Cookies n cream cake with vanilla buttercream and fondant decorations.
On a silicone mat, roll a piece of black fondant into a long oval nose.
Then roll the black fondant into a long rope and cut out two pieces to outline the top of each eye for the eyelashes then cut one small piece for eyelashes for the ends. Cut two pieces and form into the mouth and small portion for the smile.
Roll out grey fondant to 1/8 inch thick, cut out two circle ears. Then roll out light pink fondant for the inner ears. Attach with water and cut off the ends to create a flat bottom of the ear. Insert a covered wire into each ear. Set aside to dry for 1-2 hours.
Preheat oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.
In a medium-size bowl, whisk and stir together the flour, baking powder, and salt. Set aside.
In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.
Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.
Pour in the buttermilk and vanilla extract. Mix on medium for another 30 seconds.
Add ½ cup crushed cookies and fold into the cake batter then scrape down the sides of the bowl.
Evenly distribute the cake batter among the three cake pans and bake for about 40-45 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place them into the freezer to chill for 30 minutes to 1 hour.
In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.
Turn the mixer to low and add the salt and vanilla.
Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.
Reserve 3/4 cup of white buttercream and save for later. Then color the remaining white buttercream with one or two drops of black gel food color to make a light grey buttercream.
Divide the 3/4 cup of white buttercream into three bowls, color each bowl pink, yellow, and green. Place the colored buttercream into prepared piping bags with couplers. Yellow buttercream fitted with #844 star tip, pink buttercream #21 star tip, and green #352 leaf tip.
Before using, turn the mixer on low and mix the grey buttercream for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).
Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.
Add a small amount of buttercream onto the center of the cake board. Layer one cake layer, cut side up onto the cake board. Pipe ⅔ cup of grey vanilla buttercream and use an offset spatula to smooth the buttercream layer. Add crushed cookie crumbs over the top.
Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with white buttercream and freeze for 30 minutes.
Add a thicker layer of grey buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides and the top as smooth as possible.
Insert two toothpicks into the black nose and insert it into the side of the cake. Cut two small slits for the ears to be inserted into the top of the cake.
Add the black eyes and mouth.
Pipe a flower crown on top of the cake with yellow buttercream rosettes, pink stars, and green leaves to fill in any empty spaces.
Serve the cake at room temperature and enjoy!