Perfect for the busy Mum, this Polka Dot Cake, as seen in Issue 7 of HOORAY!, is so easy to make.

All you need is a few store-bought ingredients and you’re on your way to party perfection!DIY-Cook-PolkaDotCake-03.jpg


30 mins + firming time


Ages 14+


One packet ready-to-roll fondant | Food colouring (blue and green) | 4 x Coles white chocolate mud cakes | One portion buttercream (see Piñata Cake for instructions, or use store-bought ready-made icing)


  1. Break off a third of the fondant to colour.
  2. Knead fondant until softened, then add a few drops of green food colouring to it.
  3. Knead in the colour until fully combined. Repeat until desired colour is achieved.
  4. Place in a zip-lock bag or wrap in plastic wrap. Set aside.
  5. Using a large cookie cutter, cut the centre out of two of the cakes.
  6. Discard the outer circles.
  7. For the buttercream, add a few drops of blue food colouring to it and stir thoroughly before adding any more.
  8. Ice each cake with a thin layer of buttercream and chill in the fridge to set until firm. This will create a crumb coat, ensuring the next layer of icing won’t pick up crumbs along the way.
  9. Remove from fridge and place the first uncut cake on to a serving platter, securing the base with a little icing.
  10. Ice the top of the cake, then place the next uncut cake on top.
  11. Ice the top and sides of both cakes.
  12. Next, place smaller cake circle on top and repeat the process until cake is covered with the buttercream.
  13. Roll out the fondant on a lightly sugared bench (using icing sugar) and roll to a 2mm thickness.
  14. Using a 3cm cookie cutter, cut rounds out of fondant.


Cut as many as you would like to cover the cake with and place gently on the cake in a pretty pattern.


Unused fondant can be stored in a zip-lock bag or wrapped in plastic wrap for another use later.

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett