Chocolate Oreo Cookie Cake

My brother turned 25 in July and I made him this cake for his birthday.  It was really easy to put together and it looks really fancy.  It's definitely on my list of favorite cakes.  It was delicious; especially if you love Oreos like I do! 

Chocolate Oreo Cookie Cake
source: Sweet Treats and More (Click that link so you can see how awesome this cake looks)

 1 pkg chocolate cake mix
12 ounces milk chocolate chips
1/2 cup whipping cream or milk
1 (8oz) pkg cream cheese, soft
1/2 cup sugar
2 cups cool whip, thawed
12-14 Oreo cookies, crushed

Preheat oven to 350.

1.  Grease two 9 inch round cake pans and set aside.

2.   Prepare cake mix according to package directions and divide evenly into the two 9-inch round pans. Bake for directed time. 

3.  Cool cakes for 10 minutes before inverting onto cooling racks.

4.  Microwave chocolate chips and whipping cream in a small bowl on high for two minutes or until chocolate is melted (stir every 20 seconds).  Stir until completely melted then let cool for 5 minutes.

5.  Meanwhile, beat cream cheese and sugar until smooth.  Gently stir cool whip and crushed Oreos.  Reserve some of the crumbs to sprinkle on top of the cake.

6.  Place one cake layer on a cake plate, spread the cream cheese mixture then place the other cake layer on top.  Spread with the chocolate glaze.  You can cover the sides completely or just spread over the top and let the glaze kind of spill over the edges.

7.  Let stand 10 minutes and refrigerate until serving.

Kit Kat Cake

I made this cake for Tyler's birthday and he LOVED it! It's so easy to make and it looks so fun!

All it is is a chocolate two layer cake that I frosted with Hershey's Perfectly Chocolate Frosting. I love that frosting, but I can't get that cake recipe to work for the life of me. I've vowed never to try it again. It is delicious and it works when my sister makes it. It irritates me...anyway...then just put Kit Kats (I used almost 3 of the fun size 8 packs) around it (in two's) and top with M&M's. Tyler wanted the peanut butter ones and I must say they were a really good combo. Tie a bow around the cake and viola! A cute and way easy cake!

Daisy Cupcakes

For Katelyn's birthday, I made daisy cupcakes. They were a cinch to make and looked really cute on a cupcake stand.

Make your cupcakes however you normally would. I used a chocolate cake mix to make it look like dirt. When completely cool, frost them. I used white frosting with green food coloring.

Now for the petals...take a large marshmallow and cut it into thirds with sharp kitchen scissors. Put the marshmallows sticky side up and sprinkle with sprinkles. Whatever kind you like. I think the Non Pareils look the best, but that's just my opinion.

Now, put a yellow DOT gumdrop candy in the center of the cupcake for the center and arrange the petals around it. You can use four or five petals. Either way looks good. Now you're done and have an easy and cute party treat!

King Cake

I made this cake for Alex's 2nd birthday, since his birthday is close to Marti Gras. My old college roommate (who's from Louisiana) made this for us one year, and I loved it! Alex's cake turned out pretty good, but I undercooked it a little. It was a little doughy. But it's fun to make. Be sure to include the baby!

King Cake

• 2 envelopes active dry yeast
• 1/2 cup granulated sugar
• 1/4 pound (1 stick) unsalted butter, melted
• 1 cup warm milk (about 110°F)
• 5 large egg yolks, at room temperature
• 4 1/2 cups bleached all-purpose flour
• 2 teaspoons salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon grated lemon zest
• 1 teaspoon vegetable oil
• 1 pound cream cheese, at room temperature
• 4 cups confectioner's sugar
• 1 plastic king cake baby or a pecan half
• 5 tablespoons milk, at room temperature
• 3 tablespoons fresh lemon juice
• Purple-, green-, and gold-tinted sugar sprinkles

Combine the yeast and granulated sugar in the bowl of a stand mixer fitted with a dough hook. Add the melted butter and warm milk. Beat at low speed for 1 minute. With the mixer running, add the egg yolks, then beat for 1 minute at medium-low speed. Add the flour, salt, nutmeg, and lemon zest and beat until everything is incorporated. Increase the speed to high and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. If the dough is uncooperative in coming together, add a bit of warm water (110 degrees), a tablespoon at a time, until it does.

Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl with the vegetable oil. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 2 hours.

Meanwhile, make the filling. In a large mixing bowl, combine the cream cheese and 1 cup of the confectioner's sugar. Blend by hand or with an electric mixer on low speed. Set aside.

Line a baking sheet with parchment paper.

Turn the dough out onto a lightly floured work surface. Using your fingers, pat it out into a rectangle about 30 inches long and 6 inches wide.

Spread the filling lengthwise over the bottom half of the dough, then flip the top half of the dough over the filling. Seal the edges, pinching the dough together. Shape the dough into a cylinder and place it on the prepared baking sheet seam side down. Shape the dough into a ring and pinch the ends together so there isn't a seam. Insert the king cake baby or pecan half into the ring from the bottom so that it is completely hidden by the dough.

Cover the ring with plastic wrap or a clean kitchen towel and place in a warm, draft-free place. Let the dough rise until doubled in size, about 45 minutes.

Meanwhile, preheat the oven to 350°F.

Brush the top of the risen cake with 2 tablespoons of the milk. Bake until golden brown, 25 to 30 minutes. Remove from the oven and let cool completely on a wire rack.

Make the icing. Combine the remaining 3 tablespoons milk, the lemon juice, and the remaining 3 cups confectioner's sugar in medium-size mixing bowl. Stir to blend well. With a rubber spatula, spread the icing evenly over the top of the cake. Sprinkle with the sugar crystals, alternating colors around the cake.

The cake is traditionally cut into 2-inch-thick slices with all the guests in attendance.