Based on one of her grandmother's recipes, Jo is kindly sharing the info on creating her jaw-dropping Cookies & Cream Dream cake with us all.
Here's how to make it at home for yourself:
What will you need?
- 3 x 6” round cake tins
- Baking paper
- Whisk or mixer
- Cooling rack
- Cake stand or plate
- Mixing bowls
- Piping bag
- Piping nozzle
- Weighing scales
- Measuring spoons
For the sponge:
- 260g Butter (I always use Stork)
- 260g Self Raising Flour (sieved)
- 260g Caster Sugar
- 60g Cocoa Powder
- 6 Large Free Range Eggs
- 1.5 teaspoons Baking Powder
- 2 tablespoons Vanilla Essense
- Splash of milk
For the buttercream
- 1k icing sugar
- 500g butter (I always use stork)
- 1/2 pack Oreos (or similar)
- 1 tablespoon Vanilla Essence
- Mini Meringues
- 100g Dark chocolate (melted to do the drips)
How it's done:
(Preheat your oven to 170 degrees)
1. Put the butter, caster sugar, eggs, self raising flour, Vanilla Essense and baking powder in the bowl and mix for roughly two minutes until smooth.
2. Then add the cocoa powder and a splash of milk and whisk until combined.
3. Line your three tins with baking paper. Making sure to cover the base and sides.
4. Divide the mixture between the three tins and place in the oven for 20-25 mins. Your cake should be well risen and if poked with a skewer, the skewer should come out clean.
5. Leave your cakes to cool in the tins for 10 minutes before removing and cooling on your rack.
6. Meanwhile... make your buttercream by whisking your butter, Vanilla Essense and icing sugar. Your buttercream should be thick and sugary to taste - so add more icing sugar if needed.
7. Blitz your Oreos in a blender until it is fine. Add this to your buttercream mixture and whisk until evenly distributed.
8. Once your cakes have cooled, half each layer in two - resulting in 6 layers of sponge.
9. Begin by placing one layer on your cake stand, then add a thin layer (3-4mm) of buttercream. Then sandwich with another layer of cake and repeat. Your cake will be tall.
10. Smooth some of your remaining buttercream around the cake edges until smooth and refrigerate the cake for a few hours or overnight if possible.
11. Using any remaining buttercream, repeat the coating sound the edges of the cake and smooth. Your cake will now feel more solid. You can use a knife or a spatula to do this...
12. Melt your chocolate and carefully drip around the top edge of your cake. This will gradually run down the edges to form the drip effect.
13. You can then decorate using piped buttercream, macaroons, meringues and flowers.
Let us know how you got on recreating Jo's cake in the comments below.