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Dr OetkerThis recipe for Polka Dot Fancies comes from Dr Oetker -

Every product under the Dr Oetker brand stands for and represents high quality. Products that should meet and satisfy consumer needs - products made with the finest and best quality ingredients - products that offer convenience, are easy to prepare - products that guarantee perfect results - and of course products that simply taste fantastic.

This philosophy of "Quality is the best recipe" has been running through the business since it was founded in 1891 and is a testament to its longevity and success. It is an expression of the superior quality of its products. It is a family business which cares about the quality of every product launched that bears the Dr Oetker name.

How to say Dr Oetker

Unless, you are a native German, it is very likely that even if you are familiar with one of the products that you may be unsure as to how you actually pronounce Dr Oetker. Oetker is a common surname in Germany, but in the UK and Ireland it is fair to say there are not many Oetkers listed in the local phone directory. It really is quite easy to say - it is pronounced Dr Urtker. Simply substituting the UR for the OE makes it easy to say.

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Polka Dot FanciesIngredients for Polka Dot Fancies

225g (8 oz) unsalted butter, softened
175g (6 oz) dark brown sugar
3 medium eggs, beaten
5ml (1 tsp) Dr Oetker Vanilla Extract
125g (4½ oz) plain flour
50g (2 oz) cocoa powder
10ml (2 tsp) Dr Oetker Baking Powder
150g (5 oz) Dr Oetker White Chocolate Chips
100g (3½ oz) icing sugar plus extra for dusting
1.25ml (¼ tsp) natural essence of rose water

To Decorate:
350g (12 oz) Dr Oetker Chocolate Regal-Ice Ready to Roll Icing
300g (10 oz) Dr Oetker White Regal-Ice Ready to Roll Icing

How to make Polka Dot Fancies

  • Preheat oven to 190°C (170°C fan, 375°F, Gas 5).
  • Grease and line 19cm (7 inch) square tin.
  • Cream 175g (6 oz) butter and sugar together.
  • Gradually beat in eggs and vanilla extract.
  • Sift the flour, cocoa, Dr Oetker Baking Powder and add chocolate chips. Mix together and spoon into tin.
  • Bake for about 35 minutes until firm, and then cool for 10 minutes on a wire rack.
  • To decorate, put 50g (2 oz) butter in a bowl and beat until soft.
  • Sieve in icing sugar, beat well and stir in rose water to make a spreadable icing.
  • Trim outside edges from cake and cut into 9 portions.
  • Spread each side and top with buttercream.
  • Set aside 25g (1 oz) of Dr Oetker Chocolate Regal-Ice Icing, divide remainder into 5 portions.
  • Working with one piece at a time, knead the Regal-Ice icing until soft and pliable.
  • Thinly roll out each portion of Regal-Ice into a strip approximately 5cm (2 inch) by 25cm (10 inch) long. Neaten edges and reserve the trimmings.
  • Slice off a square from the strip to drape over the top of the cake and press in place.
  • Carefully press remaining strip around the cake sides. Seal where ends meet.
  • Pinch top and sides together and smooth edges to make seamless join. Rub Regal-Ice gently for a smooth finish. Cover the remaining cakes in the same way.
  • Follow same method for white icing covered cakes, reserving 40g (1½ oz).
  • Before surface dries, make polka dots using the trimmings by rolling tiny balls of Regal-Ice until smooth and gently press on covered cakes until flush, rub to smooth.
  • Use reserved Regal-Ice to make small buttons by rolling into small balls and pressing them on work surface, shape into a neat disk with a smooth ridge around the edge. Make 2 holes in the centre using a cocktail stick. Allow to dry before sitting on top of each cake.

Makes 9

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