Cookie Dough Oreo Cake with Browned Butter Buttercream {Recipe}

 

Have y'all tried the new Oreo flavors?  About a week ago Oreo released two new flavors: Cookie Dough and Marshmallow Crispy. I was on a computer in my college library when I saw an article that these two new flavors were coming out. I was so excited and looked around to see if anyone else was seeing what I was seeing. They weren't. I was halfway hoping that somebody would catch my eye as I was looking around so that I could tell them about the new flavors. They didn't. It's probably better that way, though, because they might have realized thought that I was crazy.

I have yet to try the Marshmallow Crispy kind, but the Cookie Dough ones are really good! They don't taste exactly like cookie dough, but they are still tasty. They have sort of a caramel-y flavor which is why I thought they would go really well in a cake with a browned butter frosting. And did they ever!

Cookie Dough Oreo Cake with Browned Butter Buttercream

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Source: Once Upon a Tier original. 

Yields 12-14 servings

Ingredients:

Cookie Dough Oreo Cake:

1 box vanilla cake mix

1 small box vanilla pudding mix

3/4 cup canola oil

3/4 cup milk

4 large eggs

1 1/2 cups crushed Cookie Dough Oreo cookies 

Browned Butter Buttercream:  

3 sticks salted butter

1 1/2 pounds powdered sugar

1 teaspoon vanilla

5-6 tablespoons milk

Directions:

For the cake:

1. Preheat oven to 350 degrees F. Spray two 9-inch cake pans with floured baking spray. 

2. With an electric mixer, mix the cake mix, pudding mix, oil, milk, and eggs on low speed until combined, about 30 seconds. Increase the speed to medium and beat for 2 minutes. Fold in the crushed Oreo cookies. Pour half of the batter into each prepared pan and bake until a toothpick inserted in the middle of the cake comes out clean, about 25 minutes. Let cool on wire racks for about 10 minutes, then flip the cakes out of the pans and let them cool completely. 

For the buttercream:

3. Place the butter into a saucepan. Melt the butter over medium heat, stirring constantly. Continue to cook and stir the butter until it starts to turn a golden brown (it will get very foamy before it starts to turn color). When the butter is golden brown and smells like toffee, remove it from the heat. Let the butter sit until cool. If you're like me, you will want to drink it at this stage. Instead, pour the butter into a container lined with plastic wrap. Place in the refrigerator until it is the consistency of softened butter (or refrigerate in until solid and then take out to soften).

4. In an electric mixer fitted with the paddle attachment, beat the softened browned butter on medium speed until fluffy. Add the powdered sugar and beat on low speed for 30 seconds. With the mixer still on, add the vanilla and milk, 1 tablespoon at a time, until the buttercream is spreading consistency.

Assembling the cake:

5. Level the cake layers and place one on a cake stand. Spread some buttercream and place second layer on top. Cover the entire cake with frosting, reserving some for the rosettes on top if desired. Crush Cookie Dough Oreo cookies in a food processor and press the crumbs onto the side of the cake. If desired, pipe 4 evenly spaced rosettes on top of the cake. Stand a Cookie Dough Oreo cookie in each rosette. Pipe 4 smaller rosettes in between the larger rosettes. Sprinkle with cookie crumbs. 

Enjoy! 

  

Browned Butter Buttercream {Recipe}

When I first started writing this post, the only thing that popped into my head to say about this buttercream was a Frozen reference (I'm not obsessed...): browned butter and buttercream are both so intense, put them together, it just makes sense! It is completely cheesy, but I had to use it because it is so true. I love buttercream and I love browned butter, so it only made sense to use browned butter for buttercream.

If you have never heard of browned butter (you are missing out), it is butter that has been cooked until it is a golden brown color and smells and tastes like nutty, toffee-y goodness. This is what it looks like in its solid form:

 Look at that beautiful layer of golden deliciousness.

Anyway, this buttercream is seriously amazing. I don't want to make buttercream with plain, boring butter anymore. After you try it, you won't either.

Browned Butter Buttercream
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Source: Once Upon a Tier original.

Ingredients:
3 sticks salted butter
1 1/2 pounds powdered sugar
5-6 tablespoons milk
1 teaspoon vanilla extract  

Directions:
1. Brown the butter. Place the butter into a saucepan. Melt the butter over medium heat, stirring constantly. Continue to cook and stir the butter until it starts to turn a golden brown (it will get very foamy before it starts to turn color). When the butter is golden brown and smells like toffee, remove it from the heat. Let the butter sit until cool. If you're like me, you will want to drink it at this stage. Instead, pour the butter into a container lined with plastic wrap. Place in the refrigerator until it is the consistency of softened butter (or refrigerate in until solid and then take out to soften).

2. Make the buttercream. In an electric mixer fitted with the paddle attachment, beat the softened browned butter on medium speed until fluffy. Add the powdered sugar and beat on low speed for 30 seconds. With the mixer still on, add the vanilla and milk, 1 tablespoon at a time, until the buttercream is the consistency you are looking for.

