Polka Dot Cake – a delicious recipe with strawberry frosting, white frosting, pastel-colored wafer candy. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare Buttermilk Breakfast Cake according to recipe directions, omitting the brown sugar-cinnamon step and baking in 2 (9-inch) cake pans instead of a Bundt pan.
2
Spread 1 cup strawberry frosting between layers. Spread white frosting in a thin layer (crumb coat) to top and sides of cake making sure surfaces are very smooth, filling in any wholes or gaps with frosting.
3
Microwave fondant on HIGH in 30 second intervals until softened and pliable. Roll out on a smooth surface dusted lightly with cornstarch to 1/4-inch thickness. Follow package directions for applying fondant to cake. Decorate cake with pastel colored wafer candy using small daps of white frosting to help secure candies to fondant.
8
kcal
Calories
2
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 (16-ounce) container strawberry frosting, 1 (16-ounce) container white frosting, 1 (24-ounce) package white rolled fondant (Wilton), 2 packages pastel-colored wafer candy (such as Neccos).
Yes, Polka Dot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
