Uploaded September 2021 | Updated September 2026, 2 weeks ago
JJR creates James' daughter's first birthday cake in this episode! Check out these icecream cone inspired cupcakes, as well as a special smash cake for Olivia (and maybe one for James as well!). JJR uses his delicious chocolate cake recipe for the cupcakes and tops them with cookies and cream buttercream! You don't want to miss this!
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Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
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Cookies N Cream Buttercream
Yield: Enough to fill and ice a 10-inch cake
What you need....
8 egg whites (about 1 cup)
1 cup granulated sugar
*6 sticks unsalted butter (3 cups), at room temperature
Pinch of salt
1 cup confectioner’s sugar (sifted)
2 tablespoons vanilla extract
1 sleeve of Oreos, crushed (about 15 Oreos)
*Note: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1½ cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.
How to make this.....
1. Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the mixture is hot to the touch and the sugar is dissolved. Take care to heat this slowly — you don’t want scrambled eggs!
2. Place the mixture in a stand mixer and whip on high for 5 minutes, until the mixture is completely cool and holds peaks.
3. Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on the climate in your area, you may need to adjust the butter and add some shortening.
4. Add the powdered sugar and vanilla and blend thoroughly.
5. Add Oreo crumbs and mix until incorporated.
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Here are the affiliate links for products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake Texture Comb: https://www.amazon.com/gp/product/B08...
Cake scraper: amzn.to/2zrDax6
Spatulas: amzn.to/2Uzqk7i
Cake Slayer (bread knife): amzn.to/2YiByis
Sprinkles: amzn.to/3jzRsjY
——————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
JJR creates James' daughter's first birthday cake in this episode! Check out these icecream cone inspired cupcakes, as well as a special smash cake for Olivia (and maybe one for James as well!). JJR uses his delicious chocolate cake recipe for the cupcakes and tops them with cookies and cream buttercream! You don't want to miss this!
--------------------------------------------------------------------------------------------------------------------------------------------
Follow us!!
Instagram: instagram.com/youvebeendesserted
TikTok: tiktok.com/@joshuajohnrussell
Check out all the recipes featured on this episode on the You've Been Desserted website
youvebeendesserted.com
Want to collaborate, sponsor, or just have a killer idea? Email the show at: info@youvebeendesserted.com
------------------------------------------------------------------------------------------------------------------------------------------------
Cookies N Cream Buttercream
Yield: Enough to fill and ice a 10-inch cake
What you need....
8 egg whites (about 1 cup)
1 cup granulated sugar
*6 sticks unsalted butter (3 cups), at room temperature
Pinch of salt
1 cup confectioner’s sugar (sifted)
2 tablespoons vanilla extract
1 sleeve of Oreos, crushed (about 15 Oreos)
*Note: In warmer climates/seasons you will want to change the amount of butter to 4 sticks (2 cups) and also add 1½ cups of vegetable shortening to the buttercream. This will give more stability when the weather is hot.
How to make this.....
1. Over a double boiler, heat the whites and granulated sugar and salt, whisking constantly, until all the mixture is hot to the touch and the sugar is dissolved. Take care to heat this slowly — you don’t want scrambled eggs!
2. Place the mixture in a stand mixer and whip on high for 5 minutes, until the mixture is completely cool and holds peaks.
3. Turn the mixer to medium speed and add the softened butter a little at a time. Remember, depending on the climate in your area, you may need to adjust the butter and add some shortening.
4. Add the powdered sugar and vanilla and blend thoroughly.
5. Add Oreo crumbs and mix until incorporated.
------------------------------------------------------------------------------------------------------------------------------------------------
Here are the affiliate links for products we used in the show!
Offset spatula: amzn.to/3ffIJhc
Turntable: amzn.to/2AZ9IPk
Cake Texture Comb: https://www.amazon.com/gp/product/B08...
Cake scraper: amzn.to/2zrDax6
Spatulas: amzn.to/2Uzqk7i
Cake Slayer (bread knife): amzn.to/2YiByis
Sprinkles: amzn.to/3jzRsjY
——————————————————————————————————————————————————-
About JJR:
Joshua John Russell is a pastry chef and cake designer from Atlanta, GA. He
graduated in 2002 from Johnson and Wales University and started his career as a
pastry chef at the famous Grove Park Inn in Asheville, NC. Joshua made a name
for himself appearing on 15 episodes of Food Network Challenge (winning 5) and all
6 episodes of Last Cake Standing, as well as local media and TV outlets. His work
has been featured in books (Decadent Details), magazines (Jezebel, Atlanta
Weddings, Flavors, 944, Life and Style and Grace Ormonde) and national ad
campaigns.
In addition to being a pastry chef, Joshua has food styled for Focus
Brands, Sweetex, and had his work featured in several TV shows and movies (Life as we
Know It, Table 19 and Dynasty). Joshua’s endeavors as an instructor at Craftsy.
com has produced worldwide attention with a student base spanning the globe.
In 2015 Joshua was named one of the top ten cake designers in North America by
Dessert Professional Magazine, as well as Johnson and Wales University’s
Distinguished Visiting Chef. His name in the business and success in the field has
also prompted Joshua to be asked to judge cake shows and baking competitions
from the Austin Cake show, Viking Cooking School, Share Our Strength, Top Chef
Jr. and Nailed It (Netflix). Joshua hosted the NBC YouTube show Man About
Cake. He currently works as a corporate pastry chef for Irca in Atlanta and hosts You’ve Been Desserted.
