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!
30 mins + firming time
WHAT YOU’LL NEED
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)
WHAT TO DO
- Break off a third of the fondant to colour.
- Knead fondant until softened, then add a few drops of green food colouring to it.
- Knead in the colour until fully combined. Repeat until desired colour is achieved.
- Place in a zip-lock bag or wrap in plastic wrap. Set aside.
- Using a large cookie cutter, cut the centre out of two of the cakes.
- Discard the outer circles.
- For the buttercream, add a few drops of blue food colouring to it and stir thoroughly before adding any more.
- 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.
- Remove from fridge and place the first uncut cake on to a serving platter, securing the base with a little icing.
- Ice the top of the cake, then place the next uncut cake on top.
- Ice the top and sides of both cakes.
- Next, place smaller cake circle on top and repeat the process until cake is covered with the buttercream.
- Roll out the fondant on a lightly sugared bench (using icing sugar) and roll to a 2mm thickness.
- 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