Red Velvet cake is a favorite in our house – there’s something about it that just says “special”.
So when I was whipping up a cake for my mom’s birthday, Red Velvet was a natural choice and she LOVES chocolate so I decided to “incorporate” oreos into my cake. It was fun and she loved it, so did the kids!
- 2 – 8” or 9” red velvet cake tiers (use box mix or make your own)
- 3 cups buttercream icing (use canned or make your own)
- 1 package regular oreos (don’t use double stuff)
- 1 orchid blossom
- Bake cake and allow to cool thoroughly (if you pop cake tiers in the freezer prior, you’ll have less crumbs while icing cake).
- Place oreos in a gallon freezer plastic bag, seal, place on a large cutting board and pound with a mallet or other hard object until cookies are crushed finely.
- Prepare icing and use immediately.
- Place one tier of cake on cake pedestal. Lay strips of wax paper just under perimeter of bottom layer so when you’re done icing your cake you can remove them and any excess icing and cookie crumbs, leaving your cake plate clean.
- Frost bottom tier and sprinkle crushed oreos on top.
- Place 2nd tier on top of bottom tier and ice entire cake.
- Moving section by section around the cake, press cookie crumbs into icing until entire perimeter of cake is covered in cookie crumbs.
- Then, cut corner of plastic bag, making a ½” opening (if your cookie crumbs are not so fine, you may need to increase size of opening) and pipe on cookie crumbs in shape of guest of honor’s first initial.
- Accessorize with a fun candle and an orchid blossom.
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