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#Double stuf golden oreos how to
#Double stuf golden oreos free

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#Double stuf golden oreos free

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#Double stuf golden oreos how to

Learn how to keep your cakes moist using Simple Syrup.What to Consider When Choosing the Best triple stuffed oreosīuying a triple stuffed oreos can be a complicated process.

Be sure to check my Swiss Meringue Buttercream and How to Make Ganache posts for tips and troubleshooting.

I like to prepare my cake pans using Homemade Cake Release then line with parchment.

For a chocolate version check out my Oreo Cake.

You can make this cake with regular Oreos (or any flavour) instead and follow the same process.

I added some Gold color gel to the cookie buttercream to make it pop a bit more.

For the frosting, make sure the cookie crumbs are crushed into a fine powder and strained or your buttercream will be lumpy and hard to smooth.

I used clear vanilla extract in the cake instead of regular vanilla as I find that it has more of a candy-like flavour to it but you can use any kind of vanilla.

I filled the cake with the plain vanilla buttercream but recommend filling it with the cookie buttercream instead and/or sprinkling crushed cookies on top of each frosting layer.

This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.

If you click it it will convert everything to grams.

There is a Metric option in the recipe card.The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.Ĭan I get the measurements by weight/grams?.You’ll need to bring it to room temperature again before use. The ganache can be made the day before and left at room temperature overnight or refrigerated for up to a week.Bring to room temp and rewhip before using. The frosting can be placed in an airtight container and refrigerated for 1 week for frozen for 3 months.The cooled cake layers can be baked ahead of time, double wrapped in plastic wrap, and frozen for up to 3 months.The recipe will make 18-24 cupcakes depending on size. To make cupcakes, all you need to do is reduce the baking time - start checking at 15mins or so.The recipe as-is will also work in two 8″ pans.