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.

Pink Polka Dot Lemon Cake

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Lemon cake with pink polka dots, filled with lemon cream cheese frosting and covered in sugar paste.

Servings	Prep Time
10people	50minutes

Cook Time	Passive Time
55minutes	20minutes

Servings Prep Time 10people 50minutes

Cook Time Passive Time 55minutes 20minutes

Pink Polka Dot Lemon Cake 1 2 3 4 5 Votes: 0 Rating: 0 You: Rate this recipe! Lemon cake with pink polka dots, filled with lemon cream cheese frosting and covered in sugar paste. Servings Prep Time 10people 50minutes Cook Time Passive Time 55minutes 20minutes Servings Prep Time 10people 50minutes Cook Time Passive Time 55minutes 20minutes

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:MetricUS Imperial

Instructions

Pink Cake Balls

1. Preheat oven to 160ºC
2. Beat butter and sugar until pale and fluffy then add the egg and beat for 3 minutes
3. Meanwhile mix baking powder, potato flour and self-rising flour together and add few drops of pink food colouring into vanilla
4. Fold the flour mixture into the batter and mix in the coloured vanilla whisking for a minute.
5. 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
6. Let them cool down before removing from the silicon pan gently pushing them out one by one

Lemon Cake

1. Preheat oven to 160ºC and grease and flour a 25cm cake pan.
2. Beat butter and sugar until pale and fluffy and then add eggs one at time beating for 3 minutes after each egg.
3. Combine the flours and in a separate bowl/jar mix lemon juice and sour cream.
4. Beating in low speed add the flours and milk into the batter in three steps mixing for a minute after each step.
5. 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.
6. Bake 30-35 minutes until a toothpick inserted from the middle comes out clean.
7. Let the cake cool down completely before cutting.
8. Moisten the cake with tablespoon of lemon juice mixed in tablespoon of water or sparkling water.

Lemon Cream Cheese Frosting

1. 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.
2. Fill the cake with icing and leave 1/3 of the icing for covering the cake and decorate as you like.