Picasso: Oreo Icebox Cake

Introduction: Picasso: Oreo Icebox Cake

About: I am a therapist and in my spare time, I like to bake and craft to de-stress. Check out the link to my cake website to see more of my work. I also have a blog: half-bakedart.tumblr.com


  • Springform Pan
  • One box of Oreos
  • Heavy cream
  • Chocolate sauce (options)
  • Anything else you would like to add to layers (ex. chocolate chips, sprinkles, caramel, etc.)
  • Printer, candy melts and toothpick (for Picasso decoration)

Step 1: Create an Oreo Crust

  • Create an Oreo crust by crushing 18 Oreos and mixing with 3 Tablespoons melted butter
  • Use your hands to push into the sides of a greased springform pan (you can do this to the bottom as well if desired)

Step 2: Prepare Layer Ingredients

  • Make whipped cream by beating heavy cream until stiff peaks form (for every 1 cup of cream add 2 Tablespoons of sugar)
  • Dip Oreos in heavy cream so that they start to become soft
  • Get ready any other ingredients you plan to include in the layers (ex. chocolate sauce, sprinkles, etc.)

Step 3: Assemble and Decorate Cake.

  • Alternate layers of Oreos, whipped cream, and crushed Oreos/chocolate sauce until it reaches the top of the springform pan.
  • Stick in the freezer to set while you make the decorations for the top.
  • For this cake I chose a Picasso painting and flipped it horizontally before printing it out (the size should be one inch smaller than the cake to leave room for piping along the edges)
  • Tape the image to a clipboard on all sides
  • Melt merckens candy melts and use a toothpick to outline the painting. Then fill in with other colors.
  • Finally, cover the whole thing in blue chocolate to create the background. Make sure this is not too thin or it will crack.
  • Let set at room temperature, before moving it to the fridge and finally to the freezer (if you do straight to the freezer it will curl or crack).
  • Release the paper from the clipboard and peel the paper off the chocolate.
  • Please the chocolate piece on top of your cake and pipe an icing border.
  • For a complete photo tutorial of this technique click here
  • Store in the fridge.

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