MelissaAnn84 Posted 17 Aug 2010 , 1:16am
post #1 of

Does anyone know of a way to create a polka dot effect inside of a cake, so that you only see them once the cake is cut?

47 replies
kger Posted 17 Aug 2010 , 2:30am
post #2 of

Are you talking about funfetti?

tastyart Posted 17 Aug 2010 , 2:46am
post #3 of

I know how to make a checker board design. I'll have to give the polkadots some serious thought. That would certainly be cool, just not sure how you would pull that off. I'll be watching to see if anyone provides a solution.

ladybug614 Posted 17 Aug 2010 , 2:57am
post #4 of

Can you put drops of colored cake mix on the top after you have poured the white cake mix?

blessedist Posted 17 Aug 2010 , 2:59am
post #5 of

Only thing I can think of is using these sprinkles gently folded in batter the same way you'd add regular sprinkles for a funfetti cake.....IDK icon_rolleyes.gif

http://www.wilton.com/store/site/product.cfm?id=1829AFB8-423B-522D-F191C6A3B50232AD&killnav=1

SecretAgentCakeBaker Posted 17 Aug 2010 , 12:09pm
post #6 of

I've never sone it, but here's what I would try. Fit a pastry bag with a Large round rip (maybe even the Bismark so you can reach to the bottom of the pan.) fill your cake pan with the basic batter, then in random places, pipe the colored batter in. You would need to push the tip down into the batter.

Please let us know how it goes, what you did, and a picture. This sounds like a neat idea you have!

confectionsofahousewife Posted 17 Aug 2010 , 12:34pm
post #7 of
Quote:
Originally Posted by SecretAgentCakeBaker

I've never sone it, but here's what I would try. Fit a pastry bag with a Large round rip (maybe even the Bismark so you can reach to the bottom of the pan.) fill your cake pan with the basic batter, then in random places, pipe the colored batter in. You would need to push the tip down into the batter.

Please let us know how it goes, what you did, and a picture. This sounds like a neat idea you have!




That's exactly what I was going to suggest! So you would have like cylinders of other colors throughout. I'm still not conviced that they would be round like dots though.

MelissaAnn84 Posted 17 Aug 2010 , 12:39pm
post #8 of

i didnt know the funfetti came in jumbo size, ill give that a try on half of my practice cake and the pastry bag technique on the other half. The party isnt for another month so i have some time to play around with it. thanks for the suggestions!

CWIL Posted 17 Aug 2010 , 1:20pm
post #9 of

How about if you fill your pan with half of your batter, then drop dollops of colored batter, then cover with remaining half of batter. I haven't personally tried this, but it may work.

Crabbabs Posted 17 Aug 2010 , 1:24pm

I have been brainstorming about how I would do something similar to this. The only problem I see with sticking a tip into the batter is that you might get streaks when you pull the tip out. I would suggest pouring in an inch or two of batter into the pan, then pipe a dots of colored batter on top of that, then add another inch of batter. Then more dots, and again and again until you fill to the height you want. I would also pipe in the plain batter with a tip so it doesn't displace the batter already in the pan. I think I might try this soon too!

Crabbabs Posted 17 Aug 2010 , 1:25pm

oops, CWIL and I have the same idea

CHoxie Posted 17 Aug 2010 , 1:30pm

I did what I call a "Holy Cow" cake. I used Chocolate cake and White cake to create this. I baked the layers normally. Then after they were cooled, I used a round cutter and cut "holes" in the seperate cakes. Then i pulled the plugs from each cake and replaced them in the other layer. This made 2 seperate cakes. I had a dark and a white layer for each cake, with the opposite color in each layer. Then i covered it with White MMF and black patches to look like cow skin. Went over very well.

SecretAgentCakeBaker Posted 17 Aug 2010 , 1:41pm

I think the layering idea sounds better. While I was thinking of the piping idea, I was worried that it might look like stripes. The layer sounds like a better way to control it.

cownsj Posted 17 Aug 2010 , 2:21pm

Depending on the size and and quantity of polka dots you want, I would color some batter in whatever colors you want the dots to be. I would spoon in some white batter in the pan, then put either dollops for larger dots, or pipe dots for smaller ones, then cover some more by spooning gently on top and keep repeating until the pan is filled.

