Why not become a part of the spotty trend in home baking and try our brand new Polka Dot Fondant Fancy Recipe. These beautiful, cute cakes are delicious and are guaranteed to impress your friends!
175g (6oz) butter or margarine, softened
175g (6oz) dark brown sugar
3 medium eggs, beaten
5ml (1 tsp) Dr. Oetker Vanilla Extract
125g (4 1/2oz) plain flour
50g (2oz) cocoa powder
10ml (2 tsp) Dr. Oetker Baking Powder
150g (5oz) Dr. Oetker White Chocolate Chips
50g (2oz) unsalted butter, softened
90g (3 1/2oz) icing sugar plus extra for dusting
1.25ml (1/4 tsp) natural essence of rose water
350g (12oz) Dr. Oetker Chocolate Regal-Ice, Ready to Roll
300g (10oz) Dr. Oetker White Regal-Ice, Ready to Roll
1.Preheat the oven to 190°C (170°C fan oven, 375°F, Gas 5). Grease and line a 19cm (7in) square cake tin. In a mixing bowl, cream the butter or margarine and sugar together until paler in colour and creamy in texture. Gradually beat in the eggs, and vanilla extract.
2.Sift the flour, cocoa and baking powder on top and add the chocolate chips. Carefully mix all the ingredients together and then spoon into the prepared tin. Smooth over the top and bake in the oven for about 35 minutes until risen and firm to the touch. Allow to cool for 10 minutes before turning on to a wire rack to cool completely.
3.To decorate, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, and stir in the rose water to make a smooth, spreadable icing.
4.Carefully trim away the outside crusty edges from the cake to make it completely square. Cut into 9 equal portions. Holding each piece of cake from top to bottom between your forefinger and thumb, lightly spread each side with a little buttercream. Then place on a board and spread the top with a little buttercream.
5.Set aside 25g (1oz) of the chocolate Regal-Ice, divide the remainder into 5 equal portions. Working on one piece at a time, knead the Regal-Ice until soft and pliable.
If the Regal-Ice is sticky to work with, lightly dust the work surface with a little icing sugar.
6.Thinly roll out the Regal-Ice in a strip long enough to go round the side of the cake, plus an allowance for a piece to cover the top of the cake e.g. you will need a strip approx. 5cm (2inches), or just more than the depth of your cake, by 25cm (10inches) long, or the length of the 4 sides of your cake plus the top.
7.Trim and neaten the edges of the Regal-Ice, reserving the trimmings, and slice off a square from one end to cover the top of the cake. If necessary, roll this piece a bit more so that it slightly drapes over the top of the cake and gently press it in place.
8.Carefully press the remaining strip of Regal-Ice on to the cake sides, starting at one corner, and continue all the way round. Seal the Regal-Ice where the ends meet at the corner.
9.Now pinch the top and sides together and using your fingers, smooth the edges together to make a seamless join. Continue rubbing the Regal-Ice gently to make a smooth glossy finish all over the cake. Use this method to cover another 4 cakes.
10.Follow the same method for white covered cakes, but reserve 40g (1 1/2oz) of Regal-Ice before you start.
11.Before the surface of the cakes dries out, make the “dots”. Using the trimmings, roll tiny balls of contrasting Regal-Ice between your fingers until smooth and gently press randomly on to the covered cakes. Continue pressing until the ball is flush with the side of the cake, and rub with your fingers to smooth it down.
12.Use the reserved Regal-Ice to make small “buttons” to finish. Roll into small balls and press on to the work surface until the thickness of a button. Shape into a neat round and smooth the edge. Make 2 holes in the centre using a cocktail stick. Allow to dry on a piece of baking parchment for about 30 minutes before sitting on top of each cake to decorate.
Cooks Tip: Rose water has a very distinct flavour and the amount given in this recipe will give a delicate flavour. Add a few drops more if you prefer something more flowery. If preferred, replace the rosewater with a few drops Dr Oetker Vanilla Extract or 2.5ml (1/2tsp) finely grated orange rind. Replace 1 tbsp icing sugar with 1 tbsp cocoa powder for a chocolate buttercream.