Hidden polka dot cake | Cadbury Mixed Buttons
- 5 years ago
To celebrate the release of Cadbury mixed chocolate buttons, we asked Mumsnetters to get creative and come up with recipes for a buttons-inspired cake. The winning design? This show-stopping three-tier cake tower - with surprise polka dots hidden in every slice. Perfect for birthdays and special occasions, this super-impressive cake combines a vanilla sponge with chocolate cake pops, butter cream, heavenly chocolate ganache and - of course - chocolate buttons.
INGREDIENTS
For the cake pops:
100g flour
100g caster sugar
3 tablespoons cocoa powder
1⁄2 teaspoon bicarbonate of soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
60ml buttermilk
3 tablespoons vegetable oil
1 egg
1⁄2 teaspoon vanilla paste
60ml Coffee
For the vanilla cake (recipe given for one 6 inch round cake, repeated three times):
125g pack unsalted butter, softened, plus extra for greasing
125g caster sugar
1/2 tsp vanilla paste
3 medium eggs mixed together
40g plain flour
Heaped Tablespoon Greek yogurt
125g self-raising flour
1.5 tbsp semi-skimmed milk
For the buttercream:
250g butter
500g icing sugar
1 tsp vanilla paste
Milk until the right consistency
For the milk chocolate ganache:
600g milk chocolate
500g double cream
METHOD
To make the cake pops
1. Heat oven to 180c.
2. Combine dry ingredients, then add buttermilk, vegetable oil, egg and vanilla. Fold together until smooth.
3. Add coffee and mix until combined.
4. Lightly brush cake pop mould with vegetable oil, then fill one tray with cake batter. Place the other tray on as a 'lid' and bake for 10 minutes at 180c, or until a toothpick inserted into the cake comes out clean.
5. Allow to cool, then pop them in the freezer while you prep the sponge - this'll stop your cake pops from overbaking later.
To make the vanilla sponge (makes one, repeat for extra tiers)
1. Heat oven to 160C. Grease a deep, 6-inch round cake tin, lining the base and sides with non-stick paper.
2. Beat the butter, sugar, and vanilla together until it's fluffy, then pour in the eggs and mix in the yoghurt.
3. Fold the flour into the mixture, then add the milk and mix altogether.
4. Spread a thin layer of cake batter over the base of the tin followed by a layer of cake pops, then spoon the rest of the mixture evenly over the top.
5. Bake for approx 45 mins or until brown and a skewer inserted in the cake comes out clean. Leave to cool on wire rack.
To make the buttercream
1. Beat butter and icing sugar together until fluffy, followed by the vanilla paste. Add a splash of milk to help get the right consistency, if you need it.
To make the chocolate ganache
1. Heat the cream in a pan over a medium heat until steaming - but not boiling. Meanwhile, chop the chocolate and place in a glass bowl.
2. Take the pan off the heat, and add the cream to the chocolate chunks, stirring until it's melted together.
3. Leave to firm up - it should be smooth, but spreadable!
Assembly
1. Trim the top of the cakes off with a bread knife, so you've got a nice flat surface of the sponge. Then pop it on the cake stand, where you can cover the top with butter cream.
2. Repeat with the next two sponges, stacking one on top of the other, then cover the whole tower in buttercream. Place in the fridge for 10 minutes to firm up.
3. Cover the cake in chocolate ganache. Tip: heat your palette knife with a bit of boiling water, then dry it off, before you start spreading - it'll get your ganache extra smooth.
4. Decorate with Cadbury mixed chocolate buttons, using any leftover to decorate the cake stand. Devour!
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INGREDIENTS
For the cake pops:
100g flour
100g caster sugar
3 tablespoons cocoa powder
1⁄2 teaspoon bicarbonate of soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon salt
60ml buttermilk
3 tablespoons vegetable oil
1 egg
1⁄2 teaspoon vanilla paste
60ml Coffee
For the vanilla cake (recipe given for one 6 inch round cake, repeated three times):
125g pack unsalted butter, softened, plus extra for greasing
125g caster sugar
1/2 tsp vanilla paste
3 medium eggs mixed together
40g plain flour
Heaped Tablespoon Greek yogurt
125g self-raising flour
1.5 tbsp semi-skimmed milk
For the buttercream:
250g butter
500g icing sugar
1 tsp vanilla paste
Milk until the right consistency
For the milk chocolate ganache:
600g milk chocolate
500g double cream
METHOD
To make the cake pops
1. Heat oven to 180c.
2. Combine dry ingredients, then add buttermilk, vegetable oil, egg and vanilla. Fold together until smooth.
3. Add coffee and mix until combined.
4. Lightly brush cake pop mould with vegetable oil, then fill one tray with cake batter. Place the other tray on as a 'lid' and bake for 10 minutes at 180c, or until a toothpick inserted into the cake comes out clean.
5. Allow to cool, then pop them in the freezer while you prep the sponge - this'll stop your cake pops from overbaking later.
To make the vanilla sponge (makes one, repeat for extra tiers)
1. Heat oven to 160C. Grease a deep, 6-inch round cake tin, lining the base and sides with non-stick paper.
2. Beat the butter, sugar, and vanilla together until it's fluffy, then pour in the eggs and mix in the yoghurt.
3. Fold the flour into the mixture, then add the milk and mix altogether.
4. Spread a thin layer of cake batter over the base of the tin followed by a layer of cake pops, then spoon the rest of the mixture evenly over the top.
5. Bake for approx 45 mins or until brown and a skewer inserted in the cake comes out clean. Leave to cool on wire rack.
To make the buttercream
1. Beat butter and icing sugar together until fluffy, followed by the vanilla paste. Add a splash of milk to help get the right consistency, if you need it.
To make the chocolate ganache
1. Heat the cream in a pan over a medium heat until steaming - but not boiling. Meanwhile, chop the chocolate and place in a glass bowl.
2. Take the pan off the heat, and add the cream to the chocolate chunks, stirring until it's melted together.
3. Leave to firm up - it should be smooth, but spreadable!
Assembly
1. Trim the top of the cakes off with a bread knife, so you've got a nice flat surface of the sponge. Then pop it on the cake stand, where you can cover the top with butter cream.
2. Repeat with the next two sponges, stacking one on top of the other, then cover the whole tower in buttercream. Place in the fridge for 10 minutes to firm up.
3. Cover the cake in chocolate ganache. Tip: heat your palette knife with a bit of boiling water, then dry it off, before you start spreading - it'll get your ganache extra smooth.
4. Decorate with Cadbury mixed chocolate buttons, using any leftover to decorate the cake stand. Devour!
Like this? Subscribe to the YouTube channel for more Mumsnet content. New videos every week: http://tiny.mn/1k47ooT
See more videos at http://www.mumsnet.com/video
Mumsnet is the UK's biggest online network for parents. Join the conversation at www.mumsnet.com
Like Mumsnet on Facebook: https://www.facebook.com/mumsnet
Follow Mumsnet on Twitter: @mumsnettowers