I usually make my husband some sort of camouflage inspired cake for his birthday, and last year was no exception! I had seen a fondant polka dot cake on Sweet and Saucy's instagram account, and I thought it would be so cute in camouflage colors, but with the polka dots done with frosting instead of fondant!
I baked up four 6-inch layers of fluffy chiffon cake, which I let cool while I prepared the filling. My husband is from Hawaii and has fond memories of eating freshly picked lychee from his grandmother's tree, so I decided to make him a cake with lychee filling. Unfortunately, fresh lychee is hard to find over here, so I had to use canned lychee, which I let drain over a strainer while I whipped up some fresh whipped cream. Then I chopped up the lychee into little pieces.
Once all the components were ready, I assembled the cake. I filled each layer of chiffon cake with freshly whipped cream, which I smoothed out with a spatula, then chopped lychee, and then more whipped cream on top before adding the next cake layer.
For the frosting, I whipped up a quick batch of cream cheese buttercream, and frosted the top and sides of the cake with it. (I typically frost my cakes with a quick crumb coat, let it set in the fridge for 30 minutes, and then frost it with a final coat, with I smooth out with an offset spatula).
Then it was time to pipe my polka dots! I divided the remaining frosting into four small bowls and colored them black, brown, dark green, and light green. Then I used disposable pastry bags fitted with medium round tips, and started randomly piping different colored blobs of polka dots.
While it started out looking really ugly, I kept piping polka dots and eventually I wound up with a kinda cute cake!
I still think I like the petaled camo cake the best though! ;)
Stay tuned to see how this year's cake will turn out!
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