I am so lucky that we do not have a Dairy Queen near us. There are so many other temptations facing me each day that it is a relief not having to worry about whether to have a Blizzard or not.

If you have never had a Blizzard before they are an ice cream treat where soft serve is blended with mix-in ingredients such as sundae toppings and/or pieces of cookies, brownies, or candy.

Really good.

My favorite Blizzards always have Oreo and Heath Bar in them.

So imagine my delight when I came across this recipe for a Blizzard inspired cake over at i am baker.

White cake packed with Oreos and layered with Swiss Buttercream and Heath Bars.

Seriously good.

Best part of making this recipe for me was that I finally succeeded in making the perfect Swiss Buttercream. You might remember my big fail here or my more successful attempt here.

Well, I am going to look no further for a Swiss Buttercream Icing recipe. The one on this cake is the one I am going to use forever more. Delicious. And the recipe worked without a hitch.

Oreo Heath Bar Blizzard Cake

Ingredients:

1 box white cake mix
30 Oreos, quartered
5 Oreos, crushed
2 Heath Bars, chopped
2 Skor Bars, chopped
1 cup Heath bits (found in the baking aisle by the chocolate chips)

Directions:

1. Prepare cake according to package directions, adding the 30 quartered Oreos to the batter. (I used two 8 inch cake pans)

2. Reserve one cup of icing (recipe follows) and add the two chopped heath bars.

3. Spread Heath icing between the two cake layers.

4. Frost cake with remaining icing. Top with crushed Oreos and chopped Skor bars.

5. Scatter the Heath bits around the base of the cake.

Recipe from i am baker

Swiss Meringue Buttercream Icing

Ingredients:

1 cup egg whites (7-8 large)
1 cup (7 oz/200gms) granulated sugar
1 lb (454 gms) room temperature unsalted butter, cut into 1 inch pieces
1 Tbs vanilla

Directions:

1. Combine egg whites and sugar in stand mixer bowl and whisk gently, yet continuously over a pan of simmering water. (If unattended the egg might cook. You don’t want solid bits of egg in buttercream.) Keep mixing until mixture has reached 140º, is warm to the touch and all the sugar has dissolved.

2. Place the mixing bowl on the mixer fitted with the whisk attachment. Start on a low speed building up to full power as the meringue thickens. It won’t take too long, so keep an eye on it.

3. Beat until you almost have stiff peaks that hold their shape.

4. Attach flat paddle (I continued to use the whisk), turn the mixer to low, and begin to slowly add the butter, 1 piece at a time, adding more only after each piece has been incorporated.

5. When all of the butter is added the meringue will deflate and the mixture should look like buttercream. Keep the mixer speed on low so as not to incorporate too much air.

6. Add vanilla. Mix thoroughly and you’re done.

Buttercream can be stored in a covered container, refrigerated, for one week, or in the freezer for three months. When ready to use it, beat until it is smooth again.

Recipe from One Tough Cookie

Mister Heavenly is referred to as “’doom wop’, which is a state of mind rather than a nitpicky micro-genre.” That’s a description from the band’s website. Okay, that works.

Band members include Honus Honus of Man Man, Nicholas Thorburn of Islands and The Unicorns, and Joe Plummer of Modest Mouse and The Shins.

I can’t get this song out of my head.

That little guitar riff.

That addictive drawn out “I” here:

“And I would never hurt you
Even if you asked me to
And I’ll be around whenever you break down
‘Cause I’m here for you”

Mister Heavenly-Mister Heavenly

Check out Mister Heavenly and buy their music on the band’s Website. Mister Heavenly is touring the US this fall. You can check out concert dates on the website, too.

Cheers!