This playful cake is the perfect balance between whimsical and elegant. Once you've placed the bottom row of polka dots, you have a guideline to follow for placing the remaining dots in a diminishing pattern to the top. You can smooth out any fingerprints left on the dots using a fondant iron once they're set but haven't dried completely.
- Portion size 60 servings
- Credits : Canadian Living Magazine: Best Cakes & Cupcakes Special Issue, 2013
- 7 lbs chocolate rolled fondant
- 1 cup butter softened
- 1 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk
- 3 cups butter softened
- 15 cups icing sugar
- 3 cups whipping cream (35%)
- 6 oz unsweetened chocolate melted and cooled
- 2 tablespoons vanilla
- 1 lb ivory rolled fondant
Grease and flour at least 3-inch (8 cm) deep 8-inch (2.5 L) round cake pan. Line bottom with waxed paper; set aside.
Cake: In large bowl, beat butter; gradually beat in sugar until light. Beat in eggs, 1 at a time; beat in vanilla. Sift together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into prepared pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean and top of cake springs back when lightly touched, 70 to 80 minutes. Let cool in pan on rack for 5 minutes; loosen edge and invert onto rack. Peel off paper and let cool.
Grease and flour at least 3-inch (8 cm) deep 12-inch (6 L) round cake pan. Line bottom with waxed paper; set aside.
Double all ingredients in cake recipe; prepare as directed, but bake for 85 to 95 minutes. (Make-ahead: Wrap individually in plastic wrap and overwrap with foil; freeze for up to
Chocolate Icing: In bowl, beat butter until light; gradually beat in icing sugar and cream, making 3 additions of sugar and 2 of cream. Beat in chocolate and vanilla. (Make- ahead: Cover and refrigerate for up to 24 hours; beat before using.)
Place large cake, top side down, on larger cake board or plate; place on revolving cake stand. Using serrated knife, cut in half horizontally. Spread 2 cups icing over cut side of base. Top with remaining half, cut side down. Gently press to push icing to edge. (See steps 1, 2 and 3, in this how-to slideshow.) Set aside. Repeat with small cake. Cover cakes with remaining icing; Refrigerate until set. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Follow How to cover cakes with fondant, using following measurements: large cake, 28 inches (70 cm); small cake, 20 inches (50 cm).
Place large tier on cake stand; follow How to Build a Tiered Cake.
Dots: On icing sugar-dusted surface, roll out ivory fondant 1/8 inch (3 mm) thick. Cut out 12 large (about 1-1/2 inches/4 cm) circles. Moisten back of each and arrange in clock formation around bottom tier.
Repeat 6 times, slightly decreasing size of dot for each line.