This cake has been my most requested cake and recipe for the past 2 years. Ever since I started making this flavor, I knew I had something special going with it. And so after 2 years of working with this recipe, I have finally decided it is good enough to share with you! This cake is made with my super delicious and moist Vanilla Cake layers. Filled with Biscoff Cookie Butter, White Chocolate Ganache, Biscoff Buttercream and Biscoff Cookie Crumbs. After filling the cake, I crumb coat the cake with the extra White Chocolate Ganache. Freeze the cake with crumb coat for 30+ minutes. After crumb coat has set, I will cover the cake with the Biscoff Buttercream. Cover the base with Biscoff Cookie Crumbs. Apply a Biscoff Cookie Butter Drip. Then place in freezer again for 15-30 minutes to help set the drip. Once cake is cold and drip has set, I apply rosettes to the top of the cake with a Wilton 1M piping tip and the Biscoff Cookie Buttercream. And for the final effect, I break Biscoff Cook...