Polka dot butter cake
- 250 gram unsalted butter, softened
- 2 1/2 cup (550g) caster (superfine) sugar
- 2 teaspoon vanilla extract
- 6 medium_piece eggs
- 1 1/2 cup (225g) plain (all-purpose) flour
- 1 1/2 cup (225g) self-raising flour
- 1 cup (250ml) milk
- 315 gram white chocolate melts
- pink, yellow, blue and green food colourings
White chocolate ganache
- 500 gram white chocolate, chopped coarsely
- 1 1/2 cup (375ml) pouring cream
Polka dot butter cake
- 1Preheat oven to 140°C. Grease two deep 22cm (9-inch) round cake pans; line bases and sides with baking paper, extending the paper 5cm above sides.
- 2Beat butter, sugar, extract, eggs, sifted flours and milk in a large bowl with an electric mixer on low speed until combined. Increase speed to medium; beat about 2 minutes or until mixture is smooth and changed to a paler colour. Spread mixture evenly into pans; tap gently on the bench to release large air bubbles.
- 3Bake cakes about 1 hour. Stand in pans 5 minutes; turn, top-side up, onto wire racks to cool.
- 4Meanwhile, make white chocolate ganache; stir ingredients in a large heatproof bowl over a large saucepan of simmering water until smooth. Cover; refrigerate about 3 hours or until thick. Beat ganache in a large bowl with electric mixer until firm peaks form.
- 5Place white chocolate melts in a small heatproof bowl over a small saucepan of simmering water; stir until melted. Divide chocolate into four small bowls; tint chocolate with colourings.
- 6Working with one colour at a time, spoon chocolate into small piping bags. Pipe small, medium and large discs onto a baking-paper-lined tray; tap tray gently on the bench to flatten rounds. Stand at room temperature until set.
- 7Level top of cakes. Place one cake on a cake stand or prepared cake board; spread with one-third of the ganache, top with other cake. Spread remaining ganache all over cake. Decorate with chocolate discs.
Use small piping bags without a tube or strong plastic bags snip a tiny corner from the bag for easy piping. Prepared cake boards are available from cake decorating and craft stores; you will need one 30cm (12-inch) round board for this cake.
The Latest from Australian Women's Weekly Food
- 43 polenta recipes for dinner or dessertYesterday 5:51am
- Rhubarb and strawberry sponge puddingsJun 30, 2022
- 18 gorgeous green curriesJun 30, 2022
- What to make with your preserved lemonJun 30, 2022
- Nacho bowlsJun 30, 2022
- Preserved lemon, mint and raisin couscous saladJun 30, 2022
- Tomato-braised lamb shanks with creamy polentaJun 30, 2022
- What food is in season in July?Jun 30, 2022
- Choo-choo train birthday cakeJun 30, 2022
- Cheese and silverbeet borekJun 29, 2022
- Minestrone with barley and greensJun 29, 2022
- 42 perfect puddingsJun 29, 2022
- Tzatziki dipJun 29, 2022