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Pastel Rainbow Polka-Dot Surprise

  • Prep
    1 h 15 min
  • Cook
    1 h 15 min
  • Servings
    12 to 16

Pastel Rainbow Polka-Dot Surprise

Ingredients

Rainbow Butter Cake Balls

  • 375 mL (1 ½ cups) of cake flour
  • 7.5 mL (1 ½ tsp) of baking powder
  • 1 mL (¼ tsp) of salt
  • 125 mL (½ cup) of unsalted butter, softened
  • 1 cup of granulated sugar
  • 2 large eggs
  • 5 mL (1 tsp) of vanilla extract
  • 180 mL (¾ cup) of Neilson milk
  • Drops food colouring, to taste
  • Vanilla canned frosting, to taste

 

Vanilla Butter Cake

  • 810 mL (3 ¼ cups) of cake flour
  • 5 mL (1 tsp) of baking powder
  • 2.5 mL (½ tsp) of salt
  • 250 mL (1 cup) of unsalted butter, softened
  • 500 mL (2 cups) of granulated sugar
  • 4 large eggs
  • 10 mL (2 tsp) of vanilla extract
  • 375 mL (1 ½ cups) of Neilson milk

 

Whipped Vanilla Icing

  • 375 mL (1 ½ cups) of unsalted butter, softened
  • 1,25 L to 1,5 L (5 to 6 cups) of confectioner’s sugar
  • 45 mL (3 tsp) of vanilla extract
  • 45 mL to 60 mL (3 to 4 tsp) of Neilson whipping cream

Directions

Rainbow Butter Cake Balls

  1. Preheat oven to 175°C (350°F). Grease and flour four 6-inch round cake pans and set aside.
  2. In a bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In the bowl of an electric mixer, mix the butter on medium until smooth.  Add in the sugar and mix on medium-high until fluffy and pale in colour (3 to 5 minutes). Stop the mixer and scrape down the bowl.
  4. In the same bowl, with the mixer on low, add in the vanilla and eggs, one at a time.  Mix until combined and smooth.
  5. With the mixer on low, add the dry ingredients and milk in alternating batches, starting and ending with the dry ingredients. Mix just until the batter is just combined.
  6. Evenly distribute the batter between four bowls, one for each colour. Add food colouring to each bowl and mix until combined. Pour the batter into the prepared pans (one for each colour), and bake until a toothpick inserted into the center comes out clean, about 15 minutes. Do not over bake. On a wire rack, cool 10 minutes before removing the cakes from their pans.
  7. Once cool, crumble the cakes into separate bowls. Add in the canned frosting, a tablespoon at a time, until the cake crumbs can be rolled into little balls and stay intact.  Roll the cake into balls about the size of a medium grape. Place on a sheet pan and cover with plastic wrap until ready to use.

Vanilla Butter Cake

  1.  Preheat the oven to 175°C (350°F). Grease and flour three 8-inch round cake pans and set aside.
  2. Repeat steps 2 to 5 from above
  3. Place a small amount of batter in each of the pans. Scatter the rainbow cake balls within each pan.  Top with the remaining vanilla batter. Bake 26 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. On wire rack, let cool from 10 to 15 minutes before removing the cakes from their pans.

Whipped Vanilla Icing

  1.  Using an electric mixer, beat the mix on medium until smooth.  With the mixer on low, gradually add in the remaining ingredients. Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).  Adjust the sugar and cream quantities until desired consistency is achieved.
  2. To assemble, spread on ½ to 3/4 cup of frosting between the layers of cake. Frost and decorate as desired.

A recipe created by our foodie influencer @stylesweetca


Tip

If you don’t have four 6-inch cake pans, the coloured cake batter may be baked in greased and floured cupcake tins. Bake time may vary.

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