Polka Dot Surprise Bundt Cake

This cake is so impressive, but is secretly really rather easy to make.

https://www.cutoutandkeep.net/projects/polka-dot-surprise-bundt-cake • Posted by Mima Sinclair

Recipe from Rainbow Bakes, Kyle Books. Photography © Danielle Wood. A vanilla bundt cake filled with a surprise centre of multi coloured cake balls.

You will need

For the rainbow cake balls
120 g Butter 120 g Caster Sugar 2 Large Egg(s) 120 g Self-Raising Flour 1 tsp Lemon Extract or orange extract Gel Food Colouring Purple, blue, green, yellow, orange and red
For the vanilla sponge
275 g Butter 275 g Caster Sugar 4 Large Egg(s) 275 g Self-Raising Flour ½ tsp Salt 1 tsp Vanilla Extract 3 tbsp Milk
For the buttercream
100 g White Chocolate roughly chopped 150 g Butter 150 g Icing Sugar 1 tsp Vanila Extract Gel Food Colouring purple, blue, green, yellow, orange and pink
You will need
20 hole Cake pop Mould 6 Piping Bags 6 assorted Piping Nozzle

Project Budget

Time

Difficulty

Description

Recipe from Rainbow Bakes, Kyle Books. Photography © Danielle Wood. A vanilla bundt cake filled with a surprise centre of multi coloured cake balls.

Instructions

1. Preheat the oven to 180°C/gas mark 4. Lightly grease the cake pop mould.

2. For the rainbow cake balls, using an electric hand whisk, beat the butter and caster sugar together in a medium bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and fold through evenly with a large spoon. Stir in the lemon or orange extract until combined.

3. Divide the mixture between six bowls and stir a little food colouring paste into each portion. Place the base of the mould on a baking tray. Carefully spoon some of the coloured batterers into each hole of the prepared mould, filling each one right to the top so it rises and fills the other half of the mould during baking. Gently place the lid of the mould (with the air holes on the top) in position and secure in place.

4. Bake for 12–14 minutes. Insert a cocktail stick into a hole to check if the cakes are cooked – it should come out clean. Remove the lid and leave to cool in the mould for 10 minutes, then gently press the cakes out of the mould onto a wire rack and leave to cool completely.

5. Quickly wash and dry the mould, lightly grease again and spoon in the remaining cake mixtures (the mixture should make about 26 cake balls in total). Repeat the baking and cooling as before.Once cool, trim off any excess cake from the balls and place them on a baking tray in the freezer for 30 minutes.

6. Preheat the oven again to 180°C/gas mark 4. Grease a 20 x 9cm bundt tin. For the vanilla sponge, using an electric hand whisk, beat the butter and caster sugar together in a medium bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour and salt then fold through evenly with a large spoon. Gently stir in the vanilla extract and milk until combined.

7. Spoon a small amount of cake mixture into the prepared tin, spreading evenly. Drop a few cake balls into the mixture, then cover with more cake mixture. Continue layering the cake balls and cake mixture until you have used them all up, finishing with a layer of cake mixture spread evenly.

8. Bake for 1 hour, or until a skewer inserted into the centre comes out clean. Cover the cake with foil after 30 minutes if it’s browning too quickly. Leave to cool completely in the tin before turning out onto a plate.

9. For the buttercream, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Leave to cool slightly. Beat the butter and icing sugar together in a separate bowl until creamy, then beat in the melted chocolate and vanilla extract until combined.

10. Divide the buttercream between six smaller bowls and stir a little food colouring paste into each portion. Spoon each coloured buttercream into a piping bag and then randomly pipe coloured swirls over the top of the bundt cake. Slice to reveal the surprise inside and serve.