Polka Dot Cake
Photographer: Lee Harrleson; Stylists: Jan Gautro, Ana Kelly
- Buttermilk Breakfast Cake
- 1 (16-ounce) container strawberry frosting
- 1 (16-ounce) container white frosting
- 1 (24-ounce) package white rolled fondant (Wilton)
- 2 packages pastel-colored wafer candy (such as Neccos)
- Prepare Buttermilk Breakfast Cake according to recipe directions, omitting the brown sugar-cinnamon step and baking in 2 (9-inch) cake pans instead of a Bundt pan.
- Spread 1 cup strawberry frosting between layers. Spread white frosting in a thin layer (crumb coat) to top and sides of cake making sure surfaces are very smooth, filling in any wholes or gaps with frosting.
- Microwave fondant on HIGH in 30 second intervals until softened and pliable. Roll out on a smooth surface dusted lightly with cornstarch to ¼-inch thickness. Follow package directions for applying fondant to cake. Decorate cake with pastel colored wafer candy using small daps of white frosting to help secure candies to fondant.
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