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Posted 20 hours ago

Oreo Birthday Cake (Chocolate) 15.25oz (432g)

£9.9£99Clearance
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ZTS2023
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The batter was way wetter than I’m used to which made me nervous but it worked and was SUPER delicious!

You can wait until the ganache is set (place cake in the fridge) and then decorate on top, no biggie! To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. This Birthday Cake Oreo Icebox Cake is made using Oreo cookies and whipped cream and topped with funfetti sprinkles. Test your drip on a piece of parchment before adding to your cake, just to get the hang of it and ensure the drip look nice beforehand. Sugar, wheat flour (calcium carbonate, iron, niacin, thiamin), whole dried egg, raising agents: E450, E500, concentrated whey protein ( milk), modified starch, emulsifiers, E471, E475, E481, cellulose fibre, skimmed milk powder, stabiliser E414, colour E160a, whey powder( milk), salt, cocoa powder.You can just use melted chocolate, but often this can be harder to use as its thicker, and it well set very solid. Sugar, wheat flour (calcium carbonate, iron, niacin, thiamin), whole dried egg, raising agents: E450, E500, concentrated whey protein ( milk), modified starch, emulsifiers, E471, E475, E481, cellulose fibre, skimmed milk powder, stabiliser E414, colour E160a, whey powder( milk), salt. Divide batter equally among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces in each 6-inch pan). When you are ready to enjoy this delicious dessert, bring your buttercream to room temperature (it’ll be very hard straight out of the fridge). When you are ready to enjoy, allow the layers to thaw in the refrigerator before stacking, frosting, and decorating.

Divide the batter equally into 3 six inch round cake pans lined with parchment paper and greased (about 300 g in each tin). Once baked, allow the cake layers to cool in the cake tins for about 15-20 minutes, and then turn them out onto a wire rack to completely cool. I found using the Oreo Buttercream easier to cover the sides for some reason (not entirely sure why! If the Oreo’s were blitzed to a really fine crumb like you need, the buttercream can still be smooth around the edges even though there is biscuit in the mix! The filling in my Best Ever Cookies and Cream Cake uses the same base – sans mint emulsion and mint Oreos.But it doesn't really matter if you use a taller 6-inch pan, the cake collar helps to keep them level. Glucose syrup, SO2 apple pulp (contains sulphites) - bramley apple pulp, preservative: sulphur dioxide (E220), granulated sugar, plum puree - plum puree, antioxidant: ascorbic acid (E300), apricot puree, acidity regulators: citric acid, trisodium citrate; gelling agent: pectin - pectin (E440a); standardizing agent: dextrose; colour: anthocyanin - anthocyanin (E163); preservative: potassium sorbate (E202); flavouring - carrier: mono propylene glycol (E1520); flavouring substances, natural flavouring substances. Got the light brown sugar this evening and have another cake to bake so gonna do it properly tomorrow for the 2nd birthday of the weekend!

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