Polka Dots On The Inside Of The Cake?
Decorating By MelissaAnn84 Updated 4 Jul 2013 , 3:31am by rsquared02
I am still curious to see how this turned out....
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.
I've done that too. and have used jimmies (i think you guys call them funfetti or sprinkles) I love the mini colored choc chips, except I can only find them around christmas time here.
I just tried this, after I chilled the batter in the freezer, and I think it is going to work, but I would love to know how this worked for the OP.
OMG, have you cut the cake yet? Let's see pics.....waiting patiently....{{not}}
I saw this polka dot cheese cake recipe when browsing Maida Heatter recipes:
http://www.saveur.com/article/Recipes/Polka-Dot-Cheesecake
Seems like you could use a thicker batter to pipe the dots with and a normal batter to suspend them in...
Not sure if this is dotted enough, but this is interesting. - http://poornimastastytreats.blogspot.com/2009/02/marble-ring-cake.html
Im sorry it took me so long to reply, ive been without internet for over a month (didnt think that was humanly possible!). The cake didnt really turn out. As i tried to rollthe batter into balls, it just melted, I tried piping it, but it was too thick and didnt turn out round.
I think I figured it out. I've posted some photos in my gallery and a tutorial on my blog. Hope this helps!
http://cakecentral.com/gallery/2332767/polka-dots
http://cakecentral.com/gallery/2336306/two-colored-twice-baked-mini-donuts-inside-cake
http://cakecentral.com/gallery/2336300/2337283/other-cakes
I added pink dots to the inside of my wedding cake. It was a scratch butter cake batter.
I used about 1/4 of the total batter, tinted it light pink, and used a large icing bag with NO tip to add the dots.
I baked these layers as all other layers with magic cake strips. The dots turned out very well.
You first make colored cake-pops (white mix + food coloring). After they're cooked then put a little batter in pan add cake pops then batter on top (not shown - but be sure batter covers them!) then bake and the cake pops will "disappear" as the cake rises (you can undercook cake-pops a tiny bit so they don't get dried out in second baking).
I also learned from playing with my daughter that sprinkles make pretty cool rainbow speckles in white cake mix. You can see them in the bowl of cake-pops. We didn't use them in the finished cake though.
You first make colored cake-pops (white mix + food coloring). After they're cooked then put a little batter in pan add cake pops then batter on top (not shown - but be sure batter covers them!) then bake and the cake pops will "disappear" as the cake rises (you can undercook cake-pops a tiny bit so they don't get dried out in second baking).
I also learned from playing with my daughter that sprinkles make pretty cool rainbow speckles in white cake mix. You can see them in the bowl of cake-pops. We didn't use them in the finished cake though.
On the Great American Baker competition, one of the challenges they recently had was something very similar to this -- not polka dots, but baker's choice for the kind of "surprise" upon cutting. Somebody did a dog bone, somebody else did hearts...you get the idea. I was curious too as to how they would incorporate those shapes into the batter without the shapes coming out all gobbeldygook. What they all did was basically akin to the cake pop idea : they each made a separate cake(s) colored to their taste. Once that cake was cooled they cut out their desired shapes with cookie cutters. For the main cake, they first poured a little batter into the tin, arranged the shape(s), then continued with the batter so that the batter covered the shapes.
Some of them came out really nice like the photos right here :points: A couple of people IIRC slightly underbaked their shape cakes on the idea that the shape wouldn't overbake the second time around. Those were the cakes where the shapes became smeared, and it's understandable with underbaked batter being not as loose as raw batter, but loose enough so as not to hold its shape.
I agree a shape might get messed up if it were too underbaked. When I say underbake, I mean by maybe 5 minutes or so - just a slight precaution so the 2nd baking won't make it too dry. Mine were almost fully baked but slightly moist inside. The outside was done and that's what will hold your shape. As far as texture when the 2nd baking was done, I could tell a slight difference between the dots from the rest of the cake, but nothing major. Still yummy :-)
I did this with my daughter's birthday cake. I only wish we'd have made more, it turned out great! AND it was a use for the baby cakes cake pop maker she got for Christmas, lol. Pic attached. You can see why I said I wish we'd have made more.
We made two batches of batter, one stayed white, the other we colored the in pink and purple. Then made the little cake pops with the colored batter. Dropped the baked cake balls in the greased cake pan, filled the pan with white cake batter and baked as usual. It turned out great! (I think!)
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