Hot Polka Dot
10Feb/12

Another Year Of Pink, Pretty, Play.






































Today is a very special day! Today Hot Polka Dot turns two and yours truly turns twenty-six. To mark the occasion I have precisely twenty-six grey hairs sprouting from my right temple. I also had two pieces of this impressive specimen of pink sweetness.

I thought long and hard about what sort of cake to make to celebrate Hot Polka Dot's second birthday. I wanted it to be a symbol. I wanted it to be the embodiment of everything Hot Polka Dot stands for.

It's cute and pink, but also classy and understated. It's fashionable, sporting a trendy ombre outfit and bunting accessories. It's speckled with vanilla bean, sweetened with strawberry and enrobed in luscious white chocolate. She's a little messy, a little out there, but she's able to pull it together for the big day, not unlike myself.

I feel like this day is made extra special by you. You might be new to my blog, but many of you have stuck by me from the beginning and I'm very thankful for that. You've seen how my little corner of the internet and I have grown up and matured into something I'm not ashamed to say I'm very proud of. I've experienced so much and learned so much more. It really is a joy to share it with all of you. Thank you for your patience, your kindness and your friendship.

Here's to another year of pink, pretty and, most importantly, playing with your food!












































White Chocolate Covered Strawberry Ombre Cake

Source: My imagination.

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 vanilla bean
1 3/4 cup flour
1/2 tbsp baking powder
1/4 tsp salt
1/2 cup milk (and/or 1/2 cup strawberry puree**)
2 tbsp vegetable oil

16 ounces white chocolate, chopped
1 1/2 cup heavy cream
4 tbsp unsalted butter

1 1/2 cup strawberry jam

Note: This recipe is for one cake layer. I left it this way so you could make as many as you like and be sure to get the measurement of the strawberry puree right for more ombre fun.






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Preheat the oven to 350 degrees and position a rack in the center. Butter a 9 inch cake pan then line it with a round of parchment paper and set it aside.

In a large bowl an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated. Split open the vanilla bean then scrape out all the seeds and add them to the bowl.

Whisk together the flour, baking powder and salt then add it in thirds alternating between the milk, strawberry puree and oil.

**Since we're trying to achieve an ombre effect, each cake layer needs to have a different amount of strawberry puree. To do this you need to replace some of the milk with the strawberry puree to get that nice pink colour. From whitest to pinkest: layer one is 1/2 cup milk, layer two is 1/3 cup milk and 3 tbsp strawberry puree, layer three is 1/4 cup milk and 1/4 cup strawberry puree, layer four is 1/2 cup strawberry puree. You can add a few drops of red food colouring to boost the colour as well.

Pour the batter into the prepared cake pan then bake it for 25 – 30 minutes until it's golden brown and a toothpick inserted into the middle comes out clean. Transfer it to a cooling rack and let it cool completely before frosting.

To make the Whipped White Chocolate Ganache Frosting put the chopped chocolate in a heatproof bowl and set it aside. Combine the cream and butter in a small sauce pan and heat it on medium heat until the butter melts and the cream just reaches a boil. Pour it over the chocolate and let it sit covered for a few minutes before stirring it until it's smooth.

Let the ganache cool before whipping it with an electric mixer until it lightens in colour and becomes light and fluffy. Fill a small pastry bag fitted with a round tip with about a cup of the frosting.

To assemble the cake place the bottom layer on a cake plate. Pipe a circle of frosting around the inside edge of the cake to act as a dam to keep the strawberry jam in. Fill that ring with a generous helping of jam and place the other cake layer on top. Repeat these steps for all but the top layer. Liberally frost the cake with the rest of the Whipped Chocolate Ganache and enjoy!













































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Comments (27) Trackbacks (1)
  1. Happy Blogaversary Lindsey :) ! Your posts are always beautiful but this cake is especially so! I am loving all the pink and that oozy filling looks so good! Here’s to another year of great posts :) ! I am celebrating my blogaversary this weekend as well :) !

  2. Happy birthday to you and your blog! This is my first visit to your blog and I think you have a lovely blog! The cake looks so yummy and I’m totally digging your log slice cake stand! Is that real wood or did you get it from a store?

  3. This cake leaves me gasping for breath,pith gaping and my tongue hanging out – there is no doubt that is one if the most beautiful cakes I have ever seen with such wonderful layers, frostings and colour and flavour combinations – you are very very talented :)

    Cheers
    Choc Chip Uru
    Latest: Three Layer Brownie Cheesecake

  4. Happy Birthday! Wow, that is one gorgeous cake! Looking forward to reading another year of inspiring posts from Hot Polka Dot :)

  5. Haha! Grey hairs?! You’re but a baby! :) Happy birth/blogday!

  6. Happy birthday and happy anniversary. Your blog is beautiful and I will continue to be an avid follower :)

    And your cake is BEAUTIFUL, especially the oozing jam between the layers! Well done!

  7. Happy blogaversary + Happy birthday! (:

  8. OMG!!!! That’s such a gorgeous cake, Happy Blogaversary and Happy Birthday. Many many happy returns of the day!

  9. Happy Birthday, Lindsey! And Happy Blogaversary too! :) What a fabulous cake – as always! Love what you do, and I will keep coming back for more… Well done!

  10. Happy birthday! And Blogaversary! That’s such a pretty cake, what a perfect way to celebrate.

  11. Happy Happy! Wishing you a sweet birthday, this cake is totally you, Lindsey! Here’s to more deliciousness in the years to come :)

  12. Happy birthday to my beautiful and talented daughter and happy anniversary Hot Polka Dot. I am drooling on my keyboard staring at your strawberry cake creation. Yum!

  13. Happy Birthday and Blogiversary! This cake is gorgeous!

  14. I can’t believe how talented you are. .. Well I actually I can believe it. It looks so magical! I love it. :)

  15. Only 26? I have like a billion little gray buggers popping up everywhere! This cake is immaculate. I was in Texas and my phone and bookreaderthingy were losing signal like crazy. I am terribly ashamed that I didn’t make it back here faster to see this beautiful cake. I love the jam oozing out of the sides. You really are a master of food photography and beautiful desserts. I hope your birthday was perfect.

  16. Ombre, pink, white chocolate, strawberries. This cake have so many things I love and it looks amazing. As everything else here, might I add.

  17. This looks amazing…I’m thinking of making something similar for my girl’s second birthday too. I hope I manage to make the bunting look semi-decent!

  18. Such a pretty cake! I will definitely try this one day :)

  19. Lindseyy! sorry if you don’t mind, may i ask how did you frost the cake so that it looks swirly?

  20. No, I’m new to your blog & this cake looks amazing! I’m wondering if I could layer lemon curd between the strawberry cake layers?? Any thoughts?

  21. Hey! I’m about to make this cake as a trial run for my daughter’s first birthday. Question about the ganache: Is that recipe for frosting the entire 4-layer cake? I’m doing two layers for the trial run and I don’t want to have twice as much frosting as I need.

    • Hi Valerie! The frosting recipe is enough for the entire cake. I don’t like a whole whack of frosting on my cake so it’s just enough, but if you like a thick layer, I would suggest making a 1 1/2 recipe. Good luck with your daughter’s first birthday! :)


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