I saw this trend making its way through social media, and I had to make it to prove a point. It really is just cake. But if you’ve ever wanted to try Dot Cakes, but you don’t live in the US, good news! It really is just cake, and you can make it at home! Here’s the recipe.
Ingredients
For the cake:
150g caster sugar
150g softened margarine
150g plain flour
1 tsp baking powder
1/2 tsp vanilla extract
3 eggs
For the icing:
50g softened butter
100g icing sugar
1/4 tsp vanilla extract
Sprinkles/Hundreds and Thousands
Method
- Preheat the oven to 180 C/Gas Mark 4. Put the cake ingredients in a large mixing bowl and beat until it turns into a smooth creamy batter. Halfway through, go round the bowl with a spatula.
- Grease a 22cm cake tin or equivalent. Spoon the batter into the tin and bake for 15-20 minutes. To check the cake is done, insert a skewer; if it comes out clean, the cake is done. You can also gently prod the cake; if it springs back, it’s done! If the skewer comes out wet, bake the cake for 2 minutes more and check. Keep checking at regular intervals until it’s baked. Set aside to bake.
- Make the icing: Sieve the icing sugar into a mixing bowl and add the butter and vanilla. Beat it all together into a smooth icing. Use an electric whisk for best results!
- Once the cake is cool, choose the cookie cutter size that suits your cups. Cut circles out of the cake – make sure you use the smooth-edged cutter, not the fluted side.
- Dab a bit of icing in the bottom of each cup to act as glue. Push the sponge into the cup.
- Pour your chosen sprinkles onto a plate. Spread some icing onto the cake cups and smooth completely flat. Tip the cake upside down and push into the sprinkles. Tip the right way up and you’ll see your sprinkle masterpiece!
- Cool in the fridge until the icing is a bit set – 20 minutes should do it!
Top tip
Use a teeny tint dab of purple food colouring in the icing to get rid of the yellow hue of the butter.
Baking Cupboard Journal 