Wednesday, 5 October 2016

Oreo Cake

As a lover of oreos I decided to make an Oreo cake for my mum's birthday and thankfully it went down very well. This is a cake that you can decorate any way you like and for me that was the best part...though I had to stop myself before I got carried away. So, without waffling on, here is the recipe that I used to create this amazing cake.

Ingredients for the Sponge

  • 175g butter (room temp.)
  • 175g caster sugar
  • 3 eggs (beaten)
  • 175g self-raising flour
  • pinch of salt
1. Preheat oven to 180(deg. celsius)/350(deg. fahrenheit)/Gas Mark 4. (Or if you have an Aga, don't worry about temperatures, just 'turf' it in!)
2. Cream butter and sugar together in a mixing bowl with hand-held mixer until mixture is pale, light and fluffy
3. Add eggs gradually, beating after each addition. Add sifted flour and salt to the mixture and fold with metal spoon or spatula. Split the mixture equally between the tins.
4. Place them in the preheated oven for 25-30 minutes until risen, golden brown and a skewer comes out clean.
5. Remove from oven and leave to stand for 1 minute. Place the cakes onto a wire rack and leave to cool.

Ingredients for Buttercream
  • 1 pack of Oreos
  • 250g butter
  • 3-400g icing sugar (sifted)
  • 2-3 drops vanilla extract
  • 1-2 tablespoons mils
*I used this buttercream recipe as a rough guide - you can adjust volumes depending on the amount of buttercream needed 

1. Beat butter until creamy then add icing sugar and vanilla

2. Add a tablespoon of milk if the mixture is dry or add icing sugar if the mixture is too wet
3. Blitz the Oreos in a processor then add 3/4 to the mixture 
4. Now for the fun part, decorate the cake any way you like using the frosting and remaining crushed Oreos. I used a palette knife to cover the cake in icing and a piping bag, mini Oreos and sprinkles to decorate the top of the cake.


1 comment

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