Exclusive Sneak Peek | Mosaic Biscuit Tin Cake from "I'll Bake!" by Liberty Mendez

To celebrate the launch of Liberty Mendez' new book "I'll Bake!" she's given us an exclusive sneak peek at one her favourite recipes from the book.

In "I'll Bake!" classically trained pastry chef Liberty Mendez shares 85 of her favourite, fail-safe recipes that are equally as impressive as they are effortless. Her Mosaic Biscuit Tin Cake is one of those recipes!

"Sometimes, okay often, I can't be bothered or don't have time to decorate elaborate cakes, which is how this decoration came about. You don't need to pipe or even be good at putting icing on the sides of the cake because that's all hidden with the biscuit mosaic. It also adds a bit of texture to the cake and looks deceptively impressive." - Liberty Mendez

PLUS you can go in with a chance to WIN a signed copy of "I'll Bake!" along with Liberty's Top 12 Colour Mill Oil Blend colours. Enter Here.

Serves: 8-10

Prep: 40 mins plus cooling

Cook: 35mins

• 350g Self-Raising Flour
• A pinch of fine Sea Salt
• 225g Caster Sugar
• 1/2 tsp Bicarbonate of Soda
• 1/2 tbsp White Wine Vinegar or Apple Cider Vinegar

• 200g Unsalted Butter (or dairy-free spread) softened
• 400g Icing Sugar
• 3 tbsp Milk (regular or plant-based)
• 1 tsp Vanilla Paste
• 300g Biscuits (vegan or dairy-free is needed). Roughly chop a quarter and slice the rest in half, through the middle if filled (I use a mixture of Bourbons, Custard Creams, Pastry Rings and Jammy Dodgers).

• Preheat the oven to 180c / 160c fan/gas 4.
• Grease 2 18cm / 7in round sandwich cake tins with oil and line the bases with baking paper.
• For the cake, add the flour, salt, sugar and bicarb into a large bowl.
• Gradually whisk in the oil, vanilla, vinegar and 250mL of water until you have a smooth batter.
• Tip the batter into the two lined tins, dividing it evenly, and level using the back of a spoon.
• Bake for 30-35 minutes until golden and a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes then invert onto a wire rack, top-side facing down (this will help them flatten if they have risen in the middle) and cool completely.
• While the cakes are cooling, make the icing. Using an electric whisk or stand mixer (or a wooden spoon and some muscle) beat together the butter and icing sugar in a bowl until pale and smooth. Beat in the milk and vanilla. Set aside.
• Take one of the sponges and place on a plate or cake board, spoon half of the icing onto the middle and spread out evenly. Make a dip in the middle by using a spoon or palette knife and dragging some of the icing outwards. Place the other sponge on top.
• Spread the rest of the icing around the cake, on the sides and the top, using a palette knife in swiping actions. it doesn't need to be neat as it'll be covered! Take the remaining biscuits and press them onto the sides of the cake, breaking up some to fit in the gaps, so that the sides and the top of the cake are covered in a mosaic of biscuits.
• Store in an airtight container (or wrapped) for up to 3 days.

Recipe credit: "I'll Bake!: Something delicious for every occasion" by Liberty Mendez.

Enter here to go in with a chance to WIN a signed copy of "I'll Bake!" plus Liberty's Top 12 Colour Mill Oil Blend colours.