Enjoy!

Olaf Cake (Rachel's Birthday Cake)

Today is Rachel's birthday! I made her a cake. ;)

"Hi, everyone. I'm Olaf. And I like warm hugs!"

I remember having no idea a few months ago that a new Disney movie was coming out. Rachel was really excited for this new Disney movie that was going to be called Frozen, so she looked up a trailer for me to watch. I thought it looked good and wanted to see it, but she thought it looked really good and was chomping at the bit to see it. About a week after it came out, she and I went to see it together. We absolutely loved it! When we came out of the theater we couldn't stop talking about it and wanted to see it again. A couple weeks later, we went to see it again.

If you haven't seen Frozen yet, you really should. It's one of the best Disney movies in my opinion. I won't give anything away for those who haven't seen it yet, but it shows that true love is not always in the form you expect it to be in.

Which brings me back to the cake. ;)

I had every intention of photographing the step by step process of this cake, but...unfortunately that just didn't happen. Olaf is the first standing fondant figure I have made. I was always really intimidated by fondant figures, but it's not so bad! I used a great picture tutorial from Puckycakes.

"So cute! It's like a little baby unicorn!"

 
The trees are sugar cones that I just piped green icing onto with a star tip. Add a little powdered sugar for snow and it's a little winter scene! 

 

"Some people are worth melting for."

Happy birthday, Buddy ol' Pal! <3

Chocolate Pumpkin Cheesecake Cake {Recipe}

I decided to finally jump on the pumpkin bandwagon! The chocolate pumpkin bandwagon.

I like to hold on to Summer for as long as I can, but Fall is definitely here now. The leaves are all falling to the ground after changing their pretty colors. I guess this is my "Welcome Fall" cake.

I was at work the other day when these thoughts popped into my head: Chocolate pumpkin cheesecake cake! A chocolate cake with pumpkin cheesecake in the middle and pumpkin buttercream. With chocolate ganache!

I then got on the internet and Googled chocolate pumpkin cheesecake cakes. Nothing matched what I was looking for so I narrowed it down to just "pumpkin cheesecake cake." I found ones that were pumpkin cakes with plain cheesecake in the middle, but I wanted pumpkin cheesecake in the middle...with chocolate cake! I then thought, does chocolate and pumpkin even go together? Let me tell you: chocolate and pumpkin go together. No, they were made for each other.

I am so glad that I decided bring the Chocolate Pumpkin Cheesecake Cake to life. I really hope you will try it!

Chocolate Pumpkin Cheesecake Cake
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Source: Once Upon a Tier. Cheesecake layer adapted from Lori Lange's many cheesecake cakes at RecipeGirl.com
Yields 12-14 servings

Ingredients:
Pumpkin Cheesecake Layer:
2 8-ounce packages cream cheese, softened
1 cup granulated sugar
Pinch of salt
2 large eggs
1 cup canned pumpkin, NOT pumpkin pie filling
1/4 cup sour cream
Rounded 1/4 teaspoon cinnamon
1/16 teaspoon ground nutmeg
1/16 teaspoon ground cloves
1/2 teaspoon vanilla

Chocolate Cake Layers:
1 box Duncan Hines chocolate cake mix
1 small (3.9 oz.) box chocolate pudding mix
4 large eggs
3/4 cup canola oil
3/4 cup water or milk

Pumpkin Buttercream Frosting:
1 cup (2 sticks) butter, softened
1/2 cup pumpkin
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Pinch ground nutmeg
Pinch ground cloves
Pinch salt
1 pound powdered sugar

Chocolate Ganache:
4 ounces semi-sweet chocolate chips
1/2 cup heavy whipping cream

Directions:
For the Cheesecake Layer:
1. Preheat oven to 325 degrees F. Fill a 13x9 pan with an inch of water and place it on the lowest oven rack. Place another oven rack on the level above the pan of water. Spray a 9-inch spring-form pan with nonstick spray.

2. Using an electric mixer beat the cream cheese until it is smooth and creamy, about 2 minutes.  Add in the sugar and salt and beat for 2 more minutes, scraping down the sides of the bowl halfway through. Add the eggs, one at a time, beating after each egg until incorporated. Mix in the sour cream, pumpkin, spices, and vanilla until smooth. Pour the batter into the prepared spring-form pan. Place the pan on the rack above the 13x9 pan. Bake the cheesecake for 40-45 minutes or until the cheesecake is set and doesn’t jiggle. Let the cheesecake cool on a wire rack. After it has completely cooled, put the pan in the freezer until the cheesecake is frozen through. This will take at least 3 hours and may be frozen overnight.

For the Chocolate Cake Layers:
3. Preheat oven to 350 degrees F. Spray two 9-inch cake pans with floured baking spray.

