Category Archives: Tutorials

Margarita Trifle

This month for Cosmopolitan I made a Margarita Trifle!! To make this trifle even more festive, I assembled the trifle in a giant cocktail glass. I used my favorite vanilla cake layer recipe, a triple sec and tequila simple syrup, and a lime buttercream. The full video can be seen here. I will also have the full tutorial up on my Youtube channel soon! The recipes used can be found below:

Lime Cake Layers:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • zest of 1 lime
  • 1 tsp lime extract
  • lime green gel food coloring (I used Americolor Gel Food Coloring in the Electric green shade)

Lime American Buttercream Ingredients:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 1 Tbsp. heavy cream
  • zest of 2 limes
  • juice of 1/2 a lime

Tequila Triple Sec Simple Syrup

  • 2/3 cup sugar
  • 1/2 cup water
  • 2 Tbsp tequila
  • 2 Tbsp Triple Sec

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers bake and cool, prepare the simple syrup. Place the sugar and water in a heat proof pan, and heat on a medium high heat until boiling. Reduce the heat to allow the mixture to simmer until all the sugar is dissolved (2-3 minutes). Add in the tequila and triple sec, and remove from heat. Allow the mixture to cool.

Next, make the lime buttercream. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the lime zest, lime juice, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

To assemble to cake, begin by adding a sugar rim to your container. Run a lime slice around the perimeter of the container, then dip into sugar.

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Crumb the cake layers into a bowl using a fork.

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Place some cake bits at the base of the container, and gently press down into a flat layer using your palms.

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Drizzle the simple syrup over the cake pieces. Pipe on an even layer of buttercream, and repeat until container is full.

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Top with green sprinkles, a straw and a lime! Then it’s time to dive in. Happy hour just got a whole lot sweeter 😛 It could also be fun to make miniature version of these in individual sized containers for a party!

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Giant Ice Cream Cone Cake

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This month, Cosmopolitan asked me to make a giant ice cream cone cake. I could not have been more excited, especially since ice cream is actually my favorite dessert!! This cake ended up being quite a bit larger than planned, but you could easily half the recipe and make a smaller version of this cake. Another fun idea would be to hollow out the center of the cake, and fill it with softened ice cream. I used my favorite vanilla layer cake (bakes perfectly flat, no need to level the layers!), and a strawberry and chocolate peanut butter buttercream to decorate. I also topped the cake with some chocolate ganache, and sprinkles. The recipes I used can be found below:

Vanilla Cake layers:

  • 4 3/4 cups flour
  • 4 1/2 cups granulated sugar
  • 3 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 1/2 cups unsalted butter (3 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 1/2 cup egg whites (about 11 large egg whites – I use carton egg whites to avoid wasting yolks)
  • 2 1/4 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • pink gel food coloring

Frosting Recipe:

  • 8 sticks (4 cups) unsalted butter, room temperature
  • 16 cups powdered sugar
  • 1 tsp salt
  • 1/4 cup heavy cream
  • 3 tsp vanilla
  • 1 cup peanut butter
  • 1/2 cup cocoa powder
  • 1/2 cup strawberry puree reduction
  • pink gel food coloring

Additional Decorations:

  • chocolate ganache
  • sprinkles
  • a cherry

Instructions:

Preheat oven to 350°F. Grease and line three 8” round pans, and one 7″ round pan. Also grease and line one 8″ dome pan.

Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Place 1/3 of batter into a separate bowl, and color a light shade of pink with gel food coloring. Pour pink batter into dome shaped pan. Divide remaining, uncolored batter evenly between the prepared round cake pans. Bake round pans for 35 minutes, or until a skewer comes out clean. Bake the domed pan for 1 hour and 30 minutes, or until a skewer comes out clean.

Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the layers bake and cool, prepare the buttercream.

Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Place 1/3 of the frosting into a separate bowl. Mix in the strawberry puree, and a drop of pink gel food coloring. Set aside. Mix peanut butter and cocoa powder into remaining frosting, to create a light brown shade of frosting.

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

To assemble the cake, stack and frost the round cake layers with the chocolate peanut butter buttercream. Placing the 7 inch cake layer on top. Using a serrated knife, trim at angle from the top of the cake down to the base, to taper the sides.x

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Once trimmed, apply a thin crumb coat and chill the cake for the fridge or freezer until firm. Apply a second layer of the chocolate peanut butter frosting, and smooth with a bench scraper. Clean bench scraper, and warm blade with dipping it in extremely warm water. Use the warmed edge to score the frosting with diagonal lines, 1 cm apart, in the pattern of a cone.

