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
MethodGrease 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 350F (180C) 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.