Herekittykitty Posted 17 Aug 2010 , 2:28pm

I've done it with mini chocolate chips mixed into pink cake batter and just poured into the pan. Mini's are light enough not to sink if you don't have a real thin batter.

cakesdivine Posted 17 Aug 2010 , 2:36pm

Here is a thought, freeze some cake batter in the color or flavor you want. Then when frozen scoop balls of batter. Then pour the main cake batter color and place the balls of frozen batter strategically through out. That should do it. Might have to play with baking times and such due to the frozen batter taking a bit longer than the other batter to actually bake. But worth a try...or two. Think I might give this a whirl myself. icon_smile.gif

SecretAgentCakeBaker Posted 17 Aug 2010 , 2:45pm

Instructions to make a polka dot cheesecake. She used a piping bag.
http://bakersdaughter.typepad.com/the_bakers_daughter/cheesecake/


Here is a link to a polka dot drink.
http://www.mypartyfile.com/blog/?p=2118

Ellie1985 Posted 17 Aug 2010 , 3:01pm

The polka dot cheesecake looks awesome!! I have to try that. Thanks for the website.

mommynana Posted 17 Aug 2010 , 3:05pm

hey SectretAgentCakeBaker, i liked that link with the polker dot cheese cake thank u for posting it think u can do that with any cheese cake recipe

SecretAgentCakeBaker Posted 17 Aug 2010 , 3:29pm
Quote:
Originally Posted by mommynana

think u can do that with any cheese cake recipe




I would assume so, though I have never made a cheesecake before.

JohnnyCakes1966 Posted 17 Aug 2010 , 3:35pm
Quote:
Originally Posted by cakesdivine

Here is a thought, freeze some cake batter in the color or flavor you want. Then when frozen scoop balls of batter. Then pour the main cake batter color and place the balls of frozen batter strategically through out.




I was thinking along this line, too. Not 100% sure it will work because of the different temps of batter....and when the frozen balls warm up, they might spread flat instead of keeping their ball shape....and they might sink to the bottom of the batter right away....but worth a try.

Other than that, I think what CHoxie suggested is a fool-proof way of getting this effect.

cakesdivine Posted 17 Aug 2010 , 3:48pm

I guess it depends on how large you want the dot to be. I was thinking melon ball sized and placing in center then a circle around the center then if room another circle around. Each layer would have one layer of "dots" but equally across. If you try to do really small dots they may or may not sink. To me polka dots need to be exactly spaced apart not randomly sprinkled through out.

And if you think about it when you do a marble cake the different batters don't spread, they stay exactly where you mixed them and expand together. If the frozen batter takes a little longer to bake the outer batter around it will create a bit of a seal around the "dot" then the dot will bake a little longer. If you do slow and low it could work really well. Piping will give you a "dot" effect but not a polka dot effect of a perfectly round dot.

cownsj Posted 17 Aug 2010 , 4:26pm

If you go with the frozen colors being added, is there any reason you can't assemble the batter, then let it sit for a bit until the frozen batter thaws, or at least levels out the temperature a bit more in the rest of the batter?

JohnnyCakes1966 Posted 17 Aug 2010 , 4:40pm
Quote:
Originally Posted by cownsj

If you go with the frozen colors being added, is there any reason you can't assemble the batter, then let it sit for a bit until the frozen batter thaws, or at least levels out the temperature a bit more in the rest of the batter?




I wonder though, if the frozen balls came to room temp, wouldn't they flatten or spread out? SOMEONE is gonna have to test this and find out!!! icon_lol.gifthumbs_up.gif

tastyart Posted 17 Aug 2010 , 4:45pm

The frozen batter idea sounds so interesting. I'm dying to try it!

cakesdivine Posted 17 Aug 2010 , 7:17pm

I think I may try this soon! Kind of swamped here of late. Wish this topic would have come up on Friday of last week. I had this entire past weekend OFF! No dance, no cakes, no nothing! It was odd but great! But, this weekend we are travelling to do choreography so the weekend is fully booked, as is next weekend with cakes and dance team tryouts, no time to experiment icon_sad.gif.

MelissaAnn84 Posted 18 Aug 2010 , 12:34am

ok, the batter is in the freezer! i was going to wait until the weekend to start trying out these ideas but the freezer thing sounded good so im tyring it tonight. Ill let you know how it goes!

tastyart Posted 18 Aug 2010 , 1:07am

I can't wait.

cownsj Posted 25 Aug 2010 , 11:48pm
Quote:
Originally Posted by MelissaAnn84

ok, the batter is in the freezer! i was going to wait until the weekend to start trying out these ideas but the freezer thing sounded good so im tyring it tonight. Ill let you know how it goes!




Did you try it out? and if so, what were your results?

chelseak Posted 26 Aug 2010 , 4:18am

I am very curious to see how this turns out!

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