Dot Cake

by Melinda
(havertown, PA)

DETAILS:
I baked one 8 inch and one 10 inch round cake.
The cakes are both pound layer cakes filled with
Polamer seedless raspberry jam. (If making the cakes in advance, put a thin layer of icing in the insides of each layer to prevent the jam from seeping into the cake too much and making it soggy).
The 8 inch cake is iced with home made butter cream frosting.
The 10 inch cake is iced with
brown buttercream icing (with a touch of cocoa powder to darken the color).
I used a #3/#4 tip to
make the small dot borders of both cakes.
I used the same tips to create the circles and dots.

To get a smoother consistency for detail work,
add piping gel to the batch of icing used for decor, not for the base icing coat.

Stacking cakes is tricky...here's what I did:
Place both cakes on a covered round cake board.
Cut the cake board to fit the 8 inch cake exactly,
as you do not want it to stick out when placed on top of the 10 inch cake.
Cut wodden dowels to the height of the bottom cake.
These three dowels get stuck in the center
of the bottom cake, used to support the weight of the top cake.
Once the dowels are placed
evenly around the center of the bottom cake, the top cake can be lowered
down onto the dowels.
Try to center the top cake on the bottom cake. Let the weight of the top
cake push the dowels down
all the way into the bottom cake. Use the icing border to cover any gaps,
or the cake board.