• Instructions

Vanilla cake

• Preheat oven to 350F and grease and flour four 8” cake rounds.
• Whisk together flour, sugar, baking soda, salt, and baking powder in a bowl.
• Add butter, and beat well with a hand mixer or in a stand mixer with the whisk attachment, until the mixture resembles fine crumbs.
• In a separate bowl, whisk together egg, sour cream, vanilla, and oil until combined.
• Pour wet ingredients into the flour and butter mixture, and beat on medium for 3-4 minutes. The mixture will be dry at this point.
• Add in water and mix until just combined. Fold in the crushed Oreos. Do not overmix.
• Spread batter evenly into prepared pans. Smooth the tops with a spatula.
• Bake for approx. 20-25 mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on a wire rack to cool for 20 mins then turn out onto wire rack to cool completely before removing from pan.

Vanilla Swiss Meringue Buttercream

• Place egg whites and sugar into the bowl of a stand mixer, whisk until combined. 
Place the bowl over a hot water bath on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch or until it reaches a temperature of 165 degrees F on a candy thermometer. 
Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to a paddle attachment. Slowly add cubed butter and mix until smooth. Add vanilla and continue to whip until smooth.

Cake Assembly

• Spread some buttercream on the cake board.
• Place one layer of cake on a cake board and place it in the fridge for 5-10 minutes. This will help the cake stick to the cake board and not slip as you stack and frost.
• In the meantime, carve out circles in the middle of 2 of the cake layers for the candy filling
• Remove from the cake and cake board from the fridge.
• Top with approximately 1/3 cup of frosting and spread evenly.
• Add one of the cake layers with the holes on top. Top with buttercream and spread evenly.
• Repeat with the next cake layer.
• Spread a thin layer of buttercream on the inside of the cake, to crumb coat where you will be filling the candy.
• Place the cake in the fridge for 5-10 minutes.
• While the cake is chilling, prepare the candies as required.
• Remove cake from the fridge and fill the cavity with the prepared candies, and sprinkles. Fill the cavity completely without overfilling it.
• Finish stacking the cake - Top with approximately 1/3 cup of frosting and spread evenly, then stack the final layer to hide the candy surprise.
• Apply a thin coat of frosting all over the cake for the crumb coat.
• Place cake in the fridge for 30 minutes.
• Apply final base layer of white buttercream. Smooth as needed. Chill again for 30 minutes again.
• Prepare pink and blue frosting - about 1/4 cup each.
• Remove chilled cake.
• Using an offset spatula, spread alternating blobs of blue and pink frosting.
• Smooth gently with the bench scraper, wiping the scraper after each swipe, until desired look is achieved.
• Fill a piping bag fitted with a 1M tip, with white vanilla Swiss Meringue Buttercream.
• Create swirls on the top of the cake to finish the look.
• Enjoy!