Cookies and Cream Elegant Stacked Oreo Cake

Mr Sweet just had his Birthday and seeings as he likes Oreo's I came up with this kinda elegant Oreo stack cake instead of making an elaborately decorated cake he wouldn't enjoy.

 I have seen those pictures around where you just stack up a few boxes of Oreo cookies and I guess he would have been happy.

But I don't think it would have made me totally happy so this cake is the perfect balance of cake and cookies.

I did do a stack of Oreo's up on top as shown in the pictures but as it turned out Mr Sweet preferred the cake without the extra cookie stack, so I ended up taking them off.

I think it's because he wanted all those extra cookies to eat himself later ;)

I often get asked how the tall cakes slice up and this one cuts quite well. I served each of those tall slices up into 3 pieces (so 1 Oreo each) and there was no falling apart.

You could definitely make this cake into a double or triple tiered cake and it would make a fun and quirky wedding cake. The chocolate cake I have used in quite a sturdy cake, of course you would need to dowel it properly.

Cookies and Cream Elegant Stacked Oreo cake (serves 24 to 33 depending on how you cut the cake)
I find that the Oreo cookies become a little soft if you stick them on the cake too soon. You can make the chocolate cake 3 days before, fill and frost 2 days before serving and then stick the cookies on as soon before serving/displaying as possible.

Ingredients
2 X 15cm (6") chocolate cakes cut horizontally in half (recipe below)
1 batch cookies and cream Italian Meringue Butter cream (recipe below)
plus reserved 1/2 cup plain butter cream
5 boxes X 150g Oreo cookies approx 70 cookies (US 2 boxes) - use some of these to make cookies and cream butter cream.

Spoon around 3/4 cup butter cream onto the top of one chocolate cake layer and smooth with spatula. Pop a second layer on top of the smoothed butter cream making sure the cakes line up and then top with another 3/4 cup butter cream once again smoothing flat with a spatula.

Place cake in fridge to chill for around 10 minutes.

Remove cake from fridge add a third layer of cake and then another 3/4 cup butter cream and smooth flat with spatula.

Add the final layer of cake making sure the cakes are even and aligned and then give the cake a crumb coat of butter cream (a thin rough coat off butter cream).

Chill cake for another 10 to 30 minutes (depending on the weather) until cake is firm. Cover cake with remaining butter cream making sides and top as even as possible. Chill for 15 to 30 minutes until butter cream is firm and then use a tall cake scraper to make the edges an top of cake as even as possible.

When ready to serve use the reserved butter cream to stick the Oreos around the edge of the cake as per picture. I used 33 Oreos in total to surround the cake (11 rows with 3 in each row).

Stack remaining Oreos on top of cake as per picture. If you will be moving the cake you can stick them on with extra butter cream.

Cookies and Cream Italian Meringue Butter cream
Make sure your bowl and mixer are clean to whip egg whites. I use a stand mixer with a pouring shield to make this butter cream, the sugar syrup is very hot, make sure you take appropriate safety precautions when pouring the hot sugar syrup mixture. Not suitable for young children to make.

300g white sugar (12oz)
75g (2 3/4oz) water
5 egg whites
450g (1 pound - 4 sticks) unsalted butter cut into smallish cubes
1 tsp vanilla extract
Around 8 - 10 Oreo cookies (from the 5 boxes required above)

Place sugar and water into saucepan over high heat and bring to boil. Conintue to  heat until the sugar syrup mixture reaches 115 C (240F). Brush down the the sides of saucepan with a wet pastry brush as required to stop sugar crystals from forming.

Place the egg whites in the bowl of your mixer (make sure the bowl is quite large). When the sugar syrup reaches 110C (210F) start to whip the egg whites at high speed.

Once the sugar syrup reaches 115C (240 F) carefully pour the syrup into the whipped egg whites whilst the mixer is still beating on high.

Continue to beat until the egg and sugar mixture cooled to room temperature (or the bowl feels cool to touch) and then start to add a few cubes of butter at a time. Add the vanilla.

The mixture will probably become quite liquid, but continue to beat until it thickens and all the butter is evenly distributed. May take around 10 minutes.

Place the Oreos in a plastic or ziplock bag and crush using a rolling pin or mallet until the Oreos are broken down into crumbs. I like mine a bit chunky in bits.

Reserve 1/2 cup of butter cream for cake assembly.

Using a spatula gently fold the broken Oreo cookies through the remaining butter cream. Use immediately.

Chocolate Cake

220g (7 3/4oz) unsalted butter
220g (7 3/4oz) dark chocolate
2 Tbsp (US 2 Tbsp + 2 tsp) instant coffee granules
135g (4 3/4oz) hot water
125 g (4 3/8 oz) plain flour (all purpose flour)
125 g (4 3/8 oz)self raising flour
50 g (1 3/4 oz) cocoa
1/2 tsp baking powder
480 g (1 lb 7/8 oz) caster sugar (superfine sugar)
4 large eggs
1 tsp vanilla extract
115g (4oz) light olive oil
100 g (3 1/2oz) plain greek yogurt (I used Chobani)

Grease and flour 2 x 6 inch (15cm) baking tins and line the bottom with parchment (baking) paper.

Preheat oven to 160 C (320 F)

In a large bowl sift together both flours, cocoa, baking powder and sugar.

Place chocolate and butter in a microwave safe bowl and heat at medium heat (50%) for 2 minutes. Stir and then heat for a further 2 minutes at medium heat. All the chocolate should be melted, if not continue to heat in microwave.

Combine hot water and granulated coffee and mix until dissolved.

Add the eggs, chocolate mixture, vanilla, oil, coffee mixture and yogurt to the dry ingredients and using a whisk mix until just combined.

