Surprise Inside Cake - Hidden Polka Dots Recipe and Tutorial

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 the original 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

§  6 bowls for tinting

§  3 – 6” cake pans

INGREDIENTS

§  2 white cake mixes

§  3 whole eggs (for cake balls)

§  3 egg whites (for second cake mix)

§  2/3 cup vegetable oil (divided)

§  1 1/4 cup (to replace water in 1^st cake mix + 1/2 cup milk (2^nd cake mix)

§  1 cup sour cream (optional for added moistness & density in 2^nd cake mix)

§  2 small boxes of instant vanilla or white chocolate pudding

§  Non-stick baking spray with flour

§  AmeriColor soft gel pastes:

Orange 113                                  Lemon Yellow 107

Electric Pink 164                        Electric Green 162  

Sky Blue 103                              Mix of Regal Purple 130 & Electric Purple 165

§  AmeriColor or Wilton White coloring (optional)

           

DIRECTIONS:

CAKE BALLS

§  Preheat oven to 350 degrees F. Spray pans with baking spray.

§  Prepare 1 white cake mix making the some of the adjustments recommended in the instruction guide with the cake pop pan. Suggested: Add 1 box of instant vanilla pudding and substitute milk for the water called for in the mix. Do not decrease the liquid or increase the amount of eggs listed in the cake mix instructions.              

§  Divide the batter into 6 bowls and tint each using about 1/2 t. of gel paste so that the colors remain vivid after baking. You will have batter left over to make another batch of cake balls for a different project.

§  Prepare cake ball pan by spraying the outside of the vents with baking spray. Pour tinted batters into cake ball pan – 3 balls of each color.

§  Bake at 350F for 13 minutes so the cake balls are just done and springy to the touch but not browned. This way they won’t dry out too much and float during the second bake time.

§  When cooled, trim the tops and edges to remove the ridges using sharp craft scissors.

  WHITE CAKE

§  Preheat oven to 350 degrees F. Spray pans with baking spray.

§  Prepare the 2^nd cake mix as directed on the box using the all white method shown on the package with egg whites. Add a small box of instant vanilla pudding, 1 cup of sour cream, 3 egg whites, 1/2 cup milk and 1/3 cup vegetable oil to the dry mix. Make sure the cake mix does NOT have pudding already added. Add optional white color for even better contrast if desired.

§  Place just enough batter to cover the bottom of the prepared pans and set the cake balls on top.

§  Pour the batter evenly around the cake balls, saving a small amount to barely spoon over the top of the balls. Do not tap the pan.

§  Mark the edge of the pans w/batter where you want the balls to line up – and notch the cakes when they’re done.

§  Bake the filled 6” rounds for about 30-35 minutes until they pull from the sides of the pan and spring back when lightly touched. Do not use a toothpick to test.

§  If your cakes are not level or have bumps where the balls have risen, place a damp paper towel on top of each layer as soon as they are removed from the oven. Press the warm cake with something flat, like the bottom of a smaller pan. Invert the layers after 10 minutes onto a flat surface to finish cooling. Wrap the cooled layers in plastic wrap and freeze until solid.

§  Prepare frosting from recipe below. Double the recipe if you like tons of frosting.

§  Remove cake layers from freezer. Frost the tops of 2 layers and stack. Frost the top and sides and decorate as desired. Refrigerate until 1 hour before serving for cutting ease.

Wilton's Buttercream Icing (Pure White Version)

Yield: about 3 cups of icing

INGREDIENTS

•  1 cup solid vegetable shortening

•  1 teaspoon clear vanilla extract Easy-Add clear vanilla extract

•   4 cups sifted confectioners' sugar (approximately 1 lb.)

•  2 tablespoons milk

•  1/2 teaspoon No-Color Butter Flavor

•  Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

INSTRUCTIONS:

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Happy Caking!