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Chill cake in fridge until firm, then flip the cake over using an additional cake round. Cover and smooth the new top of the cake with buttercream.

Trim the browned edges from the pink cake dome, then apply a crumb coat with the strawberry buttercream.

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Chill, then apply a second, thicker layer of frosting. Smooth with a piece of acetate sheet or a flexible bowl scraper. Chill again, until frosting is firm. Once the frosting is fully chilled, spread some chocolate ganache on top of the dome, add sprinkles, and top with a cherry.

Once both cake layers are chilled, gently place the pink dome on top of the cone.

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Place additional pink frosting into a piping bag, and pipe a boarder around the the based on the pink dome.

MVI_8445_Moment(3) And that’s it! This cake is very large, and can feed 25-30 people. It would be perfect for a summertime party, or a large birthday party 🙂

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Easy Pineapple Cake

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For this week’s live stream with the Food Network, I wanted to make something summery! I’ve recently started a food-themed cake series on my YouTube channel, so I thought a pineapple cake would be perfect! The design is inspired by Lyndsay (Coco Cake Land). The recipe used can be seen below:

Vanilla Cake Ingredients:

  • 3 1/4 cup flour
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • yellow gel food coloring

Pineapple Frosting:

  • 8 sticks (4 cups) unsalted butter, room temperature
  • 16 cups powdered sugar
  • 1 tsp salt
  • 1/3 cup heavy cream
  • 2 tsp vanilla
  • 1/3 cup pineapple reduction (pineapple puree, strained and reduced over medium heat to half of volume)
  • yellow gel food coloring

Additional items:

  • green fondant
  • black fondant
  • white fondant
  • tooth picks
  • Wilton 4b decorating tip
  • piping bags

Instructions:

Preheat oven to 350°F. Grease and line four 7” round pans, and one 6″ cake pan.

Begin by making the cake batter. Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla, yellow gel food coloring, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers bake and cool, make the fondant details for the cake decoration. For the eyes and face for the pineapple, use the white and black fondant. Mix tylose powder into the green fondant (speeds up the drying process). Roll the green fondant to 1/4 inch thickness, and cut into the shape of pineapple leaves. Make 4-5 tall leaves, 8-10 medium sized leaves, and 12-15 smaller leaves. Insert toothpicks in the base of the leaves, and place on parchment paper to firm up.

Next, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the pineapple reduction, vanilla, and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time). Color 2/3 of the frosting yellow with gel food coloring.

For the cake assembly, stack and frost cake layers with the pineapple buttercream. Stack the 7 inch cake layers, then top the cake with the 6 inch cake layer. Apply a thin crumb coat, rounding out the top of top of the cake with frosting. Chill cake in the freezer for 5 minutes. Once the crumb coat is firm to the touch, apply a thick, second layer of frosting with the yellow buttercream. Smooth with a bench scraper.

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Using a bit of frosting, secure the fondant eyes and smile onto the cake. Place the remaining yellow frosting into a piping bag with a Wilton 4b tip, and pipe frosting points onto all around the cake.

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Add some extra frosting to the top of the cake, and insert the hardened leaves onto the top of the cake. Begin with the largest leaves at the very top of the cake, then make a circle with the medium sized leaves around them.

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Using the smallest leaves, circle the larger leaves. And just like that, the pineapple cake is complete!

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How to Make A Purple Geode Cake

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I finally hoped on the geode cake band wagon this weekend, and found that it is WAY easier to make a geode cake than I thought! All you need is a frosted cake, some white/clear rock candy, gel food coloring, and a little vodka!

I was inspired by an amazing geode wedding cake made by Intricate Icings Cake Design, and also added a gold boarder with edible gold paint. I modified the design to make it a bit more approachable for all of us home bakers!

I used my favorite vanilla layer cake recipe (bakes perfectly flat), which I colored purple with gel food coloring. I baked 4, 8-inch round cake layers, and frosted the layers with american buttercream (I used 1.5 batches). Once stacked, I applied a thin crumb coat around the cake, and trimmed a triangle from one side of the cake.

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I then covered the exposed area with frosting, and let the cake chill in the freezer for about 5 minutes, until the crumb coat is firm to the touch. Apply a second layer of frosting, and smooth using a bench scrapper. Gently press crushed rock candy into the cut area of the cake. I started with the larger chunks of candy, then filled in with smaller bits of candy.

