Here the decorations are from sugar paste, white rolled out in one piece, leaves, bird and branches made using a mould. Next time I will definitely continue polka dot theme in decorations here I was just so eager to try out the new fondant mould.
Every piece is unique with dots for each plate, cake is moist and taste fresh.
Ingredients
- Pink Cake Balls
- 50 grams granulated sugar
- 50 grams unsalted butter at room temperature
- 1 egg
- 50 grams self rising flour
- 1/2 teaspoon baking powder
- 2 teaspoons potato flour
- 1/2 teaspoon vanilla
- 5 drops pink food coloring
- Lemon Cake
- 100 grams unsalted butter at room temperature
- 220 grams golden caster sugar
- 2 eggs
- 150 grams self rising flour
- 120 grams plain flour
- 90 mililiters milk at room temperature
- 2 tablespoons sour cream
- 2 tablespoons lemon juice
- Icing and decorations
- 200 grams Philadelphia cream cheese
- 150 grams powdered sugar
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest
- Sugarpaste/fondant/nonpareils for decorations
Servings: people
Units:
Instructions
Pink Cake Balls
- Preheat oven to 160ºC
- Beat butter and sugar until pale and fluffy then add the egg and beat for 3 minutes
- Meanwhile mix baking powder, potato flour and self-rising flour together and add few drops of pink food colouring into vanilla
- Fold the flour mixture into the batter and mix in the coloured vanilla whisking for a minute.
- Pour the batter into cake pop pan and bake for 18-20 minutes , until a toothpick inserted from the hole all the way through comes out clean
- Let them cool down before removing from the silicon pan gently pushing them out one by one
Lemon Cake
- Preheat oven to 160ºC and grease and flour a 25cm cake pan.
- Beat butter and sugar until pale and fluffy and then add eggs one at time beating for 3 minutes after each egg.
- Combine the flours and in a separate bowl/jar mix lemon juice and sour cream.
- Beating in low speed add the flours and milk into the batter in three steps mixing for a minute after each step.
- Place a few pink cake balls in the bottom and pour batter over them, then place rest of the cake balls and cover them in the batter.
- Bake 30-35 minutes until a toothpick inserted from the middle comes out clean.
- Let the cake cool down completely before cutting.
- Moisten the cake with tablespoon of lemon juice mixed in tablespoon of water or sparkling water.
Lemon Cream Cheese Frosting
- Beat cream cheese, powdered sugar, 2 tablespoons of lemon juice starting with low speed gradually increasing the speed, when mixed to creamy texture add grated lemon zest and mix it in.
- Fill the cake with icing and leave 1/3 of the icing for covering the cake and decorate as you like.
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