It was Alexie’s birthday last week and she turned one! We had an awesome bubble bash for her birthday and she loved every second of it. And every birthday party needs a cake. I decided to try my hand at a polka dot cake. I though it would be so fun when we cut into it to see the little “bubbles” of color. And it was.
I made a delicious white chocolate cake batter. It’s a little sweeter than vanilla, but it’s still white, which was important for the polka dot cake. And it tastes AMAZING! My husband isn’t really a cake person. I made this and had few extra dots sitting on the counter. He decided to try one and was blown away by the flavour. He ended up eating all my extra dots in one sitting, which isn’t like him at all. This batter recipe is also great just as a regular cake recipe without the polka dots. It’s really something special, all on it’s own.
The cake turned out beautifully and was the centerpiece of my buffet. And it was delicious! So flavourful and so much fun to eat! The only thing was that is rained a little and the cake got a little wet so the candy bubbles melted a little. But it was still delicious, just the cake stand was a little sticky.
½ cup butter; softened
1 cup sugar
1 tsp vanilla
1 tsp baking powder
1 cup milk
1 cup white chocolate chips, melted
1 ½ cups flour
2 cup butter, soft
4-6 cups icing sugar
2 tsp vanilla
2 tbsp whipping cream
- Preheat oven to 350°F
- To make the batter, beat eggs and cream together with butter, sugar, and vanilla.
- Melt 1 cup of white chocolate chips. I put mine in a microwaveable bowl and microwaved on high for 30 seconds at a time, mixing well between bouts until smooth. Add to butter mixture, along with baking powder and milk.
- Carefully mix in flour. Don’t over mix or you’ll get a very dense cake.
- To make the dots, I made a single batch of this recipe and I divided it into four smaller batches with I dyed with some food colouring. I kept with my colour palette of purples and blues and made 2 shades of each. I poured a little batter into a donut hole pan (or a cake pop pan would work) and baked them for about 6-8 minutes.
- batter until the balls were almost covered. I rolled the dots so they were all fully coated with batter
- Bake for 25-35 minutes depending on the size of your pan.
- To make the buttercream, mix together all the ingredients. Then whip on high with a whipping blade for 10 minutes. The amount of icing sugar depends on several factors including humidity and temperature. When the frosting stands up on its own, you know you’re done. If not, simply add more icing sugar in 1/2 cup increments.
- Once the cake was fully cooled, I filled and stacked it with the buttercream.
- I made edible-stain glass bubble by melting some Jolly Rancher candies on a parchment paper-covered baking sheet at 350 for about 3 minutes. I took the melted candies out and let the sit for a few seconds. When they became sticky but not fully set, I used some round cookies cutters to cut out the shapes. I mixed up the candies on the sheet to get a more tie-dye effect, which I thought was more like bubbles but I only used blue and purple to keep to my colour theme. Allow them to cool completely on a piece of parchment or speed up the process by placing them in the fridge. Stick on with a little dollop of buttercream and voila!