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Very Delicious Oreo Pudding

I’ve wanted to make an Oreo dessert for a while. In fact, my first idea was to make a no-bake Oreo mousse pie. The recipe sounded promising. However, something about the steps in that formula made me too lazy to start. So, I kept postponing until I decided on something simpler. That is what you see in the picture above: Oreo pudding.

There were a bunch of exciting recipes in the Google results. But I desired something quicker. I chose the option where the preparation time was 30 minutes. I made a cream cheese frosting with more cream cheese than butter, which the instructions called for, anyway. Then I made the vanilla pudding from a mix, followed by the whipped cream. I then crushed thee Oreos in a bag. At some point, I removed the cream filling from the inside since it was kind of interfering with the smashing of the cookies. After that, I mixed the cream cheese icing with the pudding and placed it in a pan. I then covered it with the crushed Oreos, and repeated the process until I topped it with the whipped cream and sprinkled the remaining cookie crumbs on top.

After chilling it for a half hour, I took it out and ate some. It tasted good, but not as delicious as the next day. I guess it needed more time to be in the refrigerator.

One thing I used less of was sugar. Not that it was a choice, but because I was low on the powdered kind. Therefore, I had to made do with what I owned. Despite that, it still came out great. The Oreos already contained lots of sweetness to begin with. What also matters is that I came back for more. That is a sign of success.

I don’t remember what site I got the recipe from, but if you do a web search for “Oreo pudding,” just look for the one that says it’ll take 30 minutes. If you make it, I would recommend chilling it for at least an hour or 2. That way, the ingredients blend better. I hope this helps.

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Making the Frosting was a Tough, But Happy Journey

That you see there is a frosting I made from scratch. It looks liked whipped cream, and yes, it does contain heavy cream. However, it is whipped buttercream icing.

The process of this was no easy task. In fact, it took time to get right. I don’t just mean that for the specific one pictured. I also am talking about other moments I made icing, whether it was buttercream, cream cheese, or just whipped cream frosting.

You could tell me to just buy a premade frosting from the grocery store. However, my family doesn’t really like that. Not only do those kinds contain ingredients that don’t exactly please my parents or brothers, but they think I can do a better job. After all, I know what goes in the icings and any food I make from scratch.

In fact, this is one of the cases where less is more. Homemade frosting consists of softened butter, powdered or confectionery sugar, vanilla extract, and milk or cream. Of course, you can also use food coloring to dye the icing or cocoa powder to give it a chocolate flavor. You may use shortening or almost extract, as well. That is, if you are not allergic to nuts, nor is anyone you serve the dessert with the frosting.

But one thing that you should take seriously is the amount of liquid you put in your homemade icing. Otherwise, it won’t mix well and the thickness might not please you. What happened to me when I added lots of heavy cream to my buttercream frosting was that there were chunks in it, even though I used an electric mixer. It also tasted sour. My goal was to make a whipped buttercream icing. And what I discovered is that in order to get the right consistency, adding a little at a time is absolutely necessary. I start off with the butter, sugar, and vanilla, followed by two tablespoons of heavy cream. Then I mix them for a few minutes. If I want more, then I add a little extra. The process repeats until the thickness is where I want it to be.

The message you want to take home is that you should take little steps at a time when making icing, even when following a specific recipe. I wouldn’t recommend pouring a lot of liquid with mixed butter. In fact, the only time you should really pour a large amount of fluid is if you are cooking whipped cream icing, and without butter. You would stabilize the whipped cream with unflavored gelatin. But that’s another topic.

Anyway, I hope this post helps. Also, take your time when making frosting. It could take several minutes for your icing to satisfy your desires.

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Cake-Decorating Techniques I’m Glad I Learned

Image from Pixabay

I’ve been baking and cooking since I was 12. I’ve also learned to decorate cakes and other baked goods around that age. Of course, I struggled several times, especially in the early days.

However, I’ve been making a lot of my own occasion cakes in recent years, because one of my friends is allergic to peanuts. Unfortunately, many bakeries aren’t nut-free, including near where I live. In fact, although I reside outside New York City, allergy-friendly bakeries are rare.

Nevertheless, I still enjoy my homemade cakes and cupcakes. The interest worked out very, very well. So, without further ado, here are the techniques I am thankful for learning.

1: Crumb-coating

This is when you put a plain layer of buttercream all over the cake and put it in the refrigerator to cool. That way, you don’t end up with crumbs in your icing. That is when you put the next layer over it and you can be free to do what you want. This might not work for whipped cream frosting, though.

2: Whipped buttercream technique

You do the usual for making buttercream icing, but add extra milk (a little at a time), and whip with an electric mixer for as many as seven minutes or so. That way, your buttercream can turn out similarly to whipped cream icing. There are a few reasons it might work. One, colors tend to come out bolder in butter cream than whipped cream. Two, writing on a cake is easier with better with buttercream than whipped cream. Three, there is a special trick to whipped cream icing that keeps it from sinking into the cake. That is adding unflavored gelatin to hot water, letting it cool, and then incorporating it into the whipped cream. It’s fine, but a little more work, depending on your needs or desires.

3: Less can be more

Good cake designs don’t always have to have lots of decorations. In fact, a minimal amount can be just as beautiful, if not, more. That’s what happened when I prepared for my 26th birthday party in November 2019. I had a lot of cooking to do, so I just made simple flower-like borders around the cake’s exterior (not attached), wrote “Happy Birthday, Sunayna” with buttercream on a piece of white chocolate, and that was it. It still looked great.

So, there you have it. I hope this helps.