Easy Cookies & Cream Cake {Recipe}
But... as (un)luck would have it, I was also without a car for the weekend while one was in the shop. I needed to make something with what we had at home. And I didn't have the camera, either, so that meant I couldn't take many pictures of the process.
For the Cake:
1 Chocolate Cake Mix* or Chocolate Cake Recipe
1-2 packages Oreo Cookies
For the Icing:
(This recipe is adapted from the Tasty Kitchen blog.)
5 Tbsp. flour
1 cup milk
1 Tbsp. vanilla
1 cup butter (unsalted) - at room temperature
1 cup sugar (not powdered sugar)
*Note: You need the cake mix and the ingredients to make the batter. I always "doctor up" the cake batter, using milk and melted butter in the place of the water and oil.
Make the Cakes
Line two 8-9" round cake pans with parchment paper, and grease the sides.
Arrange a single layer of Oreo (or other chocolate sandwich) cookies on the bottom of the pan.
(Click the link to see more about the "Bake Even Strips" around the outside of my pans to help the cakes bake flat on the top.)
Let cool completely.
Make the Icing:
This is the first time I've tried this icing. I'm not 100% in love with it, but I have to say that the response to the cake from my family tells me that I should give it another try.
The icing is very, very fluffy. It's actually very similar to my Swiss Meringue Buttercream, but a little easier to make.
As mentioned above this recipe is adapted from one on Tasty Kitchen. Also, I didn't take any photos because my camera was away at camp, as well.
Pour the milk into a saucepan, slowly whisk in the flour, one Tablespoon at a time. Place the pan over medium heat. Stirring constantly, allow the mixture to thicken to the consistency of thick pudding. (It took me about 10 minutes.)
Add vanilla, then set aside to cool COMPLETELY. (I'd say at least an hour at room temperature.) Seriously wait for it to cool. Trust me, I tried it before it was totally cool, and the icing turned to soup. I had to then wait another hour before I could mix up the icing.
When the milk/flour mixture is cool, cream together the butter and sugar in a medium-sized mixing bowl.
Add the cooled milk mixture, and whip on high speed until the icing is fluffy and holds stiff peaks. (I can't tell you how long this should take, since I was impatient and added the milk when it was too warm.)
*Note: You will have 1-2 cups of icing leftover, but a smaller batch (the original recipe) wouldn't have been enough for us.
Decorate the Cake
cake leveler.
Crush about 1/2 package of Oreos (12 cookies or so).
Remove about 1 1/2 cups of the icing, and add about 1/4 cup of crushed cookies. Mix well.
Place one of the cakes on a cake plate, with the Oreos on the bottom. Spread the mixed icing around the top of the bottom cake layer.
Add the second cake layer upside down on to the bottom layer - with the Oreos on the top.
Spread the icing over the top and sides of the cake. (Click the link to see my How To Cover a Cake with Icing Tutorial.)
Place the iced cake onto a cooling grid, and press the Oreo crumbs on to the sides. (I used a cooling grid so that I could get more of the crumbs that fall off of the cake.)
I added some swirls along the top and bottom borders of the cake, and a rosette of icing for the cookie on top to rest on.
The cake got RAVE reviews from my kids and my husband. One boy even called it "The Best Cake Ever!" (And that's saying something because they pretty much like them all!)
I have a feeling I'll be making this again soon... so I can add some more photos then. But I just had to share this recipe now so that you can try it!! You'll get big hugs!
Click the Link Below to See:
How to Make Cake Mix Taste Homemade
How to Make a Sprinkle-Covered Cake (different technique than I used here)
More Chocolate Recipes and Ideas
Read More
Crush about 1/2 package of Oreos (12 cookies or so).
Remove about 1 1/2 cups of the icing, and add about 1/4 cup of crushed cookies. Mix well.
Place one of the cakes on a cake plate, with the Oreos on the bottom. Spread the mixed icing around the top of the bottom cake layer.
Add the second cake layer upside down on to the bottom layer - with the Oreos on the top.
Spread the icing over the top and sides of the cake. (Click the link to see my How To Cover a Cake with Icing Tutorial.)
Place the iced cake onto a cooling grid, and press the Oreo crumbs on to the sides. (I used a cooling grid so that I could get more of the crumbs that fall off of the cake.)
The cake got RAVE reviews from my kids and my husband. One boy even called it "The Best Cake Ever!" (And that's saying something because they pretty much like them all!)
I have a feeling I'll be making this again soon... so I can add some more photos then. But I just had to share this recipe now so that you can try it!! You'll get big hugs!
Click the Link Below to See:
How to Make Cake Mix Taste Homemade
How to Make a Sprinkle-Covered Cake (different technique than I used here)
More Chocolate Recipes and Ideas
Easy Cookies and Cream Cupcake Recipe
For the Cake:
1 Cake Mix* (White or Chocolate, whichever you prefer)
1-2 packages Oreo Cookies
For the Icing:
(This recipe is adapted from the Tasty Kitchen blog.)
3 Tbsp. flour
1/2 cup milk
1 tsp. vanilla
1/2 cup butter (unsalted) - at room temperature
1/2 cup sugar (not powdered sugar)
Yield: 20-24 cupcakes
*Note: You need the cake mix and the ingredients to make the batter. I always "doctor up" the cake batter, using milk and melted butter in the place of the water and oil.
If you want to make the striped cupcakes with chocolate and vanilla, you will also need 1 oz. melted chocolate and 1 Tbsp. cocoa powder.
Start the Icing
Pour the milk into a saucepan, slowly whisk in the flour, one Tablespoon at a time. Place the pan over medium heat. Stirring constantly, allow the mixture to thicken to the consistency of thick pudding. (It took me about 10 minutes.)
Add vanilla, then set aside to cool COMPLETELY. (I'd say at least an hour at room temperature. This is the perfect time to make the cupcakes, and come back to the rest of this icing recipe when the milk mixture is cool.)
When the milk/flour mixture is cool, cream together the butter and sugar in a medium-sized mixing bowl.
Add the cooled milk mixture, and whip on high speed until the icing is fluffy and holds stiff peaks.
Make the Cupcakes
Into one bowl add 2-3 Tbsp. melted butter - enough so that the crumbs will stick together if pinched between your fingers.
If you are using a white cake mix, make the entire mix according to the package. (Or you can follow My Recipe to Make Cake Mix Taste Homemade.) Remove 2 cups of the batter, then add the 1 oz. of melted chocolate, and 1 Tbsp. cocoa powder to make the other half of the batter chocolate.
*This was harder than I'd like to admit. It worked best when I used a piping bag to fill the batter in, but even then it wasn't perfect. Just be sure to keep the cupcake cups less than 2/3 full, or there will be too much batter, and they'll bake up over the tops of the pan.
Bake the cupcakes according to the box directions. (Mine took 15 minutes at 350-degrees.)
Let them cool (while you finish making the icing).
Decorate the Cupcakes
Click the Links Below to See:
Cookies and Cream Cake Recipe
More Chocolate Recipes
How to Make Cake Mix Taste Homemade
Easy Baseball Cake
The All-Star Game is in town.
So, I made an easy baseball cake.
I use my Decorator's Butter Cream Icing Recipe. (Although, I did use 1/2 butter and 1/2 shortening instead of all shortening.)
I used the lip of the cake pan to make the marks on the cake for the laces so that I could keep the lines even and straight.
If you don't want to do a cake, I have lots of other ideas for you...
Click the Links Below to See: