Polka Dot Cake: A Sweet Delight for Every Celebration
Category: Desserts
Servings: 10
This gorgeous polka dot cake, complete with layers of soft chocolate sponge and smooth buttercream, is a perfect centerpiece for any special occasion. Its whimsical polka dots and colorful decorations will delight both the eyes and the taste buds.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 180g |
| All-purpose flour (Farina 00) | 220g |
| Butter | 200g |
| Granulated sugar | 250g |
| Dark chocolate | 200g |
| Whole milk | 100g |
| Baking powder | 8g |
| Water | 85g |
| Granulated sugar (for syrup) | 225g |
| Egg whites | 120g |
| Butter (for buttercream) | 280g |
| Vanilla bean | 1 pod |
| Powdered sugar (for buttercream) | 50g |
| Fondant (for decoration) | 900g |
| Food coloring (red) | q.b. (as needed) |
| Edible glue | q.b. (as needed) |
| Food coloring pens | q.b. (as needed) |
| Glitter sugar | q.b. (as needed) |
| Additional edible decorations | q.b. (as needed) |
Instructions:
-
Prepare the Cake Batter:
- Begin by finely chopping the dark chocolate. Add the milk to the chocolate and mix well.
- Transfer the chocolate-milk mixture to a stand mixer and blend with eggs until smooth.
- Sift the flour and baking powder into the mixture, gently folding them in with a spatula.
- Grease a 23 cm (9-inch) round cake pan and line the bottom with parchment paper. Pour the batter into the pan, ensuring it is evenly distributed.
- Bake in a preheated oven at 180Β°C (350Β°F) for about 30-35 minutes, or until a toothpick inserted comes out clean. Let the cake cool completely before assembling.
-
Make the Buttercream:
- In a saucepan, combine the water and granulated sugar. Heat the mixture until the sugar dissolves, then bring it to a boil. Use a thermometer to monitor the temperature; it should reach 121Β°C (250Β°F).
- While the syrup is heating, scrape the seeds from the vanilla bean into the bowl of a stand mixer. Add the egg whites and 50g powdered sugar. Start whisking the egg whites at high speed until soft peaks form.
- When the syrup reaches 116Β°C (241Β°F), carefully pour it into the egg whites while continuing to whisk. Once the syrup is fully incorporated, keep whisking until the mixture forms stiff peaks.
- Switch to the paddle attachment and gradually add the softened butter, a little at a time, until fully incorporated. Continue mixing until the buttercream is smooth and glossy.
- Transfer the buttercream to a piping bag and set aside.
-
Prepare the Fondant Decorations:
- Take two blocks of fondant and color them with red food coloring. Set them aside for later use.
- Take another block of fondant, divide it in half. Roll one half into a thin disc about 2mm thick. Use various sized round cutters to create small fondant dots.
- With the remaining fondant, roll it into long strips and braid them to create a decorative rope for the cake’s border.
-
Assemble the Cake:
- Once the cake is fully cooled, slice it into two layers.
- Cover the cake with a thin layer of buttercream (around 5mm thick). Use a rolling pin to carefully roll out the pink fondant and cover the entire cake. Trim off the excess fondant along the edges to ensure a neat finish.
- Carefully transfer the cake to a serving stand or cake pedestal.
- Use edible glue to attach the fondant polka dots in a random pattern on top of the cake, starting with the larger dots first. Decorate the larger dots with gel decorations and glitter sugar, and finish by adding small edible pearls on the smaller dots.
- Once the dots are arranged, pipe the braided fondant rope around the edge of the cake for a polished finish.
-
Final Touches:
- For an added touch of sparkle, dust the top of the cake with additional glitter sugar.
- Let the cake set for a few hours to allow the fondant and buttercream to firm up.
Serving & Storage:
- Once decorated, this polka dot cake is ready to serve! Itβs perfect for birthdays, anniversaries, or any event that calls for a stunning, festive dessert.
- Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to keep the buttercream fresh, but be sure to bring it back to room temperature before serving for the best texture.
Pro Tip: If you’re looking for an even more personalized touch, feel free to color the fondant with your preferred shades or use different shapes for the polka dots. The possibilities are endless with this fun, customizable cake design!
This delightful Polka Dot Cake, with its rich chocolate layers and creamy buttercream, is sure to become a favorite in your dessert repertoire. Enjoy the sweet joy it brings to your celebrations!
