Polka dot fancies
Prep time:Plus 40 minutes decorating time
Cooking time:Plus 10 minutes cooling time
Skill level: Bit of effort
Follow our recipe to make your very own polka dot fancies. They're the perfect little treat for an elegant afternoon tea or as alternative to birthday cupcakes
- 225g unsalted butter, softened
- 175g dark brown sugar
- 3 medium eggs, beaten
- 1 tsp vanilla extract
- 125g plain flour
- 50g cocoa powder
- 2 tsp baking powder
- 150g white chocolate chips
- 100g icing sugar plus extra for dusting
- 1.25ml (¼ tsp) natural essence of rose water
- 350g chocolate ready to Roll Icing (Dr. Oetker Chocolate Regal-Ice Ready to Roll icing)
- 300g white ready to roll icing (Dr. Oetker white Regal-Ice Ready to Roll Icing)
You can always colour the icing to make a whole variety of fun polka dot fancies.
- Preheat oven to 190°C (170°C fan, 375°F, Gas 5). Grease and line 19cm (7inch) square tin. Cream 175g butter and sugar together. Gradually beat in eggs and vanilla extract.
- Sift the flour, cocoa, baking powder and add white chocolate chips. Mix together and spoon into tin. Bake for about 35 minutes until firm, and then cool for 10 minutes on a wire rack.
- To decorate, put 50g butter in a bowl and beat until soft. Sieve in icing sugar, beat well and stir in rose water to make a spreadable icing.
- Trim outside edges from cake and cut into 9 portions. Spread each side and top with buttercream.
- Set aside 25g of chocolate icing, divide remainder into 5 portions. Working with one piece at a time, knead the Regal-Ice icing until soft and pliable.
- Thinly roll out each portion of icing into a strip approx. 5cm (2inch) by 25cm (10inch) long. Neaten edges and reserve the trimmings.
- Slice off a square from the strip to drape over the top of the cake and press in place.
- Carefully press remaining strip around the cake sides. Seal where ends meet.
- Pinch top and sides together and smooth edges to make seamless join. Rub icing gently for a smooth finish. Cover the remaining cakes in the same way.
- Follow same method for white icing covered cakes, reserving 40g.
- Before surface dries, make ‘polka dots’ using the trimmings. Roll tiny balls of icing until smooth and gently press on covered cakes until flush, rub to smooth.
- Use reserved icing to make small ‘buttons’. Roll into small balls and press on work surface, shape into a neat disk with a smooth ridge around the edge. Make 2 holes in the centre using a cocktail stick. Allow to dry before sitting on top of each cake.