One of my sister’s best friends is getting married! Emily is like a little sister to me and when I was asked to make a cake for her bridal shower, I jumped at the chance. My sister is co-maid of honour and they were busy planning a “Pretty n’ Pink” shower for the bride-to-be. After a little discussion, they decided on a cookies n’ cream flavoured cake.
Coming up with the recipe was a bit of an adventure. I decided to make a test batch of cupcakes well ahead of time, just in case it didn’t work out. But really how hard could it be. A basic white/vanilla cake batter with some crushed up Oreo cookies. Should be a piece of cake!
My first batch had to be one of the worst cupcakes I have ever made. Everything about them was flat. While the texture and density were good, there was no flavour. The flavours fought against each other, basically cancelling each other out. I was so disappointed.
For a few hours, I wrestled with what to do next. I really wanted to make a good batch; I’m a bit of a perfectionist. So I set off to the grocery store and got some more ingredients. I was determined to have a good test batch.
After some experimenting, this recipe came out on top. It’s a sweet white chocolate cake with chunks of Oreo cookie mixed in. They tasted so much better than my first batch and certainly won everyone over at the taste test that evening. It’s a great recipe to take a cake from basic to gourmet.
In the end, the cake was amazing. It tasted delicious and looked gorgeous and went perfectly with the theme. I filled each tier with a semi-sweet chocolate ganache and frosted it in a classic buttercream. The top tier was covered in marshmallow fondant. I frosted the bottom tier in two-toned, pink and white roses. A sparkly gold ribbon and bow were the final touch. It was a perfect addition to the party.
- 2 eggs
- ½ cup butter; softened
- 1 cup sugar
- 1 tsp vanilla
- 1 tsp baking powder
- 1 cup milk
- 1 cup white chocolate chips, melted
- 1 ½ cups flour
- 12 Oreo cookies, roughly chopped
- 1 cup butter, soft
- 2 ½ -3 cups icing sugar
- 1 tsp vanilla
- 1 tbsp whipping cream
- Preheat oven to 350°F and line cupcake tin with wrappers.
- Beat eggs and cream together with butter, sugar and vanilla
- Melt 1 cup of white chocolate chips. I put mine in a microwaveable bowl and microwaved on high for 30 seconds at a time, mixing well between bouts until smooth. Add to butter mixture, along with baking powder and milk.
- Carefully mix in flour. Don’t over mix or you’ll get a very dense cake.
- Gently fold in the chopped Oreos. Mixing in a mixer will give you a grey colour.
- Pour into a parchment paper-lined cake pan and bake for 30-40 minutes depending on size You’ll know it’s done when a toothpick comes out clean and the tops start to turn golden brown.
- In a stand mixer, combine butter, vanilla and milk until smooth.
- Add 1 ½ cups of icing sugar and mix until smooth.
- Switch to a whipping blade and start whipping. Whip on high for at least 5 minutes.
- Now stop the mixer and add ½ more of icing sugar. Mix on low until it’s fully incorporated, then go back to the highest speed.
- This is where it gets a little tricky. Repeat step 5 until the frosting stands on its own. This is dependant on the humidity and temperature. You’ll most likely need more icing sugar (the whole 3 cups) in warm, humid weather. If it’s cool and dry, you might only need 2 cups. I always rather it is a little thicker just in case the weather changes.