Well, it party time! Today is the official date of Eden’s birthday and we’ll be having family over for cake and ice cream after dinner. Eden requested a Oreo Cookie Cake. I’ve made this cake once before, so I knew that it was pretty easy to make. I followed the recipe, but omitted the chocolate glaze on top and opted for our favourite frosting instead.

Chocolate-Covered Oreo Cookie Cake

This recipe was adapted from the original that I found on All Recipes. It makes approximately 16 servings.

Roy Family Favourite Frosting:

Instead of the glaze, I made a batch of our all time favourite frosting and then made rose like swirls all over the cake.

My aunt used to make this frosting when I was a kid and I absolutely loved it. It is made with a cooked white sauce made with flour and milk. You cook the flour and milk until it forms a thick pudding like texture and then add butter, white sugar (NOT ICING SUGAR) and vanilla. It is super creamy and not as sweet as most icing. You really have to try it as it is very different from any regular butter icing. The issue is that I have found it to be a bit finicky to work with and it isn’t the best for decorating. I used it on this cake and it worked out quite well, but I have run into problems before. I have tried many variations of the recipe over the years and I think I get pretty consistent results now that I have worked out some of the issues. The recipe I now follow is from Our Best Bites. Their proportions seem to work well on a consistent basis. For this cake, I doubled their recipe.

Cindy’s Tips:

• Stir milk/flour mixture constantly to avoid scorching and forming lumps.
• Transfer the pot with the white sauce to an ice bath (ice cubes in a bowl). Set the pot on ice and stir it regularly to avoid lumps and a crust forming on top. I used to place it in the fridge, but would often get a crust on the surface that will not beat out when making the icing. UGH! So, I stick to the ice bath and don’t have that problem anymore.
• Stir the vanilla into the cooled flour/milk mixture.
• MAKE SURE THE WHITE SAUCE IS COMPLETELY COOL or even COLD before proceeding. Be patient.
• Add the white sauce one tablespoon at a time and beat well between. I use the whisk attachment on my beater to make the icing fluffier.
• Beat for 7 to 8 minutes or until the sugar is dissolved and you can not feel the granules when you rub a bit between your fingers.

I know what you’re thinking….this seems like too much of a hassle, but believe me it is worth it. I have had to start over with this icing more times than I can count, but it didn’t prevent me from figuring out how to make it work. It is sooooooo yummy!

Swirly Rose Cake Decorations:

I used a large open star tip. Started at the center and while working my way out by circling around the center, I twisted the tip slightly. I would make about two rotations per rose. I started by just doing the top cake and was going to leave it at that as I really did like the look of chocolate on the bottom, Oreo center and then the white roses on top, but I worried about the bottom layer drying out if left exposed until tomorrow evening. I decided to go ahead and place another row of roses around the bottom layer to prevent drying. It doesn’t matter how good the cake looks, if it is dry then the effort is all for nothing. This was my first attempt at making these rose/swirls. They aren’t perfect by a long shot, but not bad for a newbie.

Here is what it looked like before I added the final row of roses along the bottom.

Winter Party Cake