How to Make a Cookies & Cream Cake: Howdini Cakes
Think four layers of cookies and cream sounds delicious? This is the cake for you! Howdini will show you how make this festive Cookies & Cream Four Layer Cake.
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Oreo Cookie Pound Cake | Traditional Oreos | Cookies & Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this delicious Traditional Oreo Cookie Pound Cake!!! Watch & Enjoy!????
#PoundCakeQueen???? #TraditionalOreoCookies #SwansDown #I'mAGlazeGirl????
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*****Here is the link to the mixer I'm using:
*****Here is the link to the Nordic Ware Cake Pan I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour 15 mins. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
3 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature)
8 oz. Milk (Room Temperature)
1 4.2 oz Box Oreo Cookies n' Cream Pudding
15-20 Oreo Cookies (Crushed) (Or about 2 Cups)
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
1 Tsp. Creme Bouquet
***Glaze
Powdered Sugar
Oreo Cookies
Milk
Vanilla Extract
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P.O. Box 11261
Winston-Salem, NC 27116
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EMAIL ADDRESS: beautifultoocreations@gmail.com
Decorating Cookies & Cream Cake - Step by Step
This video shows you how to fill, crumbcoat, cover, drip and decorate a Cookies & Cream Cake.
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Credits:
Music: Grab Her / Disclosure
The Ultimate Cookies & Cream Chocolate Cake | Cupcake Jemma Channel
A Crumbs and Doilies OG (Original Gangster if ya didn't know). We can't believe we've not yet shown you guys this recipe yet, so here it is in all its glory, the Cookies and Cream cake. We use Black Cocoa in our sponges to give that intense Oreo-type flavour, but you can use regular Cocoa if that's all you can get your hands on. The sponges are filled with our famous fluffy Vanilla Buttercream along with pools of Dark Chocolate Ganache and Broken Oreo Cookies for that essential CRUNCH. This Cookies and Cream cake is simply delicious. It's moist, soft, and not too sweet! Plus its really easy to make!
Keep tagging your Instagram photos using #cupcakejemma so that Sally, Dane, Jemma and the gang can see and share them!
See below for a variety of size options!
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This recipe is for a 7 cake using 8 tins. If you would like a smaller cake, or just 2 layers, you can divide everything by 2 OR see below for a 6 recipe!
For the Chocolate Sponge - this makes 4 x 8 Tins
Preheat Oven to 175C (fan assist)
450ml Cold Coffee
390ml Vegetable Oil (or Sunflower)
450g Buttermilk (See below for a recipe to make your own)
6 Eggs
650g Plain Flour
690g Caster Sugar
60g Cocoa Powder
60g Black Cocoa Powder
2 tsp Bicarbonate of Soda
1 tsp Salt
For the Vanilla Buttercream
750g SOFT Unsalted Butter
1300g Icing Sugar
1/2 tsp Vanilla Extract
Pinch of Salt
6-9tbsp Whole Milk
For the Ganache Filling
100g Double Cream
100g Dark Chocolate
For the Ganache Drip
50g Double Cream
50g Dark Chocolate
EXTRAS
Oreos! Approx 1 pack!
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For the Chocolate Sponge - this makes 4 x 6 Tins
Preheat Oven to 175C (fan assist)
335ml Cold Coffee
290ml Vegetable Oil (or Sunflower)
335g Buttermilk (See below for a recipe to make your own)
4.5 Eggs
485g Plain Flour
515g Caster Sugar
45g Cocoa Powder
45g Black Cocoa Powder
1.5 tsp Bicarbonate of Soda
0.75 tsp Salt
For the Vanilla Buttercream
560g SOFT Unsalted Butter
975g Icing Sugar
1/4tsp Vanilla Extract
Pinch of Salt
4-8tbsp Whole Milk
For the Ganache Filling
75g Double Cream
75g Dark Chocolate
For the Ganache Drip
40g Double Cream
40g Dark Chocolate
EXTRAS
Oreos! Approx 1 pack!
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How to Crumb coat your cake:
How to Top-coat your cake:
How to make Buttermilk:
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How To... The Best Cookies & Cream Cake
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Chocolate Pudding Cake:
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Ingredients:
FOR THE CAKE:
1 ¾ cups all-purpose flour (I usually grab Whole Foods 365 Organic Flour because it has no additives. The only ingredients should be flour.)
1 ¾ cups white sugar
1 cup unsweetened cocoa powder
1 teaspoon sea salt
2 teaspoons baking soda
1 teaspoon baking powder (I always use aluminum-free baking powder)
½ cup sunflower oil
1 cup buttermilk
2 eggs
1 teaspoon pure vanilla extract
1 cup water
FOR THE FROSTING:
2 sticks (1 cup) Unsalted Butter, softened
2 teaspoons Pure Vanilla Extract
7 tablespoons Heavy Cream
6 cups (24 oz) Powdered Sugar
15 Chocolate Sandwich Cookies + a few extra for decorating the top of the cake (I always use Newman O’s, as they’re preservative-free and additive-free. And they taste yummy.)
Instructions:
FOR THE CAKE:
Preheat oven to 350º F (176ºC).
Thoroughly grease and lightly dust (1 tablespoon of flour mixed with 1 tablespoon of cocoa powder) two 9-inch round cake pans and tap out excess.
In a medium bowl, combine flour, sugar, cocoa powder, salt, baking soda, and baking powder.
In a large bowl, use an electric mixer to beat oil, buttermilk, eggs, and vanilla.
Add the dry ingredients from the medium bowl, combine and mix on low speed. Don’t overmix.
Add water and mix again to combine it all together. Don’t overmix. Don’t worry, the batter will be thin.
Pour the batter into the pans and bake for 25 minutes or just until a toothpick/fork poked into the center comes out clean.
Cool for 10 minutes before removing cakes from the pans. Run a knife along edges of cake pans to release cakes.
FOR THE FROSTING:
In a medium bowl, combine butter, vanilla extract, heavy cream, and powdered sugar. Once starting to come together, you can use an electric mixer to mix well.
Place 15 cookies into a large sealed, plastic bag. Wrap the bag in a hand towel and use a mallet to crush the cookies.
Add crushed cookies into frosting and mix in using spatula.
Frost the first cake layer with approximately half of the frosting. Add the top cake layer and finish frosting the cake all over. Top with some more crumbled cookies in whatever shape or non-shape you like, serve, and enjoy! :)
Music:
“Sophomore Makeout” and “Sunday Plans” by Silent Partner