Bake 8 lbs of my Ultimate Chocolate Cake in two 12 inch pans.

Level the cakes to the same height and use a small serrated knife to round out the top edge of each cake.

Level the humps to the same height. They will be used later to make the filling.

 Drizzle the cake layers in simple syrup with Sir Squeeze A-Lot and Funnel. 

NOTE: Make sure to turn over the cake humps and drizzle both sides with simple syrup.

Lay one of the cake humps upside down and spread a layer of Italian meringue buttercream followed by a layer of oreos. Then spread another layer of Italian meringue buttercream and lay the last cake hump on top.

To ensure the filling cake is smaller in radius than the outer cookies, make an 11 ½ inch circular template. Use a serrated knife to cut the filling cake to size. Use the small serrated knife to trim the cake and round the edges.

Crumb coat and chill all of the cakes.

Ice all of the cakes.

Roll out a layer of white fondant larger than the filling cake. Drape the fondant over the cake and smooth it with a fondant smoother on top and around the cake.

NOTE: Do not trim the excess fondant just yet.

Flip the filling cake over and quickly smooth the fondant over the edges. Lay a 10 inch round pan on top of the cake and use it as a template to trim away the excess.

NOTE: This step will help avoid creating seams that show on the outside. To see how I did this step see the video here.

Place a 10" circular layer of white fondant to cover the opening on the cake. Use a sharp paring knife to cut away the excess where the 2 pieces of fondant meet.

Knead together 2 lbs of chocolate fondant and 2 lbs black fondant to create of fondant for your oreo cake.

Drape the cakes that will make the top and bottom cookies in the fondant. Smooth the fondant over the cakes and cut away the excess.

Print a large paper template of the Oreo cookie pattern. Roll out a layer of fondant. Then use various shaped cutters to cut out different pieces of fondant to match the pattern of the template.

Use straight pins to secure the paper template to the cake. Use it  as a guide to mark where the various pieces of fondant will go and glue them onto the cake with clear piping gel. 

NOTE: If  the template gets in the way, you can fold the paper gently or delineate the pattern with pins or a sharp paring knife as you go.

Make an oval shaped template and use it to cut out an oval from a flat layer of fondant.

NOTE: I previously extruded a cord of fondant to make the oval but didn’t like how raised it was from the rest of the cookie.

Lay short strips of fondant around the perimeter of the cookie. Use a toothpick as a spacer to ensure the strips are evenly distributed.

Gently flip the cake over and use a fabric tape measure and the toothpick method to glue short strips of fondant around the bottom cookie.

Hide any icing that may peek through on the bottom cake by rolling our a 12 inch round layer of fondant. Apply this layer to the middle cake and cut out a 10” circle in the middle where the next cake will lay.

Stack the filling cake and top cake with royal icing. 

NOTE:: Make sure the oreo pattern is facing the top.