4. In the bowl of an electric mixer, add all of the ingredients. With the electric mixer fitted with the paddle attachment, mix on low speed until combined, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour half of the batter into each prepared pan and bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean. Let cool on wire racks for about 10 minutes, then flip the cakes out of the pans and let them cool completely.

For the Pumpkin Buttercream:
5. With an electric mixer, mix the butter, pumpkin, and vanilla until smooth. Add the spices, salt, and powdered sugar and mix on low speed until smooth and combined.

For the Ganache:
6. Place the chocolate chips in a heatproof bowl; set aside.

7. In a small saucepan, bring the cream just to a boil over medium-high heat. Pour the hot cream over the chocolate. Whisk until all the chocolate is melted and the mixture is smooth. Let cool to room temperature.

Assembling the Cake:

 
1. Level the chocolate cakes by cutting off the crown. Place one of the chocolate cake layers onto a cake stand or cake board. Spread a thin layer of the pumpkin buttercream on top. 

2. Take the cheesecake out of the freezer and take off the sides of the pan. Slide a knife under the cheesecake to remove it from the pan. Place the cheesecake layer on top of the first cake layer. Spread another thin layer of buttercream on top of the cheesecake layer. 

3. Place the second cake layer on top of the cheesecake. 

4. Frost the entire cake with the pumpkin buttercream.

5. Pour the ganache onto the top of the cake. Using an offset spatula, spread the ganache towards the edge of the cake until it starts to drip down the sides.

You can leave the cake like this, or you can add the swirls like I did. To do this, fit a decorating bag with a Wilton 1M tip. Fill the bag with whatever pumpkin buttercream is leftover from frosting the cake. Pipe 8 evenly spaced swirls around the top of the cake. Place a chocolate chip upside down onto the tip of each swirl. Slice, eat, and enjoy!!

Wall-e Cake

I recently had an order at work for a Wall-e cake for a little boy who was turning five. When he and his mother came to pick up the cake, he was so excited. I was really happy when he saw the cake and his face lit up!

(I'm trying out different watermarks on my photos, so bear with me until I find one that I like.)

Wall-e is made out of fondant and the details are drawn on with Wilton food markers. To make him look rusty and dirty like he does in the movie, I brushed him with some cocoa powder. 
This cake was so fun to make. I'm really glad that Andrew liked it! 

Grandpa's Birthday Cake

Today I brought my grandpa this cake that I made for his birthday, as a one-day belated gift.

I went for a nautical themed cake because Grandpa was in the Navy when he was younger, and he has owned several boats throughout the years.
This boat was fondant, though. :)

My grandpa is the best there is. I always enjoyed going over to my grandparent's house when I was younger, and I still enjoy it very much. When I was growing up, I would love to go to their house and do one of the many puzzles they kept around for their grandchildren. I loved to play my favorite game that they had with my sisters. It was a picnic game that flung plastic ants when a timer went off. My sister and I would take the ants and arrange them in a trail throughout the house and try to convince my grandparents that they had ants invading. I don't think they ever believed us. ;) They also had a Snow White board game that came close with the picnic game in the ranks. Probably one of my favorite memories with Grandpa is when he would take a nap in his recliner and my sisters and I would pile all the toys we could find on top of him, until only his limbs were visible, trying not to wake him up. I found out years later that between the excited squeals and laughter of four girls ages 3-9 and the weight of the numerous toys, Grandpa wasn't really asleep the whole time. Unbelievable.

This is Grandpa. The wonderful man that I wouldn't be here without.

So, once again...

                                                      ...I hope it was just as great as you are. :)



Cactus Cake

Happy Cinco de Mayo/birthday to me!

What better way to celebrate a Cinco de Mayo birthday than with a cactus cake? I've always thought cactuses (cacti?) are cool. I saw these cactus cakes all over the internet, so naturally I really wanted to make one. I saved it to make for my birthday cake. :)

The flower and cactus spikes need to be made ahead of time so the royal icing can dry. I made mine several weeks ahead of time because I needed to use up some royal icing that I had left from other projects, also because I was anxious to get a start on this cake.
I didn't really know how to make a proper cactus flower out of royal icing, so I just improvised and did more of a lily type flower. Although it has its flaws, it still looked good on the cactus.

The soil is crumbled cake from what I had to cut off to level the cake. I added some broken royal icing spikes to make it look more like potting soil. For the actual cactus I used a Wilton tip 32.

So far I have had a wonderful birthday. Almost as soon as I woke up my parents and sister came down the stairs singing happy birthday. They all gave me a present that I had been wanting for quite some time (the Phantom of the Opera 25th Anniversary performance at Royal Albert Hall on DVD :D). I have had happy birthday sung to me three different times by different groups of people and numerous birthday wishes. :) I definitely feel special.

Thanks everyone for all of the birthday wishes! Happy Cinco de Mayo!