- 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)
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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.
Participated in the
Cake Decorating Contest