Using a small spoon, place dollops of ganache around the top edges of the cooled cake, allowing some to drip down. I asked my daughter what cake she wanted for her birthday and to my surprise she straight away said ‘Oreo’. All her friends thought it was a professionally made cake – it was so easy to get a really effective cake.

I would recommend giving it time in the fridge first though – so the cookies can soften before placing it in the freezer. For the buttercream, I’ve started with my classic Vanilla Buttercream and worked in some crushed Oreos. In a large mixing bowl, add your cream and beat with an electric mixer (or by hand with a whisk) until soft peaks form. Wheat flour (Calcium Carbonate, Iron, Niacin, Thiamin), sugar, dextrose, concentrated whey protein ( milk), cocoa powder, raising agents E500, E450, whey powder ( milk), emulsifiers E475, E471, E481, cellulose fibre, salt, flavouring, stabiliser E415. Preheat the oven to 300 degrees F, line the bottom of three 8-inch cake pans with parchment paper circles, and grease the sides.I cut each of my layers in half here so if you want the same thickness then leave the recipe as is, bake two 8″ cakes and then cut them in half after. Then dip your Oreos into the milk one at a time and place them in the bottom of a 9 inch springform baking tin, so they form one layer. Place the remaining buttercream in a piping bag with a 1M piping tip on it, and pipe little swirls around the top edges of the cake. She's also a creative mom of two, published author, graphic designer, freelance photographer, magazine editor and unconditional party lover.

I made it on the weekend (doubled the recipe and with lots left over that can be used for cupcakes) to cover a 10″ cake it was an absolute hit, so delicious! I did 3 layers of chocolate cake and filled the inside with chocolate ganache just to break up some of the buttercream. Just a quick question, is it possible for me to bake the cake and leave it in an air tight container and decorate it the next day? Bake the layers for about 25 to 30 minutes (time may vary depending on your oven) or until a wooden pick inserted into the center of the cake comes out with only a few moist crumbs on it.

It’s my 12th birthday on Monday and I was hoping to make this cake but I wanted to do two tiers: one 20cm one 26cm.