Divide mixture evenly between the 2 tins and bake for around 1 hour 10 minutes checking with a skewer after 1 hour.

Cool for 10 minutes and then turn out of tin to cool on rack.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

How to make Pretty Shabby Chic Cookies

Mothers day is just about here and I thought I would share how to make these lovely sweet shabby chic inspired cookies.

I designed these cookies a while back for my lovely friend Jo's birthday high tea celebrations.

I truly love them and they are so pretty that you can use them for so many occasions. Plus of course you can change the colours (like I have in the photo's from pink to light blue) to suit any party scheme.

If you don't like fondant (or marshmallow fondant) of course you can always do a royal icing base instead of the embossed fondant and then just pop the frilled oval and flower decoration on top.

Pretty GreenGate tins from Mollegaarden Denmark

Not Too Shabby Cookies
Don't worry too much if you don't have the exact flower cutters, for example you could use a small blossom cutter in place of the small daphne cutter in a pinch.

Free video tutorial link:

Fancy square plaque cookie cutter (see link at end of post for example)
Fancy square plaque cookies (CLICK HERE FOR COOKIE RECIPE)
Patchwork quilting embosser (see link at end of post for example)
Cornflower/ cornstarch
Brush and water
small rolling pin
fondant (pink, blue, white)
Dark pink sugar flowers (Click here for tutorial)
Frilled oval cutter
Daphne plunger cutter (see link at end of post for example)
Flower/leaf shaping tool
Royal icing - White in piping bag with plain round tip (#2)
Royal icing - Bright green (I used Americolor Electric Green) in piping bag with leaf tip (#65)
** Remember that fondant dries out quickly so cover in plastic wrap while not in use and knead before rolling out.

Dust the workbench with cornflower/cornstarch and roll out the pink fondant. Press the fancy square plaque cutter into the fondant to cut out the shape.

Brush the cookie lightly with water and place the fondant on top of the cookie, press gently into place using the rolling pin.

Take the embosser and place it on top of the cookie, ensuring that it is evenly aligned with the top.Press down firmly with even pressure all around the cookie surface, lift the embosser off. If the fondant lifts, press it lightly back down in place.

Roll out the white fondant and use the frilled oval to press out a shape.

Lightly brush water in the middle of the cookie and place the oval in the middle of the cookie.

Use the sharp edge of the leaf shaping tool to pop a hole in each curve around the edge of the oval shape (see picture).

Roll out the blue fondant, cut out three small daphne flower shapes using the plunger. Use the leaf tool on each of the petals to press a 'vein' indent in the middle.

Secure the dark pink flower and the three blue daphne flowers in place with a dot of royal icing.

Pipe a center dot of royal icing in each of the blue daphne flowers. Then pipe a white dot of royal icing at each intersection of the quilting embossed design on the pink fondant (that is the corners where the lines meet).

Pipe a few leaves around the flowers using the green royal icing with the #65 leaf tip by placing the tip on the cookie where you would like the leaf to start at a 45degree angle, apply light pressure to the piping bag and pull the tip away from the surface moving slightly up and down parallel to the cookie. Release the pressure on the bag while continuing to pull the tip away to form a pointed edge.

Allow the decorations to set.

Decorated cookies can be made up to a week ahead stored in an airtight container.



Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission. 

Cheesy Bacon Baked Egg recipe

Growing up baked eggs was one of my favorite breakfasts. It seemed so deliciously fancy so you can image my surprise when my mother showed me how to make it and I realised how very simple it is to make.

Fast forward many years and this became my signature dish for family brunch get togethers and once again this little dish tricked everyone into believing it was way complex than it really is.

It is the perfect bring along breakfast dish as you can easily prepare the cheese and bacon ahead of time, pop a carton of eggs, cream, ramkins and the prepared bacon/cheese mixture into a bag then quickly assemble and bake on site.

This dish is also fabulous to find any hotspots in your oven with the eggs clearly showing any areas that are cooking faster than the others. If this happens you may need to turn the tray around half way through cooking.

Maxwell Williams White Ramkin

I normally serve my baked eggs in plain white ramkins which hold around 150ml (4oz) approx 2/3cup like the ones pictures above.

Baked Eggs serves 4
Recipe can be halved, doubled or quadrupled. The cooking time may change depending on type of ramkin used. Ramkins should hold approx 2/3 cup.

4 eggs
8 rashers short cut bacon (or 6 regular bacon rashers)
3/4 cup grated cheese
4 teaspoons cream
olive oil spray

Preheat oven to 180C (350 F ).


Spray a light coat of olive oil into 4 ramkins.

Chop the bacon into 1cm (1/3") squares. If using regular bacon make sure you remove the skin.

Combine shopped bacon with grated cheese in a large bowl and mix together.

Divide bacon cheese mixture evenly between the 4 ramkins.  Make a little well in the center for the egg yolk to sit in.

Break an egg into each ramkin and then drizzle 1 tsp of cream around the edge of yolk, repeating for each ramkin.

Place on a baking tray and place in oven between 15 - 25 (approx) minutes depending on how you like your eggs done. You will be able to see the egg whites and yolks change colour and become more opaque as they cook.

Remove from oven and serve. The ramkins will be very hot. If serving to children I recommend that you scoop the baked egg out of the ramkin and pop onto a plate prior to serving.

Linda Vandermeer is a blogger, baker, maker and author of the cookbook ' Sweets on a Stick': More than 150 kid friendly recipes for cakes, candies, cookies and pies on the go!. Published in the US the book is available at most online book stores.

Affiliate links may earn me money and contribute to supporting this blog.

Original Ideas, photography and recipes by Linda Vandermeer do not reuse without permission.