#Oreo double stuf golden how to
Learn how to keep your cakes moist using Simple Syrup.Be sure to check my Swiss Meringue Buttercream and How to Make Ganache posts for tips and troubleshooting. OREO Double Stuf Golden Sandwich Cookies are the favorite for those who like double creme in their golden OREO cookies.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.Try a sweet twist on the original OREO you know and adore: these vanilla sandwich cookies are filled with nearly 2x the amount of creme. I added some Gold color gel to the cookie buttercream to make it pop a bit more. 8 resealable 26.7 oz party size packs of OREO Double Stuf Golden Sandwich Cookies.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. Save when you order OREO Golden Sandwich Cookies Double Stuf Party Size and thousands of other foods from Giant online.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.
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