* Buy Together & Subscriptions orders are not eligible for Cashback
Free shipping over $25
Free Shipping on All Orders Over $25.
You may request a return within 30 days from the date the product is shipped.
All returns may be tentative on brand approval.
Quick Easy Rainbow Sprinkle Dot Cake
Food & Drink
Mix a packet mix of vanilla cake in a blender (mix will tell you 2 eggs, milk and butter) pour the mix into 6 separate containers. Add a small blob of 6 different colors and mix thoroughly until cake mix is colored in picture. Pour colored cake mix into a small 24 muffin tin ( each color should fit perfectly in 4 slots) bake in preheated oven at 180% for 8-10 minutes (check at 8 minutes) take out of oven and use a knife to carefully take out each miniature muffin. Place 7 different colored muffins into a lined round 20cm spring form pan, do this to the second cake pan aswell.
Make another 2-3 bathes of vanilla cake mix into electric beater, beat until smooth, pour cake mix into the cake tin with already baked muffin dots (pour cake mix in only just above the muffins and even out the mix in between the muffins, do this to the second cake tin as well. Bake the 2 cakes in preheated oven at 180% for 40 minutes/35 if oven is more hotter than others. Take cake out let rest.
Make a batch of buttercream icing, beat 250g of softened (not melted butter) add powdered sugar (pure icing sugar) (roughly 3-5 cups) into butter 1 cup at a time making sure mix is staying smooth.
Before adding the last cup of sugar into butter mix add 1 tablespoon of vanilla extract or vanilla flavor and 50ml of whole milk then add last cup of sugar and beat of high until buttercream mix is thick, fluffy and smooth ( to test its at the right consistency (which you want) grab a spoon and take a spoonful of the buttercream icing turn upside down and tap on the bowl, if the icing stays on the spoon and is harder to shake off then it's perfect.
Take the 2 cakes and cut them so they are both even, place first cake on a cake turner and then spread a layer of buttercream and whipped cream on
After buttercream and whipped cream is spread on the first middle layer of cake, add the second cake on top (doesn't matter if cream mix in the middle slides out as you will use that to ice as well) take a large icing knife and level out the top of the cake with a generous amount of buttercream and make your way to the sides of the cake, cover entire cake in buttercream icing and level off, place in freezer for 20 minutes. Take out cake and add another layer of icing to the cake cover completely (except the top), place another cake board on the top of the cake and cover cake in 100 & 1000's
After cake in completely covered in sprinkles take the cake board off the top and ice with icing and sprinkle the 100 & 1000's on carefully. Place cake in the fridge or serve when complete. Cute cake to see the amazing dots inside :) enjoy. Pretty easy not much work (but make sure you use icing mixture, pure icing sugar or the buttercream won't smoothen. The pictures are from today as I made this wonderful rainbow sprinkle dot cake for my 2 year olds birthday party an everyone loved it (inside dot cakes do not dry when baked twice as the second cake mix keeps it wet enough to not dry out)