Cakes

[rgcraig]

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!



Oreos 'n' Cream Cake
1-3/4 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, softened
1-1/2 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs, at room temperature
1-1/4 cups buttermilk

Filling:
4 oucnes cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 box (16 ounces) confectioner's sugar
3 to 4 tablespoons milk

Frosting:
1-1/2 cups heavy cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 cups crushed Oreos

Directions
1. Heat oven to 350°F. Coat two 8-inch round cake pans with nonstick cooking spray and dust with flour; shake out any excess flour.

2. Cake: In a medium-size bowl, mix flour, cocoa powder, baking soda, baking powder and salt together until well blended; set aside.

3. In a large bowl, with mixer on medium speed, beat butter, sugar and vanilla for 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition.

4. On low speed, beat flour mixture into butter mixture in three additions, alternating with buttermilk, beginning and ending with flour; beat 1 minute. Divide batter evenly between prepared pans. Bake at 350°F for about 36 minutes or until toothpick inserted in centers comes out clean. Cool cakes in pans on wire racks for 10 minutes. Turn cakes out onto racks; let cool completely.

5. Filling: In a large bowl, with mixer on medium speed, beat cream cheese and butter until smooth. Gradually add confectioners' sugar, then milk. Beat for 2 minutes or until light and fluffy.

6. When layers have cooled, trim off any crowned cake from the tops and discard. Cut each layer in half horizontally with a serrated knife. Place one cut layer on a cake stand and top with one-third of filling; spread evenly over top. Repeat with 2 more cake layers. Place last layer on top, cut side down. Refrigerate for 20 minutes or until filling is set.

7. Frosting: In a large bowl, with mixer on high, beat heavy cream, sugar and vanilla until soft peaks form. Generously spread whipped cream all over cake, using the back of a spoon to make swirls and peaks on top. Place chopped cookies in a large bowl and carefully hold cake stand over bowl. With cupped hands, gently press cookie crumbs onto the sides of the cake to cover. Brush excess crumbs off stand before serving.

Oreo is a registered trademark of Kraft and is used with permission.

[Pressing-On]

Originally Posted by rgcraig

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!

That is a pretty cake!!!

[bethola]

In the words of Rachael Ray: YUM-MO!

[nahkoe]

Originally Posted by rgcraig

Check out all her cakes - - she's really good.

http://www.alisonturner.com/

I think I'm going to end up making something like this in August...

http://www.alisonturner.com/?g2_itemId=2201

[scotty]

Originally Posted by rgcraig

I'm making this for Valentine's Day - - both my kids will be home and we're celebrating birthdays too!



Oreos 'n' Cream Cake

WOW, I gained 10 lbs lookin at that ! You can bring one of them to the Jackson gathering ?

[bethola]

So this is what I did this past weekend. Friend's daughter got married and I did the wedding and groom's cakes. Had a ball doing it! I do wedding and groom's cakes as my gift to the couple. Well, ACTUALLY I guess it's a gift to the BRIDE'S PARENTS, huh? LOL

Beth in KY

[bethola]

Sorry, the groom's cake pic is not clear. Made it with my phone. Here is the wedding cake.

Beth

[rgcraig]

Bethola,

Those are beautiful cakes and what a nice GIFT!!

[Pressing-On]

Malted Milk Ice Cream Cake with Blackberry Topping

Cake

* Nonstick vegetable oil spray
* 1 cup cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup sugar
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 1 large egg
* 1 teaspoon vanilla extract
* 1/3 cup whole milk

Ice cream

* 11 large egg yolks
* 3/4 cup (packed) golden brown sugar
* 3/4 cup malted milk powder
* 6 tablespoons bourbon - (oops! Better get the extract!)
* 1 1/2 tablespoons vanilla extract
* 2 1/4 cups whipping cream
* 2 1/4 cups whole milk
* 1 cup plus 2 tablespoons sugar

Topping

* 1/2 cup water
* 6 tablespoons sugar
* 4 1/2-pint containers blackberries, divided

For cake:
Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).

Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.

For ice cream:
Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).

Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.

For topping:
Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.

Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.

[Esther]

Originally Posted by Pressing-On

Malted Milk Ice Cream Cake with Blackberry Topping

Cake

* Nonstick vegetable oil spray
* 1 cup cake flour
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1/2 cup sugar
* 1/4 cup (1/2 stick) unsalted butter, room temperature
* 1 large egg
* 1 teaspoon vanilla extract
* 1/3 cup whole milk

Ice cream

* 11 large egg yolks
* 3/4 cup (packed) golden brown sugar
* 3/4 cup malted milk powder
* 6 tablespoons bourbon - (oops! Better get the extract!)
* 1 1/2 tablespoons vanilla extract
* 2 1/4 cups whipping cream
* 2 1/4 cups whole milk
* 1 cup plus 2 tablespoons sugar

Topping

* 1/2 cup water
* 6 tablespoons sugar
* 4 1/2-pint containers blackberries, divided

For cake:
Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).

Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.

For ice cream:
Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).

Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.

For topping:
Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.

Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.

Boy this sounds good on this very hot day, that my air conditioner went out again!