Oreo Swiss Meringue Buttercream...no twist, lick and dunk required!!

Delicious, moist chocolate cake, Oreo Swiss Meringue Buttercream topped with a chocolate ganache, can anyone say......yes please!!! If there is only one thing that you could try making this summer then I say TRY THIS recipe. It's so simple and so good. The great thing is that you can frost a cake with this buttercream or cupcakes, both are good and easy. I made these mini cakes for my nephew's 14th birthday and they were a hit. My nephew has food allergies, which required many changes to the originally recipe but I'm happy to say that his cake turned out the perfectly and he loved it.    


I have made this buttercream quite a  few times now,it's so tasty. If you love Oreo cookies, if you love chocolate or if you just love sweets this one is for you :) No witty words or fancy wording needed here I will let the pictures do the talking......this cake was adapted from Bakers Royal blog site, check it out here.

  ~ Mini Chocolate Oreo Cakes ~

Deep Dark Chocolate Cake

Ingredients:

2 cups sugar

3/4 cup cocoa

1-1/2 tsp baking soda

1-3/4 cup all purpose flour

1-1/2 tsp baking powder

1 tsp salt

2 eggs

1/2 cup vegetable oil

1 cup milk

2 tsp vanilla

1 cup boiling water

Heat oven to 350 f. Grease and line with waxed paper two

 9-inch round pans or if making mini cakes grease and line 

with waxed paper 9x13 cookie sheet . Bake cakes in cookie 

sheet, cool completely then cut out 4-inch or 5- inch circles 

for mini cakes. Save the cake scraps for cake pops. You can

 bake them in mini cake pans if you have them but the

 cookie sheet technique works great. I found it very quick 

and simple to make a larger amount of mini cake rounds this 

way. When your making a dozen mini cakes each 3 layers 

high, quick and simple is the way to go :) 

Sift together sugar, flour, cocoa, baking powder, baking soda

and salt in large bowl. Add eggs, milk, oil and vanilla; beat

on medium speed for 2 min. Stir in boiling water(batter will

 be thin) Pour batter into prepared pans.

Bake 30-35 min or until wooden pick inserted comes out 

clean.... approximately 15-20 min for cookie sheets. Cool

 completely.......

OR you can just used chocolate cake mix if your short on

 time. Bake in cookie sheet and cut out rounds for mini 

cakes.

~ Oreo Buttercream Frosting ~

5 egg whites

1-1/4 cup sugar

1 cup butter, softened and

 cubed

1 tbsp vanilla

1 -1/4 crushed Oreo cookies

~ How to make Oreo Swiss Meringue Buttercream ~

Put a pot half filled with water on 

burner and bring to simmer. 

Place eggs and sugar in 

stand mixer bowl or 

stainless steel bowl, 

place bowl over 

simmering water. 

Whisk mixture constantly until to 

comes to 150 degrees F. 

Remove bowl from 

heat and place back on

 stand mixer. Beat 

mixture on medium

 until it becomes 

glossy,shiny 

and stiff peaks begin 

to form, about 8-10

 minutes.

Add butter, a few 

pieces at a time and 

beat to combine after 

each addition. 

Mixture may look 

curdled halfway 

through, but continue 

adding the butter 

and beating and the 

mixture will be smooth

 again.

Add in vanilla, crushed Oreo

cookies and beat to combine.

   ~ Chocolate Ganache ~

2/3 dark chocolate

2 tbsp heavy cream

4 tbsp powered sugar

4-5 tbsp warm water

Place chocolate and heavy cream in a bowl over simmering

 water. Let chocolate and cream sit for 2-3 minutes to melt

 without stirring. Then slowly stir mixture to combine. Add 

powdered sugar and mix to combine. Add water 1 

tablespoon at a time, mixing after each addition until pouring 

consistency is reached. Set aside and let sauce cool to 

warm.

Assembly:

Prepare cakes and cool thoroughly or bake and chill 

overnight. Make frosting and sauce.

Slice each cake into three layers or use 3 cutout mini cakes 

rounds. 

 Frost the top of each layer with frosting and then cover 

whole mini cake with frosting.


 Freeze Oreo cake/s for an

 hour, so the frosting does not melt when it comes into 

contact with the warm chocolate sauce. Remove mini Oreo 

cake/s from freezer and pour chocolate sauce on top. Pipe a

 small dollop of frosting on top and then place mini Oreo in 

center.

