Cookies and Cream Mega Cake

USD

Bake Your Cake

4lbs Yo’s Ultimate Vanilla Cake

2 cups chopped mini oreos

3lbs Yo’s Ultimate Chocolate Cake

Oreo Crumb Crust

2 cups Oreo crumbs

⅓ cup sugar

¾ cup unsalted butter, melted

Icing the Cake

1 batch of simple syrup

2 batches of black ganache

Decorating the Cake

2 boxes of mini oreos

2 pkgs of regular oreos

3 pkgs of double stuffed oreos

Bright pink chocolate wafers

“Summer Sprinklin’” sprinkles

Item Name:	Availability:
2 x 9" round cake pans	Add to Cart -
2 x 8" round removable bottom pans
Parchment Paper	Add to Cart -
Sir Squeeze A Lot	Add to Cart - $24.99
Piping Bag and Tip #829	Add to Cart -
Bench Scraper	Add to Cart - $9.99
Parchment Paper Piping Bag	Add to Cart - $119.99

Black Chocolate Ganache

Make a batch of black chocolate ganache then let it thicken at room temperature overnight.

Vanilla Cake

Line your pans with parchment paper and preheat your oven to 350 degrees Fahrenheit. Prepare 4lbs of vanilla cake batter then fold 2 cups of chopped up mini oreos in. Divide the batter into two 9” round cake pans and bake for 55 minutes.

Oreo Crumb Crust

Toss your sugar and Oreo crumbs together in a bowl then pour melted butter in and mix. Press your crumb mixture together into 2 removable bottom 8” round pans.

Chocolate Oreo Cake

Prepare 3lbs of chocolate cake batter then divide evenly and pour over your two oreo crusts. Bake both for 45 minutes at 350 degrees Fahrenheit.

Level and Decaramelize

Remove your cakes from their pans - be careful with the oreo crust. Level the Oreo crust cakes then level and remove the caramelization from the vanilla Oreo cakes. Trim the vanilla cake to the same size as the 8” chocolate layers.

Keep It Simple!

Use Sir Squeeze A lot to soak all of your cake layers with simple syrup then let them set.

Oreo Italian Meringue Buttercream

Prepare one batch of Yo’s Italian meringue buttercream then fold ½ cup of Oreo crumbs in.

Fill &Stack

Fill and stack your cake from bottom up as follows:

Chocolate cake layer
Oreo IMBC
Double stuffed Oreos
Pipe Oreo IMBC on top of each cookie + in gaps
Vanilla oreo cake layer
Black ganache
Double stuffed Oreos
Spread black ganache onto a vanilla cake layer then stack upside down
Oreo IMBC
Double stuffed Oreos
Pipe Oreo IMBC on top of each cookie + in gaps
Chocolate layer with oreo crust - upside down so crumb side is up

Crumb Coat and Chill → Ice Ice Cakey

Crumb coat your entire cake with Oreo IMBC then chill until firm. Ice the cake once again with the Oreo IMBC and a bench scraper and chill.

Ganache

Prepare another batch of black chocolate ganache.

Ganache Drip

Pipe your chocolate ganache along the sides of the cake and allow it to drip. Fill in the top and smooth it out with an offset spatula. Place your cake in the fridge to chill.

Dipped Oreos

Melt your pink chocolate wafers then dip your oreos in halfway - remove excess. Place the cookies on a tray with parchment paper or a silicone mat then before they set, sprinkle on your sprinkles.

Time to Decorate!

This is the fun part - you can decorate your cake however you like! I piped mounds of Oreo buttercream around the top edge of the cake and placed the dipped Oreos in between with the pink half outwards. I also stacked Oreos and mini oreos on top of the cake using black ganache to stick them together then decorated the base with more cookies and sprinkles.

Black Chocolate Ganache

Vanilla Cake

Oreo Crumb Crust

Chocolate Oreo Cake

Level and Decaramelize

Keep It Simple!

Oreo Italian Meringue Buttercream

Fill &Stack

Crumb Coat and Chill → Ice Ice Cakey

Ganache

Ganache Drip

Dipped Oreos

Time to Decorate!

Congratulations!