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Mix together a few drops of vodka and large squeeze of purple gel food coloring. Using a sterile paint brush, gently dab the mixture into the center of the candy area.

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Rinse off and dry your paint brush, and add some additional vodka into the gel food coloring to dilute the mixture. Brush around the dark purple center, gradually spreading the lighter purple liquid out towards the edge of the candy covered area. Leave the rock candy around the edge uncolored. I also painted the edge of the candy area with a boarder of edible gold paint.

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And that’s it! It’s that easy!!! If would also be fun to use a grey buttercream (or even an oreo buttercream), to make the cake look more like a rock.

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Lisa Frank Inspired Rainbow Glaze Cake

I’ve made a few different mirror glaze cakes, but this one is definitely the most colorful! It’s inspired by the colorful designs of Lisa Frank, a brand that all us millennials hold near and dear to our hearts!!  Although the traditional mirror glaze recipe involves more ingredients and additional equipment, this easy, 5 ingredient recipe makes the technique way more approachable. I tweaked the recipe to include a bit more white chocolate, to make more vibrant rainbow colors. A full tutorial showing how to make a mirror glaze cake is also up on my YouTube channel.

I work primarily work with buttercream cakes, and have found that you can pour mirror glaze over a classic buttercream cake, as long as it is fully frozen, and the frosting is extremely smooth.

The recipe I used can be found below, and I’ve also made a tutorial on my YouTube channel!

White Chocolate Glaze:

  • 1.5 cups sugar
  • 3/4 cup water
  • 2/3 cup sweetened condensed milk
  • 2 cups miniature white chocolate chips
  • 2 Tbsp. unflavored gelatin (bloomed in 1/4 cup of additional water)
  • gel food coloring (blue, green, yellow, orange, pink, and red)

Equipment:

  • medium sized pot
  • sieve
  • thermometer

Instructions:

Mix the gelatin in a bowl with 1/4 cup of water, and set aside to let it bloom while you begin the glaze. Over a medium heat, stir together the sugar, cup of water, and sweetened condensed milk. Stir occasionally, until the mixture begins to bubble. At this point, pour in the gelatin, and stir until fully dissolved. Then turn off the heat, and gently pour in the white chocolate chips. Stir slowly, until all the white chocolate has melted. Pour through a sieve into a large bowl, then divide the glaze evenly between six bowls. Color the other bowls pink, purple, blue, green, yellow, and orange. I replaced the color red with pink, to match the Lisa Frank color scheme. Continue to stir the glazes occasionally to stop a skin from forming, until the glaze has reached 85 degrees, or is about room temperature.

I made my cake out of my favorite vanilla layer cake recipe and my vanilla buttercream. I trimmed my cake into the shape of a heart, and made my frosting as smooth as possible. It is important that the cake is made on a cake round the exact same size as the frosted cake, so that the glaze can run off seamlessly. I trimmed a cake round into the shape of a heart, and frosted the cake to the edge of the cardboard base.

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Freeze the cake for a few hours (must be fully frozen for the glaze to stick to the cake), and place on a circular object, on top of a large baking sheet. I placed a 4-inch cake pan underneath my cake, then slowly pour the colored glaze in stripes onto the cake.

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Drizzle thin lines of the excess glaze over the top of the cake, to give it a psychedelic look.

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Let it continue to drip for about 10 minutes, then scrape away the excess drips around the base of the cake and placed it in the fridge.

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See? So easy!!!

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Oreo Black Forest Cake

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I partnered with Oreo to create this Oreo Black Forest Cake! It’s my flavor creation idea for their latest flavor contest. I made it with my favorite chocolate layer cake recipe, my classic vanilla american buttercream, sweet dark cherries, and crushed Oreos. I replaced the traditional Kirsch with simple syrup, to keep this an alcohol-free recipe. The full recipes can be found below:

Chocolate Cake Ingredients:

  • 2 1/2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 tsp instant espresso, dissolved in 1 Tbsp hot water
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil

American Buttercream Ingredients:

  • 4 sticks (2 cups) unsalted butter, room temperature
  • 8 cups powdered sugar
  • 1/2 tsp salt
  • 2 Tbsp. heavy cream
  • 3 tsp vanilla

American Buttercream Ingredients:

  • 20 oz. frozen dark cherries
  • 1/2 cup simple syrup
  • 1 bag fresh cherries
  • 2 cups of crushed Oreos

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

Mix together all dry ingredients (flour, cocoa, baking powder, sugar, and salt) in a stand mixer on low (with a paddle), until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla, espresso, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds.

