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
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.
For more information visit www.oetker.co.uk
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
350g (12 oz) Dr Oetker Chocolate Regal-Ice Ready to Roll
300g (10 oz) Dr Oetker White Regal-Ice Ready to Roll Icing
to make Polka Dot Fancies
oven to 190°C (170°C fan, 375°F, Gas 5).
and line 19cm (7 inch) square tin.
175g (6 oz) butter and sugar together.
beat in eggs and vanilla extract.
the flour, cocoa, Dr Oetker Baking Powder and add chocolate
chips. Mix together and spoon into tin.
for about 35 minutes until firm, and then cool for 10 minutes
on a wire rack.
decorate, put 50g (2 oz) butter in a bowl and beat until
Sieve in icing sugar, beat well and stir in rose water to
make a spreadable icing.
outside edges from cake and cut into 9 portions.
each side and top with buttercream.
aside 25g (1 oz) of Dr Oetker Chocolate Regal-Ice Icing,
divide remainder into 5 portions.
with one piece at a time, knead the Regal-Ice icing until
soft and pliable.
roll out each portion of Regal-Ice into a strip approximately
5cm (2 inch) by 25cm (10 inch) long. Neaten edges and reserve
off a square from the strip to drape over the top of the
cake and press in place.
press remaining strip around the cake sides. Seal where
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.
same method for white icing covered cakes, reserving 40g
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.
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.
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