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Polka-Dot Cake

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4.0 by 2 people
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  • Makes: 12 servings
  • Start to Finish: 1 hr

Polka-Dot Cake



  1. Place one cake layer, bottom side up, on a serving plate. Spread with frosting. Top with second cake layer, bottom side up; spread with frosting. Top with remaining cake layer, bottom side down. Spread top and sides of the cake with frosting.
  2. Divide fondant into three portions. Knead a different food coloring into each portion until color is evenly distributed.* (Keep fondant covered with plastic wrap when not using.) On a flat surface lightly dusted with powdered sugar, roll out yellow fondant, one portion at a time, to 1/4-inch thickness. Using a 1-inch round cutter,** cut out enough circles to go around the base of the cake, leaving about 1 inch between circles; press circles into cake. Roll out blue portion of fondant to 1/4-inch thickness. Using a 1 1/2- to 2-inch round cutter,** cut out the same number of circles as the yellow circles. Press blue circles into sides of cake just above yellow circles. Repeat with red portion of dough, cutting circles with the 1-inch round cutter** and pressing into cake just above blue circles. If desired, place the Birthday Banner.

From the Test Kitchen

Birthday Banner:

Cut ten 1-inch circles from colored paper. Cut an 18-inch length of string. Coat one side of five circles with glue. Evenly space circles, glue sides up, on a work surface. Lay string across centers of circles; adhere remaining circles on top, sandwiching string in between. Tie ends of string to straws or wooden skewers; insert straws or skewers into cake.


If you like, wear plastic gloves to keep from discoloring your hands.


Measure the height of the frosted cake. The size of yellow, blue, and red circles when stacked should be the same height. Adjust cutter sizes accordingly.

Nutrition Facts (Polka-Dot Cake)

    Per serving:
  • 682 kcal cal.,
  • 30 g fat
  • (7 g sat. fat,
  • 5 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 0 mg chol.,
  • 423 mg sodium,
  • 105 g carb.,
  • 1 g fiber,
  • 78 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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