Halloween may be my favorite time of year to bake treats. I love to combine scary and cute and serve it as something sweet to eat. And this easy cake has it all.
Discover my Halloween section for more terribly fun ideas to trick your treats.
Oreos are the stars to bring this cake to life. Carefully separate the cookies and the cream, as they tend to separate with part of the center of the cream attached to each cookie wafer. I probably messed up more cookies than I was able to separate cleanly, so consider purchasing a family pack to give yourself a better chance. And, I'm sure you can find a happy home for any mistakes. ; )
To separate, very gently turn the cookie wafers back and forth in small movements to try to keep the cream attached to one of the wafers. After successful separation, you may need to clean them. Use a toothpick to gently scrape any residual crumbs from the surface.
Eye Candy! To turn those Oreos into eyes, you can use purple candy wafers and black M & M's. Easy!! Green or orange candy wafers would also be cute.
Gently press a slice of candy into the cream with the flat side up. Add a dot of white candy coating on the underside when you tie them if you want to make them more secure. Next, melt some of the purple candy wafers to attach the M & Ms's. You will just need a small dot of melted candy coating to "glue" the two together.
Look how cute!
But that's not all! The cake itself is stuffed with Oreo cookies, and the frosting is also speckled with crumbs. Let me show you!
I broke the cookies into small pieces instead of using a food processor so that there were a lot less small crumbs that could make the cake batter too gray.
I went with 6 inch molds so the cake could be larger - with three layers - and plenty of room for all of the eyes.
It looks good!
Uh, it's even better! I mixed about 2 tablespoons of thin cookie crumbs (using a food processor here) with the buttercream for a speckled look.
Assemble Cake Layers: Apply simple syrup to the top of each cake layer. Then apply a thick layer of buttercream and sprinkle with cookie crumbs if desired. Once assembled, apply a layer of breadcrumbs or a thin layer of frosting to the outside of the cake to catch any excess cake crumbs. Refrigerate until firm, then apply the rest of your buttercream liberally to the sides and top.
Now start attaching your cookies. Use a little frosting to attach each cookie to the surface of the cake.
Eyes love it!
And if you want, add some eyes to the sides as well. Simply press the cookies directly into the cake. The only thing about adding eyes this way is that you would only want your cake to be displayed from the front.
Otherwise, you could tie all the cookies flat to the cake if you were to see it from any direction.
- WHITE CAKE
- 3 cups all-purpose flour
- 1 tablespoon of baking powder
- 3/4 teaspoon of salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 6 egg whites, room temperature
- 1 1/2 teaspoon of vanilla
- 1-1 / 2 cups whole milk, room temperature
- 16 Oreo cookies, broken into small pieces
- SIMPLE SYRUP
- 1/2 cup of sugar
- 1/2 cup water
- 32 oz icing sugar
- 1-1 / 2 cups butter, room temperature
- 2 teaspoons of vanilla
- 1-3 tablespoons of whole milk
- 2 tablespoons Oreo cookie crumbs
- Preheat the oven to 350 degrees Fahrenheit.
- Generously grease and flour three light-colored 6-inch aluminum cake pans.
- Sift together the flour, baking powder and salt in a large bowl and set aside.
- Beat butter and sugar with a mixer until light and fluffy. About three minutes.
- Add the egg whites one at a time, stirring until just combined. Stir in the vanilla.
- Mix the flour mixture over low heat in three additions, alternating with the milk in two additions. Scrape the sides of the bowl in between and mix until blended. Be careful not to over mix. Gently fold in the broken Oreo cookie pieces.
- Pour batter evenly into three cake pans and bake for about 35 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the molds for 10 minutes. Remove and let cool on a wire rack.
- If the cakes are slightly domed, gently press them while they are still hot for flatter layers instead of cutting off the domed tops. (You don't want to sacrifice removing one of the oreos)
- Use a toothpick to punch holes in the top of the diapers and a pastry brush to apply simple syrup.
- To make a simple syrup, heat the sugar and water in a small saucepan over medium heat. Stir until the sugar granules dissolve completely. Cool and it's ready to be applied to the layers of your cake.
- Cover with plastic wrap and make the icing. Another tip I do is put the cake pans back on the diapers if I don't leave them long before decorating them.
- For the frosting, beat the butter for 3-4 minutes until whipped and creamy. Add icing sugar 1 cup at a time, stirring over low heat to start and increasing until incorporated. Add the vanilla extract and milk, 1 tbsp at a time, until you get the desired consistency. Add Oreo crumbs and toss until just combined.
- Frost the top of a layer of cake. Place the second layer on top and freeze - then the third. Add a few more cookie crumbs between each layer if desired. Spread a thin layer on the sides and top with breadcrumbs and cool the cake. When cool, frost the entire cake with the remaining buttercream.
- I used light colored aluminum baking tins.
- Break the Oreos into bite-size pieces for the cake and use a food processor for the crumbs added to the frosting.
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Hope you will enjoy and experience more of my pleasure Halloween Treats!
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