Kake Purple Polka Dot Cake


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Here's a super fun take on the rainbow cake that packs a surprise inside. It's a bit involved (you have to bake the polka dots first), but Once Upon A Pedestal has a complete tutorial to guide you along the way. All of that hard work will pay off when you cut into the cake for the first slice at your next birthday party.


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Polka Dot Cake Recipe, adapted from Simply Sweet ColorCakes. 2 boxes of cake mix with pudding in the mix (15.25 oz) 2 cans of frosting food coloring. 6″ cake pan silicone cake pop pan. Mix your white cake mixes together with the eggs, water and oil it calls for (to get your cake as white as possible, do the egg white only version).


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Set aside. In a large bowl, combine cake mix, water, vegetable oil and eggs. Mix until thoroughly combined. Pour batter into the prepared baking pan and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool, then using the handle of a wooden spoon poke holes over each inch of the cake.


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With an electric mixer, stir on low speed to combine (30 seconds). Then turn mixer up to medium and beat for 2 minutes. Pour about 1 cup of batter into each of the prepared pans, then place about 12 chilled cake balls in each pan. Pour remaining batter into each pan, evenly distributing it, but don't fill to top.


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I used the Wilton Color Right food coloring. Pour each color into an 8"x3.5" loaf pan that's been greased with cooking spray. Bake at 350°F for 20 minutes. Let cool. Crumble cake into 5 separate bowls. Meanwhile, prepare your buttercream frosting (recipe below). Add ⅓ cup of frosting to each bowl of crumbs.


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Whisk in water, oil, vinegar, and vanilla until well combined. Scrape batter into pan and spread in an even layer. Step 3 In a medium bowl, whisk egg, cream cheese, and remaining 1/4 cup.


FileChocolate mousse cake 2.jpg Wikimedia Commons

1. Preheat oven to 350°. Grease cavities of 1 cake pop mold and 3 (8-inch) round cake pans; line round cake pans with parchment paper. Prepare double batch of cake mix according to package.


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Part 2: Fill cake pans. After adding just enough batter to cover the bottom of my prepared pans, the cake balls were placed inside. My original plan was to freeze the balls before this step but I skipped it so they were room temp when they went in the pans. The remaining batter was scooped over each ball to cover. And into the oven they went.


Me experimenting with making a pokeadot cake jury still out. Dot

Step 3: Poke Holes and Add Filling. Using the handle of a wooden spoon ($8, Walmart ), poke holes through the cake about 1 inch apart. Make sure the holes aren't too close together or too far apart—if they're too close together, your cake could be too moist; if they're too far apart, there may not be enough filling throughout the cake. Once.


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Instructions. Heat oven to 350°F. Grease two 8-inch round cake pans; line pans with parchment, grease and flour, tapping out excess flour, then set aside. In a bowl combine flour, baking powder, baking soda and salt; set aside. Beat butter and sugar until light, about 2 min. Add vanilla and eggs one at a time, beating after each.


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Vanilla Sponge Cake. Preheat the oven to 160°C/ 325°F. Line a springform pan with baking paper. Separate the eggs and beat the egg whites with an electric mixer until stiff. In a separate bowl, beat the egg yolks, sugar and vanilla sugar until thick and creamy. Fold in the egg whites and the flour. Pour one third of the sponge cake batter.


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Combine cake mix, eggs, and vegetable oil in a large mixing bowl. Using kitchen mixer, mix for one minute.until well combined. Add in white chocolate chips, and stir gently until combined, about 15 seconds. Using standard dinner spoon or ice cream scoop, scoop batter and drop onto greased cookie sheet, 12 cookies per pan.


FileSheet cake.jpg Wikimedia Commons

Print. 1 Preheat oven to 350°F. For the Cake, prepare 1 package of the cake mix as directed on package. Divide batter evenly among 3 bowls (about 1 1/3 cups batter in each bowl). Stir raspberry flavor and 10 drops of the red food color into first bowl. Stir lemon extract and green food color into second bowl.


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Steps. 1. Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan, using water, oil and egg whites. Cool in pan on cooling rack 20 minutes. 2. Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines.


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Let cool completely, at least 30 minutes. Pour cold water into a bowl. Sprinkle gelatin mix on top. Let stand until softened, about 1 minute. Add boiling water and stir constantly until granules are completely dissolved. Poke holes all over the cake using a fork; pour gelatin mix into the holes.


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Preheat the oven to 350 F. Line three 9×2-inch cake pans with parchment paper, and spray them with nonstick cooking spray. Combine the yolks, 1/2 cup of milk, and lemon extract in a small bowl, and whisk gently to combine. Set aside for now.