Hope that all of you are enjoying summer where ever you are!Sun, fun and a little cake mixed in never hurt anyone.
It's been a long time coming but I've finally trimmed down theoriginal Hidden Polka Dot Cake post.Hopefully this will make it easier to have polka dots in your life.
Hope to hear more of your success stories really soon!
Thanks!
Polka Dot Cake
Tutorial by Deborah Stauch
www.Once-Upon-A-Pedestal.blogspot.com
EQUIPMENT
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6 bowls for tinting
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3 – 6” cake pans
INGREDIENTS
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2 white cake mixes
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3 whole eggs (forcake balls)
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3 egg whites (forsecond cake mix)
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1 1/4 cup (to replacewater in 1st cake mix + 1/2 cup milk (2nd cake mix)
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1 cup sour cream(optional for added moistness & density in 2nd cake mix)
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2 small boxes ofinstant vanilla or white chocolate pudding
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Non-stick bakingspray with flour
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AmeriColor soft gel pastes:
Orange 113 Lemon Yellow107
Electric Pink 164 Electric Green 162
Sky Blue 103 Mix of RegalPurple 130 & Electric Purple 165
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AmeriColor or Wilton Whitecoloring (optional)
DIRECTIONS:
CAKE BALLS
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Preheat oven to 350 degrees F.Spray pans with baking spray.
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Prepare 1 white cake mix makingthe some of the adjustments recommended in the instruction guide with the cakepop pan. Suggested: Add 1 box of instantvanilla pudding and substitute milk for the water called for in the mix. Do notdecrease the liquid or increase the amount of eggs listed in the cake mixinstructions.
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Divide the batter into 6 bowlsand tint each using about 1/2 t. of gel paste so that the colors remain vividafter baking. You will have batter left over to make another batch of cakeballs for a different project.
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Prepare cake ball panby spraying the outside of the vents with baking spray. Pour tinted batters intocake ball pan – 3 balls of each color.
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Bake at 350F for 13 minutes sothe cake balls are just done and springy to the touch but not browned. This waythey won’t dry out too much and float during the second bake time.
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When cooled, trim the tops andedges to remove the ridges using sharp craft scissors.
WHITE CAKE
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Preheat oven to 350 degrees F.Spray pans with baking spray.
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Prepare the 2nd cakemix as directed on the box using the all white method shown on the package withegg whites. Add a small box of instant vanilla pudding, 1 cup of sour cream, 3 eggwhites, 1/2 cup milk and 1/3 cup vegetable oil to the dry mix. Make sure thecake mix does NOT have pudding already added. Add optional white color for evenbetter contrast if desired.
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Place just enough batter to cover thebottom of the prepared pans and set the cake balls on top.
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Pour the batter evenly aroundthe cake balls, saving a small amount to barely spoon over the top of the balls.Do not tap the pan.
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Mark the edge of the pans w/batterwhere you want the balls to line up – and notch the cakes when they’re done.
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Bake the filled 6” rounds for about30-35 minutes until they pull from the sides of the pan and spring back whenlightly touched. Do not use a toothpick to test.
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If your cakes are not level orhave bumps where the balls have risen, place a damp paper towel on top of eachlayer as soon as they are removed from the oven. Press the warm cake withsomething flat, like the bottom of a smaller pan. Invert the layers after 10minutes onto a flat surface to finish cooling. Wrap the cooled layers inplastic wrap and freeze until solid.
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Prepare frosting from recipebelow. Double the recipe if you like tons of frosting.
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Remove cake layers from freezer.Frost the tops of 2 layers and stack. Frost the top and sides and decorate asdesired. Refrigerate until 1 hour before serving for cutting ease.
Wilton's Buttercream Icing (PureWhite Version)
Yield: about 3 cups of icing
INGREDIENTS
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1 cup solid vegetable shortening
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1 teaspoon clear vanilla extract Easy-Add clear vanilla extract
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4 cups siftedconfectioners' sugar (approximately 1 lb.)
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2 tablespoons milk
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1/2 teaspoon No-Color Butter Flavor
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Add up to 4 tablespoons light corn syrup, water or milk tothin for icing cakes.
INSTRUCTIONS:
In large bowl, cream shortening and butter with electricmixer. Add vanilla. Gradually add sugar, one cup at a time, beating well onmedium speed. Scrape sides and bottom of bowl often. When all sugar has beenmixed in, icing will appear dry. Add milk and beat at medium speed until lightand fluffy. Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when notin use. Refrigerated in an airtight container, this icing can be stored 2weeks. Rewhip before using.
For thin (spreading) consistencyicing, add 2 tablespoons light corn syrup, water or milk.
Happy Caking!
