Trendy dot cakes

Directions

Pound cake: Preheat oven to 350 degrees. Prepare jelly roll pan with butter and flour, set aside. In a large bowl, cream together butter and sugar until smooth. Add eggs and mix again until smooth. Add vanilla and mix well. In separate bowl, whisk together flour and baking powder. Add dry ingredients to butter/sugar mixture in batches, stirring to combine after each addition. Once mixed, spread evenly onto prepared jelly roll pan and bake 40 minutes or until toothpick inserted in middle comes out clean. Remove cake from oven and let cool in pan for 10 mins. Then, place a wire cooling rack on top of the pan. Firmly grasp both the rack and the pan, flip them over together, and lift the pan away. Allow cake to cool completely. Once cooled, using the cup or bowl used for serving, cut out circles of the cooled cake. To assemble, place layer of cake in bottom of cup or bowl, using piping bag, add layer of butter cream over cake, repeat to fill container being sure to end with butter cream. Using a bench scraper or knife, scape the top removing excess butter cream and leaving top layer level with container’s edge. Dip into nonpareils to cover the top. Serve immediately or chill until ready to serve. Remove from fridge a few minutes before serving so cakes can come to room temperature.

Cream cheese butter cream: Cream both butter and cream cheese until combined and smooth. Add powered sugar, 1/2 cup at a time, mixing until smooth after each addition. Add vanilla and salt, mix well. Place butter cream in pipping bag, twist to seal top. Set aside until cake has cooled and is ready to assemble.