Polka Dot Birthday Cake Recipes

POLKA DOT CAKE

Polka Dot Cake image

Try this polka dot cake recipe made with Betty Crocker™ Super Moist™ white cake mix.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h5m

Yield 12

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 container Betty Crocker™ Whipped fluffy white frosting
Red food color
1/2 cup round pink and orange candy melts or coating wafers (3 oz)

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 9- or 8-inch round cake pans with baking spray with flour.
Make, bake and cool cake mix as directed on box for two 9- or 8-inch round pans.
Tint 1/3 cup of the frosting with 1 or 2 drops food color for desired shade of pink.
On serving plate, place 1 cake layer, rounded side down; spread pink frosting over layer almost to edge. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
Insert candies into frosting on side and top of cake as desired. Store loosely covered.

Nutrition Facts : Calories 360, Carbohydrate 53 g, Cholesterol 0 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 37 g, TransFat 2 g

SIMPLE GUM DROP POLKA DOT CAKE

Simple Gum Drop Polka Dot Cake image

Gum drops make it easy to create a tasty, colorful polka dot birthday cake!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 12

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting
40 sugar-coated gum drops in assorted colors

Steps:

Heat oven to 350F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8-inch) round cake pans with shortening or cooking spray.
Make and bake cake mix as directed on box for 8-inch rounds. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. For easier handling, refrigerate or freeze cakes 30 minutes to 1 hour or until firm.
On serving plate, place 1 cake layer, rounded side down. Spread with 1/2 cup of the frosting. Top with second cake layer, rounded side up. Frost top and sides of cake with remaining frosting.
On sugared surface, use rolling pin to roll gumdrops into circles. Place circles on sides and top of cake.

Nutrition Facts : ServingSize 1 slice

POLKA-DOT BIRTHDAY CAKE

Polka-Dot Birthday Cake image

The cake has a tart flavor from the orange zest and is filled with sweet orange marmalade. You may replace the orange with lemon zest and curd, or omit the zest and fill the cake with other types of jam.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 12

Ingredients

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/4 cups sifted cake flour (not self-rising), plus more for pan
1/2 cup milk
4 large eggs
1 1/2 teaspoons pure vanilla extract
Finely grated zest of 1 orange
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sweet orange marmalade
Swiss Meringue Buttercream
Food colors

Steps:

Preheat oven to 350 degrees. Line an 11-by-17-inch rimmed baking sheet with parchment paper; butter parchment and sides of pan, and dust with flour. Set aside.
In a small bowl, whisk together milk, eggs, vanilla, and orange zest. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. With mixer on low, add butter 1/2 stick at a time; beat until mixture is the texture of coarse meal. Add half the milk mixture, and increase speed to medium-high; beat 1 minute. With mixer running, slowly add remaining milk mixture. Beat 30 seconds more.
Spread batter into prepared pan, smoothing top with a spatula. Bake until golden on the top and edges are pulling away from the sides, 20 to 25 minutes.
Transfer to a wire rack; let cool 10 minutes. Run a knife around the edge of the pan, and invert onto wire rack. Remove parchment; let cake cool completely.
Cut cake in half, into two 8 1/2-by-11-inch pieces. In a small saucepan, heat marmalade until it is syrupy (strain as needed). Spread over one half; let cool at least 10 minutes. Top with remaining half.
Cut cake into 8 pieces, each about 3 by 4 inches. Cut parchment paper into 8 pieces, each 4 by 5 inches; set a piece of cake on each. Measure 2 1/2 cups buttercream; set aside. Using a small offset spatula, thinly coat top and sides of each piece with some of the remaining buttercream to seal in crumbs. Transfer cakes on parchment paper to a baking sheet, and place in refrigerator 20 to 30 minutes. Remove from refrigerator; cover each piece with a final layer of buttercream, smoothing top and sides with the offset spatula. Return baking sheet to refrigerator.
Place 3/4 cup reserved buttercream in a small bowl; tint it red for the numbers. Transfer to a pastry bag fitted with an Ateco #11 large round tip. Divide remaining 1 3/4 cups reserved buttercream among four small bowls; tint each a different color. Transfer all but one color to separate pastry bags fitted with #11 tips. Place remaining color in a pastry bag fitted with an Ateco #5 small round tip to make tiny dots. Remove cakes from refrigerator. Using red frosting, pipe numbers 1 through 8 on top of cakes, a different number on each. Pipe dots around numbers with other colors. Return cakes to refrigerator.
To assemble, remove cakes from refrigerator, and remove parchment paper. Arrange cakes on a serving tray, forming a hopscotch or other desired pattern. Serve.

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