How To Make a Cascading Oreo Cake
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I bring you, the chocolate version of the geode cake 😉 this little baby works in the same way, but instead of edible sugar gem stones, we have oreos and caramel popcorn. But it doesn’t have to stop there- you can add in some pretzels, chocolate shards, chocolate coated coffee beans, etc. This would be an epically colourful cake if you added coloured jelly beans for example 🙂 the sky is the limit!
For the ganache, you will need 50 grams of dark chocolate and 25 grams of heavy cream. Mix together and melt in the microwave for 20 seconds. Stir to combine. If there are still chunks of chocolate, you can zap it for a further 10 seconds until all is nice and melted.
For the buttercream, I recommend:
300 grams unsalted butter
300 grams vegetable shortening (replace with the same amount of unsalted butter if you don’t want to use this)
1.2kg icing sugar
2 tsp vanilla
3 to 5 tablespoons milk
crushed oreo cookies (I crushed a 230 gram pack, but I reserved 4 cookies for the top of the cake)
FULL LIST OF TOOLS THAT I USE:
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In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM
(not ideal under fondant, but great for warmer conditions)
ULTIMATE GANACHE RECIPES:
SWISS MERINGUE BUTTERCREAM:
VEGAN CHOCOLATE CAKE WITH VEGAN FROSTING:
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