Blend the Oreo or bourbon biscuits to fine crumbs in a food processor. Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth - a few lumps ...

Line a 20cm/8in square cake tin with a sheet of baking paper ... Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits ...

We weren’t short of creativity, though, with biscuit types ranging ... an attempt at a Ferrero Rocher Bourbon that merely resembled a slightly stale sponge-cake. However, the pièce de ...