Oreo Berry Burst Cake

Berry Burst Oreo Cake

I’ve been blogging for just over three years now! I can’t believe how fast three years have flown by. The last week in March was my official 3rd birthday but I didn’t get this typed up in time. I started the blog just a few months before Alex and I got married. Looking back I’m not sure how I squeezed in wedding planning, work and starting up a blog all at the same time.

Berry Burst Oreo Cake

Last year I made Oreo Birthday Surprise Cupcakes to celebrate my second blog birthday so I continued with my new tradition and made a layer cake using a bag of Ice Cream Berry Burst Oreos. I brought the bag back with me from my last visit to the US.

I would recommend having two bags on hand for this cake. I wanted to sandwich some roughly broken Oreo bits in between the layers and have a few more Oreo truffles for the top but 1 bag just wasn’t enough. Also keep in mind that not every Oreo will twist off clean. I had a few cookies that the icing broke apart and those cookies went straight into my mouth! You can find the recipe for the cake over at Yammie’s Noshery. She made a delectable mint version.

Berry Burst Oreo Cake

Here are 5  fun facts about the blog.

1. My first non dessert/cupcake blog friend that I met was Ute from Hungry in London. Before I go out to eat I make sure to check if Ute’s been and if I should spend my hard earned money there!

2. The three most popular post on the blog are Valentine’s Day Thumbprint Cookies, Red Velvet Cheesecake Brownies and DIY Starbucks Vanilla Spice Latte.

3. What are the most common items that people type into Google to land on my blog (excluding the title name of the blog)? Victoria Sponge Cupcakes, Popcorn Cupcakes and Nutella Cupcakes .

4. The countries that visit the most are US, UK, Canada, Spain and Australia (in that order).

5. Cupcakes Take The Cake and My Dulce Vinuesa (cupcakes are way popular in Spain!) send the most people to my site. I’m talking blogs not corporations or social media sites like facebook, Pintrest, twitter or foodgawker.

Thanks for reading and here’s to year #4!

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