Why did my Russian buttercream split?

The butter and condensed milk may have been at different temperatures. If the bowl looks cold and curdled, warm its outside briefly and whip again. If the mixture looks slack or oily, chill it briefly, then beat it until smooth. Add condensed milk gradually on your next batch.

Can I make Christmas dot cakes with boxed cake mix?

Yes. Bake a vanilla cake according to the box, cool it fully and use the same assembly. A shallow, even layer makes it easier to cut two modest layers for small cups.

Can I make holiday dot cakes without cookie cutters?

Yes. Put one color down the middle and a second around the edge, or cover the entire top in a red, green and white mix. For a flat pattern, use a small paper template held just above the frosting while you sprinkle.

What cup size works best for a dessert buffet?

Start with 4–5-fl-oz cups if other desserts are served. The larger 310 mL verrines are better for sharing and show the layers more clearly.

Why did the star lose its shape?

Frosting that is too warm can slump, and a very heavy layer of sprinkles can roll when the cutter lifts. Chill the surface briefly, use smaller nonpareils and lift the cutter straight up.

Christmas Dot Cakes With Star and Tree Sprinkle Toppers

Description

Festive hot milk sponge cups with Russian buttercream, a visible ring of Christmas nonpareils and star or tree sprinkle stencils.

Ingredients

Scale

Hot milk sponge cake

140 g all-purpose flour
1 teaspoon baking powder
1 pinch fine salt
3/4 cup superfine sugar (160 g)
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup whole milk (120–125 mL)
60 g unsalted butter (about 4 1/4 US tablespoons)

Russian buttercream and decoration

250 g unsalted butter, softened
1 can sweetened condensed milk (14 ounces or 395 g), at room temperature
1/3 cup red, green, gold or white nonpareils, plus more as needed for the stencils

Instructions

Heat a fan oven to about 355°F (180°C), as in the source recipe. For a conventional oven, start at 375°F (190°C) and use the doneness cues below. Grease the shallow pan and line it with parchment that extends above the long edges. Whisk the flour, baking powder and salt together.
Beat the eggs, sugar and vanilla for several minutes until pale, thick and foamy. Stir in the dry mixture just until incorporated. Heat the milk and butter until the butter melts and the milk starts to simmer. Pour the hot mixture into the batter and mix until even. Transfer promptly to the pan.
Bake 15–20 minutes, until the center is set and springs back with a gentle touch. Cool completely on a rack before you lift and cut the sponge. A warm cake can tear and melt the buttercream.
Beat the softened butter until pale and airy. Pour in the room-temperature condensed milk in several additions, beating between each one until the frosting looks smooth. Use a thin layer between the cakes and save enough to cover each top. Refrigerate leftover frosting separately.
Measure across the inside of a cup where the upper sponge will sit. Cut one full round per cup. Cut the remaining cake into cubes and divide it among the cups for the base. Nestle the cubes together lightly so a spoon can pick up an even bite.
Pipe a thin layer of buttercream over the cubes. Sprinkle a narrow ring of nonpareils against the inside of the glass so it shows through the side. Add a cake round, cover with buttercream and smooth the top. Leave a little clearance below the rim if you are using lids.
For a filled star or tree, rest a clean, dry cookie cutter lightly on the frosting, sprinkle inside it and lift it vertically. For a reverse stencil, sprinkle around the cutter and lift it to reveal the plain buttercream shape. Decorate near serving time.

Notes

The large cups hold about 310 mL each and can be shared. For a dessert buffet, use 4–5-fl-oz cups and size the rounds to fit. Bring the butter and condensed milk to the same temperature before whipping. Refrigerate the frosted cups, then add the stencil near serving time.

Prep Time: 30 minutes
Cooling Time: 1 hour
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Christmas dot cakes, holiday dot cakes, mini Christmas cake cups