Divide evenly between the prepared cake pans. Bake for 35-40 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

To accelerate the cooling process, I like to pop my cake layers in the freezer once I’ve removed them from the cake pans.

While the cake layers bake and cool, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Soak 20 oz. of dark cherries in 1/2 cup of simple syrup for about 30 minutes. I used frozen cherries from Whole Foods for the filling, and fresh cherries for the garnish!

Once the cake layers are fully cooled, assemble the cake. Stack and frost layers with buttercream, adding 1/3 of the cherry mixture on top of each layer of frosting. Sprinkle with 1/3 cup of crushed Oreos, and repeat with remaining cake layers.

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Apply a thin crumb coat, being sure to trap in all cherry juice and Oreo bits. Chill cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here. Gently press crushed Oreos onto the sides of the cake.

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Line top of cake with Oreos, and pipe a large swirl of buttercream on top of each Oreo. Top each swirl with a fresh cherry.

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Oreo Red Velvet Cake

A few weeks ago, I made a a very special cake for a good friend’s birthday!! I tried to incorporate all of there favorite things, which included red velvet cake, funfetti sprinkles, and tons of Oreos!! The recipes used can be found below, and a full tutorial of this cake can be seen here.

Red Velvet Oreo Cake:

  • 2 1/2 cup flour
  • 3/4 cup of unsweetened cacao
  • 3 cups granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter (2 sticks), room temperature
  • 3 tsp. vanilla extract
  • 1 cup egg whites (about 7 large egg whites)
  • 1 1/2 cups buttermilk, room temperature
  • 1/8 cup vegetable oil
  • red gel food coloring
  • 1 1/2 cups crushed Oreos

Vanilla Frosting:

  • 6 sticks (3 cups) unsalted butter, room temperature
  • 12 cups powdered sugar
  • 1/2 tsp salt
  • 3 Tbsp. heavy cream
  • 3 tsp vanilla

Chocolate Ganache Drips:

  • 1/2 cup heavy cream (about 4 oz.)
  • 1/2 cups chocolate chips (9 oz.)
  • plastic squirt bottle

Additional Decorations:

  • 1 cup crushed oreos
  • 1 cup rainbow sprinkles

Instructions:

Preheat oven to 350°F. Grease and line four 8” round pans.

Mix together all dry ingredients (flour, cacao, baking powder, sugar, and salt) in a stand mixer with a paddle until fully combined.

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in egg whites, and mix on low until just incorporated.  Mix in the buttermilk in two installments, on a low speed. Add in vanilla, gel food coloring, and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium high for about 30 seconds. Gently fold in crushed Oreos.

Divide evenly between prepared cake pans. Bake for 32-35 minutes, or until a skewer comes out clean. Allow to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan. Place cake layers on a rack to finish cooling.

While the cake layers bake and cool, prepare the frosting. Beat the butter on high for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

NOTE: When making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process. This will make it easier to get super smooth sides on your cake!

Once the frosting is prepare, make the chocolate ganache. Heat heavy cream in a heat-proof bowl in the microwave for 45 seconds-1 minute, until bubbling. Gently pour chocolate chips into the heavy cream, making sure they are fully covered with cream. Allow mixture to sit for 2 minutes. Stir slowly until the cream and white chocolate are combined, then heat again for 20 seconds and stir. Repeat as necessary until all the chocolate bits are fully melted and incorporated. If it seems too thin or thick, you can add a touch more chocolate chips or heavy cream! The type of cream and chocolate that you use can affect the consistency, so feel free to adjust as needed. Pour into plastic squirt bottles. I like to put my ganache into plastic squirt bottles when decorating cakes! But you can also use a spoon to drizzle it over cakes. Extra ganache can be kept in the fridge for 2 weeks.

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Once the cake layers are fully cooled, assemble the cake. Stack and frost layers with buttercream. Apply a thin crumb coat, and chill the cake in freezer for 5 minutes. Once the crumb coat is firm to the touch, apply, a second, thicker coat of frosting. Smooth with a bench scrapper. If you want to see a full tutorial for how I get smooth sides on my cakes, you can click here. Gently press crushed oreos and sprinkles onto the sides of the cake. Smooth into frosting using an acetate sheet.

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Place cake in freezer for 15 minutes. Once the cake is fully chilled, use a squirt bottle to add the ganache drips. You can learn all the tips and tricks I use to add drips to a cake here. I also added some birthday cake oreos around the base of the cake, and piped some swirls onto the top using a Wilton 1M tip.

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