Oreo Birthday Cake (Chocolate) 15.25oz (432g)

Product Information

But it doesn't really matter if you use a taller 6-inch pan, the cake collar helps to keep them level. In the bowl of a standing mixer, add sugar and egg whites and heat over a pan of water on medium heat until sugar is dissolved. If you don’t have black cocoa powder, you can substitute more Dutch-process or regular cocoa powder. Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake (see my tips on making a chocolate drip cake) and add an Oreo between each swirl. Divide the batter equally into 3 six inch round cake pans lined with parchment paper and greased (about 300 g in each tin).

We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. You can wait until the ganache is set (place cake in the fridge) and then decorate on top, no biggie! Not sure if my previous message posted but wondering if I can use the Oreo frosting as the filling as well or if that would be too sweet. You mention that you need to add the cookies to the filling right before assembling the cake so they don’t get soggy. However, if you use sugar syrup on the cake (about 150g caster sugar + 150ml water dissolved together and drizzled over the cold baked sponges) you can get away with putting the cake in the fridge for 2-3 hours before you travel with it so it’ll be lovely and firm that way!Wheat flour (Calcium Carbonate, Iron, Niacin, Thiamin), sugar, dextrose, concentrated whey protein ( milk), cocoa powder, raising agents E500, E450, whey powder ( milk), emulsifiers E475, E471, E481, cellulose fibre, salt, flavouring, stabiliser E415.

If you're a cookies and cream lover, then you are going to literally fall in love with this incredibly soft Oreo cake! Sugar, wheat flour (calcium carbonate, iron, niacin, thiamin), whole dried egg, raising agents: E450, E500, concentrated whey protein ( milk), modified starch, emulsifiers, E471, E475, E481, cellulose fibre, skimmed milk powder, stabiliser E414, colour E160a, whey powder( milk), salt.Could I incorporate the chocolate ganache drip in between the cake layers with the Oreo filling instead of doing the drip on the outside?

Crushed Oreo Fresh Cream Filling sandwiched between three layers of our fluffy eggless sponge, Oreos on top and a crushed Oreo finish on the sides. Starting with room-temperature butter will set you up for a smooth, creamy buttercream as opposed to a lumpy one. IMPORTANT: For this recipe I would highly recommend using gram measurements, especially for the flour for accurate results.I noticed this is nearly the same cake as the Hershey’s Perfectly Chocolate Chocolate Cake recipe, but with a lot more liquid and no baking soda, only baking powder. Divide batter between three cakes pans and bake at 300 degrees for about 30-33 minutes, or until a toothpick comes out with a few crumbs.