~ Enjoy ~

See, if a picture is worth a thousand words, you'd still be reading for a long time. But like these delightful mini cakes the message here today is short and sweet.

Oh and by the way apparently Oreo turned 100 years old this year and that's reason enough to celebrate by making these cakes and....what could possibly be better than cake, how about cake and ice cream...yay!!

Check this out....http://www.breyers.com/product/detail/113585/oreo-birthday-blast

Oreo Birthday Blast....oh my!!! 

Chocolate Cupcake with Oreo Swiss Meringue Buttercream!!

My nephew's gluten free, dairy free, egg free, Mini Oreo Chocolate Cake. Just because you or someone you know has certain food allergy doesn't mean that you can't modify a recipe to suit anyone.  Not only did it look the same but it tasted the same. I even topped it with a homemade Oreo cookie. If anyone is interested in this version and need the recipe just message me and I will post it :)  

Happy Baking and Thanks for stopping by,

Source: avintageposter.com via Katya on Pinterest

                                                                                                 Love,

Medovik

The very first birthday of the new year was my sister-in-law's birthday.  For her birthday I decided to try a new cake recipe which I have been wanting to try for so long. The cake, or maybe I should say torte, is called Medovik. It is one of the most popular cakes in Russia; it's a honey torte with layers and layers of melt in your month honey cake, each layer is slathered with a sour cream filling. There are many variations of this torte. Hope you enjoy my version!!

Medovik  (Honey Torte)

6 eggs
11/2 cup butter softened

2 cups sugar

11/4 cup liquid honey

3/4 cup sour cream

8 cups flour

11/2 tsp baking powder

2 tsp salt
2 cups chopped walnuts

Preheat oven to 350 degrees. Prepare baking sheet by lining with parchment paper. I used 2 - 12" x 18" baking sheet and split the cake batter into 3 portions .  9"x 13" baking sheet would work too, split cake batter into 4 portions.  This is a quite a large cake recipe it can easily be cut in half for a smaller cake.

In a large bowl whisk flour (I use cake and pastry flour but all-purpose is fine), baking powder and salt. Set aside. In a mixing bowl combine eggs, softened butter, sugar and honey. Beat mixture until light and creamy.

Beat in sour cream.

Then add flour mixture all at once. Mix on low until flour mixture is blended and then on med-high for 2 minutes. The cake mixture will be light and fluffy, add chopped nuts and mix thoroughly.

Bake for 18 minutes or until golden brown. Flip onto wire rack, remove parchment paper and cool completely. Once cooled cut cakes to the size you prefer. I cut each cake in half to fit my serving platter and trimmed edged that were dry and uneven. Save the trimmed piece, place them into a Ziploc bag and crush with rolling pin. The crumbs will be use to decorate the top and sides of cake.   

For Cream:

4 cups milk

Pour 4 cups milk into a pot. Use a pot that is less likely to burn, mixture can burn on bottom easily. Start warming milk on medium. While the milk is warming, prepare cream mixture.

Combine:

4 egg yolks

5 tbsp flour

1 1/2 cup sugar

pinch of salt

Mix well, until mixture is light yellow. Add 1 cup cold milk, mix well. Avoid lumps. Slowly pour cream mixture into warming milk, using a whisk to stir the cream in.

 Bring mixture to boil, stirring the whole time. Gently boil for 2-3 minute  until mixture thickens.

Remove from heat. Cool completely, add 1 tsp. vanilla. Beat 1 cup softened unsalted butter in mixer until light and fluffy, add 1 cup cold sour cream and cooled custard mixture. Beat mixture till creamy, fluffy and combined. Cool in refrigerate for 1/2 hour. 

 After cream has chilled, spread cream between each layer, leaving enough to cover sides and top of cake. Sprinkle top and sides of cake with reserved cake crumbs. Let the cake set for up to 12 hours or overnight to allow the cream to absorb into the cake. Once the cake has absorb the cream the honey cake layers will be soft and melt in your mouth one bite at a time:) 

I decorated the cake with tuile cookies that I shaped into roses, hot out of the oven.

This is definitely on my make again and again list!!!

Layer after layer of sweet honey cake with sour cream filling, oh my!