Archive note: This Fake Bake records the supermarket products and prices available when the recipe was originally made. Treat the ingredient list as a format, not a current Sainsbury’s shopping list; substitute equivalent cookies-and-cream products if anything has changed.
Cookies and cream is one of those flavours that works almost embarrassingly well in cake: chocolate sponge, vanilla frosting, crushed chocolate sandwich biscuits and white chocolate all pulling in the same direction.
For this Fake Bake I used two ready-made chocolate layer cakes, vanilla frosting, Oreo-style biscuits, chocolate-covered cookie bites, white chocolate and cookies-and-cream straws. The original shop came to £9.70, but that figure belongs to the original challenge rather than current supermarket pricing.
Ingredients
- 2 ready-made round chocolate layer cakes, around 5–6 inches
- 1 tub ready-made vanilla frosting
- 2 packs chocolate sandwich biscuits such as Oreos
- 2 bars white chocolate
- Chocolate-covered cookie bites
- Cookies-and-cream wafer straws or a similar decoration
Method
- Set up a cake board, turntable, palette knife, scraper, piping bag and star nozzle.
- Place the first chocolate cake on the board. Crush 7–8 biscuits to a fine crumb and stir a spoonful through the vanilla frosting.
- Spread a little frosting over the first cake, stack the second cake on top, then cover the sides and top with the cookies-and-cream frosting. Smooth with a scraper.
- Roughly chop about 10 more biscuits and press the crumbs around the lower half of the cake.
- For quick cookies-and-cream chocolate shards, gently soften the surface of pieces of white chocolate with a warm dry spoon and press chopped biscuit pieces into them. Chill until firm.
- The original version loosened melted white chocolate by adding warm water a teaspoon at a time. That is not a reproducible general ratio and can make chocolate seize before enough liquid is present to form an emulsion. For a repeatable drip, use our tested white-chocolate ganache drip method, then stir through a little fine biscuit crumb if you wish.
- Dip a few whole biscuits halfway into melted white chocolate and leave them on baking parchment to set.
- Test the prepared drip on the back of the chilled cake. When it runs slowly rather than flooding down the side, spoon it around the edge and add a little to the top.
- Pipe the remaining frosting in swirls and decorate with the dipped biscuits, chocolate shards, cookie bites and wafer straws.
The old version of this recipe accidentally contained a mint-chocolate muffin instruction copied from another Fake Bake. That has now been removed: there are no muffins or mint ganache in this recipe.
If you would rather order the finished thing than rebuild supermarket cakes, browse our cake collection for delivery across London and Surrey.
Lots of love,
Reshmi xoxo
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