Absent any real scientific instruments, I relied on the information on the package for this information. Backpackers will often choose food based on its caloric density (often expressed as Calories per Ounce), so this was important. Nutrition: I wanted to understand how the macronutrient composition of each cookie varied along with the level of creme. In cases where the creme would stubbornly hang onto the cookie, I ate it off. I also wanted to know the breakdown of mass for cookie versus creme, which meant I needed to carefully pull the components apart before putting them individually on the scale. Mass: Next, I measured the mass of each cookie on a kitchen scale. I used a tape measure because I don’t own calipers or anything more precise. Thickness: The first order of business was to measure the thickness of each OREO, broken down by the cookie and creme segments. This might end up being the most precise thing I’ve done since trying to replicate the Cavendish Experiment in first year physics class, I thought to myself. I didn’t get a master’s degree in applied science for nothing. No, there would be measurements, data, and copious note taking. Now, I wasn’t just going to casually eat five boxes of OREOs. I walked down the cookie aisle and picked up one package each of the more conventional Thins, Original, and Double Stuf and made my way to the cashier with a weird mix of embarrassment and pride. If I was going to do this thing and truly understand the OREO under different levels of Stuf, I would need to be comprehensive. But now that I had two packages of OREOs in my shopping basket, it occurred to me that leaving the store like that would be just half-assing it. So I grabbed a package each of Mega Stuf and Most Stuf. Still, a self-respecting OREO enthusiast like me doesn’t just walk away from something like that empty-handed. To someone that thinks that Double Stuf is too much Stuf, four times sounded blasphemous. But when I walked over to the display, I was surprised to notice another package I had never seen before: Most Stuf OREO which made the claim to “thrill with nearly four times the filling as the beloved classic. Stuffed with three times more creme than the original”ĭespite my preference for the Original amount of creme, of course I had to try these. It was the Mega Stuf OREO, “for those who like even more creme in their OREO cookies.
OREO GOLDEN DOUBLE STUF HOW TO
Learn how to keep your cakes moist using Simple Syrup.Last week, a new limited-edition version of the cookie caught my eye at my local supermarket, but this time it wasn’t a wild new flavour.Be sure to check my Swiss Meringue Buttercream and How to Make Ganache posts for tips and troubleshooting.I like to prepare my cake pans using Homemade Cake Release then line with parchment.For a chocolate version check out my Oreo Cake. You can make this cake with regular Oreos (or any flavour) instead and follow the same process.I added some Gold color gel to the cookie buttercream to make it pop a bit more.For the frosting, make sure the cookie crumbs are crushed into a fine powder and strained or your buttercream will be lumpy and hard to smooth.I used clear vanilla extract in the cake instead of regular vanilla as I find that it has more of a candy-like flavour to it but you can use any kind of vanilla.I filled the cake with the plain vanilla buttercream but recommend filling it with the cookie buttercream instead and/or sprinkling crushed cookies on top of each frosting layer.This conversion is done automatically and I cannot guarantee the accuracy but many readers have had success using the metric option for this recipe.If you click it it will convert everything to grams. There is a Metric option in the recipe card.The finished cake (whole or sliced, stored airtight) can be frozen for up to 3 months.Ĭan I get the measurements by weight/grams?.You’ll need to bring it to room temperature again before use. The ganache can be made the day before and left at room temperature overnight or refrigerated for up to a week.
Bring to room temp and rewhip before using.
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