Birthday Cake Oreo Cake Food

BIRTHDAY CAKE OREO CAKE

Steps:

• Preheat oven to 350° F (177°C). Prepare two 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), sift the flour, Sugar, Cocoa Powder, Baking powder, Baking soda and salt. Mix on low speed until combined.
• In a measuring cup, combine the egg, vegetable oil, buttermilk and vanilla. While the mixer is on low, slowly pour the wet ingredients into the bowl. Increase speed to medium and mix until combined. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
• Divide batter equally between the two cake pans, a little over 3 cups per pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
• Preheat oven to 350° F (177°C). Prepare two 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
• In a large mixing bowl, sift the flour, baking powder, and salt. Whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl. Mix in vegetable oil.
• Lower speed to medium-low and add the eggs one at a time. Make sure to occasionally stop and scrape down the bowl. Mix in vanilla extract.
• Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beating each addition just until combined.
• Turn speed back up to medium and beat for another 30 seconds- 1 minute, until batter is smooth. Fold in chopped oreos and sprinkles.
• Divide batter equally between the two cake pans, a little over 3 cups per pan. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
• Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
• Scrape the filling out of 20 Birthday Cake Oreos into a separate bowl. Set aside.
• Place Oreo wafers into a food processor and pulse until very fine crumbs form. Alternatively, you can place Oreos in a large ziploc bag and beat with a rolling pin until fine crumbs.
• In the bowl of a stand mixer, beat the softened butter until super pale and fluffy, about 5-6 minutes.
• Scrape down the sides and bottom of the bowl. Add the reserved Birthday Cake Oreo filling and salt and continue to beat for another minute.
• Add half of the powdered sugar and beat on low speed until combined.
• Once combined add heavy cream and vanilla and continue to beat until combined and smooth.
• Add remaining powdered sugar one cup at a time, mixing on low speed until it's all combined.
• Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
• Place one cake layer (chocolate or Funfetti) on a serving plate or cake board on a turntable. Spread about 1 cup of frosting on top using an offset spatula.
• Repeat with remaining layers, alternating between chocolate and Funfetti layers, and place final layer top side down.
• Frost entire cake in a thin layer of the birthday cake frosting to seal the crumbs and refrigerate for 30 minutes.
• Add the Oreo crumbs and sprinkles to remaining frosting and mix on low until just combined.
• Remove cake from refrigerator and frost with the Oreo Funfetti frosting. Use a bench scraper or a long straight spatula to smooth out the sides and top. Transfer to the refrigerator while you prepare the ganache.
• Add pink candy melts and heavy cream to a heat safe bowl and microwave in 30 second intervals until completely melted and smooth. Set aside to cool for about 5 minutes, stirring every now and then to loosen it up.
• Remove cake from refrigerator. Pour ganache into a disposable piping bag and snip off a small tip and pipe the ganache around the edges, letting it drip down the sides. The ganache is thick, so you may need to manually pipe the drip down the sides as it may not slide down on its own.
• Transfer remaining frosting to a piping bag fitted with a large open star tip (I recommend Wilton 6B) and pipe swirls around the border.
• Garnish the centre with sprinkles and place half a Birthday Cake Oreo on each swirl.
• You can also chop some Oreos into quarters and line them around the bottom. Slice, serve and enjoy!

CHOCOLATE OREO CAKE

Steps:

• Preheat the oven to 350 degrees.
• Prepare the cake mix with the oil, water, and eggs. Bake in two 9-in cake pans per directions on the box.
• While cake is baking, cream the sugar and softened cream cheese together until fluffy. Fold in the cool whip and crushed cookies. Set aside.
• Cool cakes completely.
• To assemble, place one cake, top side down, on the plate. Spread cream cheese "middle" on the top. Top the middle with the second cake, top side down. Place the one cup of chocolate frosting in the microwave just long enough to soften to make it easier to spread. Let cool just a second if too runny. Spread on the top of the cake, but not the sides.
• NOTE: You can omit the crushed cookies if you don't have them on hand. Then the cake itself becomes as a true oreo cookie. YUM!

OREO CHOCOLATE CAKE

Steps:

• Preheat your oven to 160C/fan 140C/gas 3. Grease and line 2x20cm sandwich tins.
• Mix the flour, sugar and cocoa together. Melt the chocolate and butter and 200 ml water together over a low heat, then beat this along with the eggs into the dry ingredients.
• Pour into the two sandwich tins, and bake for approximately 40 mins, until well risen, and a skewer inserted in the middle comes out clean. Transfer to wire racks and allow to cool.
• While the cake is cooling, make the buttercream. Beat the butter until creamy, then add 300g of the icing sugar and vanilla. Mix well. An electric mixer is really useful here! You may find the mixture a bit dry - if so, add a tablespoon of milk at a time. If the mixture is too wet, add a little more icing sugar.
• Blitz all but one of the cookies in a food processor. Mix half of the cookie crumbs into the buttercream, and reserve the other half.
• Spread the butter icing between the two cakes, and over the top of them when sandwiched together.
• Sprinkle the remaining cookie crumbs over the top. You could add mini oreos to decorate of you like!
• Eat the reserved cookie with a glass of milk, to reward yourself for all your hard work!

CHOCOLATE-COVERED OREO COOKIE CAKE

Steps:

• Heat oven to 350 degrees F.
• Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
• Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies.
• Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.