Mardi Gras Polka Dot Bundt Cake

Another use for the Babycakes Cake Pop Maker.  This idea is so cool!  The possibilities are endless. 

You decide the flavors, I used an 18.25 oz. Pillsbury Dark Chocolate cake mix and a 10 oz. Paula Deen white cupcake mix (I found at the Dollar Store).  I found that the 10 oz. cupcake mix made the perfect amount of cake balls for the cake.  The amazing thing about this cake is that no two slices are the same.  The cake was very moist including the cake balls, they did not over cook even though they were completely cooked before going into the cake batter.


Mardi Gras Polka Dot Cake

Step One:

Prepare 10 oz. cupcake mix as directed.  Separate batter evenly into 4 small bowls and color with food coloring of your choice.  I made mine quite dark.

Preheat your Babycakes Cake Pop Machine.  Working with one color at a time, fill the cake ball wells to the top (this is best accomplished by using a quart bag and snipping a medium size hole on the side of the bag).  Cook for about 4 minutes and carefully remove and place onto a cooling rack.  Repeat with the rest of the batters (if using the bag method, use a fresh bag per color).  If your cake balls have "wings", after they have cooled, just carefully snap off.

Spoon a small thin layer of batter onto the bottom of the pan

Place cake balls on the bottom layer of batter and spoon batter over each of the cake balls and repeat until all of the balls and batter is in the pan.  This is what it looked like until I covered up the final layer with cake batter.

Step Two:

Preheat oven to 350 degrees. 

In a large mixing bowl, prepare the 18.25 oz cake mix as directed.  Spray a bundt pan with cooking spray.

Spoon a thin layer of cake batter into the bottom of the pan and place cake balls all around, next layer, just spoon cake batter over the balls and stack more balls into the batter.  Repeat until the balls and batter is completely in the pan.  There were about 3 layers of balls in this cake.  (Your cake balls will move around when the cake rises so just wiggle them into wherever they will set.)  Take your cake pan and tap onto a cutting board or counter top to remove any air bubbles (I usually tap mine about 5-6 times). 

Bake cake as directed for bundt pan.

Remove cooked cake from the oven and place onto a cooling rack.  After about 15-20 minutes of cooling, invert onto cake platter to finish cooling.

Just out of the oven and on a cooling rack.

After removing from pan.

Another view of after removing from pan.  You can see a couple balls peeking through.

Once cake is completely cooled, decorate as desired.  I just did a dark and white chocolate ganache and sprinkles.

Ganache
8 oz. chocolate chips (white, dark or milk)
1/4 cup heavy cream
 Place into a small bowl and microwave for 30 seconds.  Whisk until smooth and immediately pour over cake.