread cookies on top. I LOVE shortbread. I sprinkled on some slivered almonds for good measure and decor. Then I cut myself a little slice. Mmmmm! So yummy!
Since I’m going to show you how to make a biscuit tart cake, let’s start with the cookie. Some bakers used a shortbread cookie or even a light cake. Since this was the first time I was experimenting with this dessert, I used my favorite sugar cookie cut-out recipe. I knew it would be nice and sturdy and I didn’t want my letters to break.
When it comes to the frosting on this cake, I’ve seen whipped cream, american buttercream and Swiss or Italian meringue buttercream. Here’s my favorite American buttercream recipe if you want to make it. Italian Meringue buttercream is very light and not too sweet, so that’s why I chose it here. I played around with flavor a bit and made it lemon-flavored. SO perfect
In my opinion, the most fun in making this dessert was choosing what goes on top. When choosing your flowers, just make sure to research flowers that are poisonous and shouldn’t come into contact with food. Obviously we’re not going to try to poison our friends or family members. 😜
You can choose your fruits by color coordinating or by just picking your favorites. The sky’s the limit on your decor. A lot of people use meringue cookies and macarons, but you choose whatever makes YOU happy!
Now let’s move on to the instructions……
I did a google search for a letter “Q” template and printed it out to the size I wanted on a thick card stock. I cut out the shape with a scissor. Once I mixed up my cookie dough, had it rolled out and chilled, I dusted the cookie surface with flour. (Important tip: I always roll out my cookie dough between two sheets of waxed paper.)
Using a small, sharp knife, cut around your template. My dough was more than enough for two large letters, but I did have to re-roll once to get my second “Q”. After your letters are baked, let them cool completely on a wire rack.
While your cookies are cooling, get started on making the buttercream you will use for your cake. I use Warren Brown’s recipe for the Italian meringue buttercream. You can add whatever flavors you like to make it your own. I added the zest and juice of one lemon.
I washed my fruits and dried them so that we didn’t have any extra moisture on top of the cake. I used some Walkers Shortbread cookies and cut them in half.
To prepare the flowers, I left a small stem and covered the bottom of each flower with some Glad press ‘n seal wrap. You don’t really want the flowers to touch the cake even if they’re not poisonous. Sometimes flowers are sprayed with chemicals or pesticides.
Place your second cookie over the frosting very carefully so it doesn’t break. Pipe the frosting the same way you piped the bottom. Now is the fun part! Place flowers, fruits and sweets on top anywhere you like.
There really are so many ideas you can come up with for this dessert. Mark my words….there WILL be chocolate next time! 🍫 😋 I hope you have fun with this one!
How To Make A Biscuit Tart Cake
For The Sugar Cookie
- 3 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened 2 sticks
- 2/3 cups sugar
- 1 egg
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla
- 1/2 teaspoon salt
For The Lemon Italian Meringue Buttercream
- 1 cup sugar
- 1/4 cup water
- 5 egg whites
- 1/4 cup sugar
- 2 cups unsalted butter, softened 4 sticks
- 1 teaspoon vanilla extract
- 1 lemon zest and juice
For the Decor
- 5 fresh flowers Bottoms covered with Glad press 'n seal wrap
- 1/4 cup fresh blueberries washed and dried
- 4 shortbread cookies cut in half
- 2 tablespoons slivered almonds
For The Sugar Cookies
Whisk flour and salt together in a small bowl.
In the bowl of a stand mixer, cream softened butter and sugar.
Stir in egg, corn syrup and vanilla.
Add four to mixture 1/3 at a time.
Roll out dough between two pieces of waxed paper and refrigerate on a cookie sheet for 30 minutes.
Print out letter template onto thick card stock paper. Cut out shape.
Preheat oven to 375 degrees F.
Remove top layer of waxed paper from dough and sprinkle dough with flour.
Place template on top of dough and trace and cut out letter with a small, sharp knife. (Do not use a serrated knife.)
Turn letter onto cookie sheet and peel away waxed paper.
Re-roll dough and repeat with second letter. Refrigerate dough again if necessary.
Bake cookies for 8-10 minutes until done. Cool on wire rack.
For The Lemon Italian Meringue Buttercream
Stir together 1 cup sugar and 1/4 cup water in a small saucepan. Boil over medium heat until it reaches 245 degrees F. (It is important to use a candy thermometer for this step.) As it cooks begin meringue so it's ready when syrup is done.
Whip egg whites with a wire whisk in a bowl of a stand mixer on high until soft peaks form. About 1-2 minutes. Sprinkle in 1/4 cup sugar. Beat.
Slowly pour the hot syrup into the meringue steadily with the mixer still on high.
Beat the frosting for 7-10 minutes until the outside of the bowl is room temperature.
Beat in butter by the tablespoon. The butter will deflate the frosting a bit, but soon you will have a perfect buttercream consistency for frosting or piping.
Add zest and juice of one lemon.
Decorating The Biscuit Cake
Fit a plastic piping bag with a size 1A piping tip. (I used Wilton brand for both.) Fill bag with buttercream and pipe round dollops of buttercream on bottom layer of your cookie until it is covered.
Carefully place second cookie on top of frosted bottom. Repeat with piping buttercream onto the cookie until it is covered.
Decorate your biscuit cake with flowers, fruits, cookies and almond slivers.
Cookie can be wrapped with plastic wrap and stored in the refrigerator for one week.
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