Dot Cakes

Name: Dot Cakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12
Ingredients: 12 Vanilla cupcakes; A batch of my basic buttercream; 2 Cups candy melts (white); 2 Tbsp vegetable shortening; 1 Cup Rainbow Nonpareil Sprinkles

A fully edible twist on the viral dot cake trend.

Three finished edible dot cakes with sprinkle-coated chocolate shells and colourful nonpareil sprinkle toppings.

These Dot Cakes are my fully edible take on the viral trend that has been popping up all over social media. Traditionally, dot cakes are made by decorating cupcakes inside paper cups and covering the tops with buttercream and colourful sprinkles.

I’ve seen quite a few people comment that they’re simply “a cupcake in a cup”, so I wanted to take the idea a step further and create a version where the entire cup is edible too.

To make these, I coated paper cups with white candy melts and rainbow nonpareil sprinkles to create colourful chocolate shells. Once set, the paper cup peels away, leaving behind a fully edible sprinkle-covered cup filled with cupcake and buttercream.

They’re bright, fun, surprisingly easy to make and perfect for birthdays, parties or anyone who loves sprinkles. If you enjoy working with candy melts, you may also find my How to Work with Candy Melts guide helpful.

If you like this design then you will also love my Popcorn Cupcakes, Toadstool Cupcakes, Baby Chicks or my Hedgehog Cupcakes

Things I Used

White Candy Melts or Melting Wafers

Used to create the edible sprinkle-coated shell. Candy melts work best because they set firm without needing to be tempered.

Vegetable Shortening

I added a small amount of vegetable shortening to the melted candy melts to make them easier to spread around the cups and create a smoother coating.

Rainbow Nonpareil Sprinkles

These create the colourful dot effect around the outside of the cakes. I used Wilton Rainbow Nonpareils, which held their colour well and did not bleed into the candy melts.

Small Gelato Cups

I used small paper gelato cups as the mould for the edible shells. Once the chocolate has set, the paper peels away easily, leaving behind a fully edible sprinkle-coated cup.

Freezer

After coating the cups, I placed them in the freezer for 5 to 10 minutes. This helps the candy melts set firm and makes it much easier to release the shell from the paper cup without damaging it.

Cupcakes

Many versions of the viral dot cake trend use pieces of sheet cake cut with a cup or cookie cutter. For my version, I used cupcakes, which fit perfectly inside the edible shells and made the process quick and easy.

I used my Vanilla Cupcake Recipe, but any flavour will work.

Buttercream

Used to top the edible cups and secure the cupcake in place. I used my Basic Buttercream Recipe.

Microwave-Safe Bowl

For melting the candy melts.

Spoon

Used to spread the candy melts around the inside of the paper cups and ensure they are fully coated.

Rachel Lindsay

Chief Resident Cake Baker

Ingredients

12 Vanilla cupcakes
A batch of my basic buttercream
2 Cups candy melts (white)
2 Tbsp vegetable shortening
1 Cup Rainbow Nonpareil Sprinkles

Equipment

12 Baking cups
A baking tray/ board (sized for the fridge)
A sheet of parchment paper
Small microwave safe bowl
A small spoon
A spatula

How to...

Step 1

Add the candy melts to a microwave-safe bowl and heat in short bursts, stirring between each burst until smooth.

Step 2

Once melted, stir through a small amount of vegetable shortening. This helps thin the candy melts slightly, making them easier to spread around the cups and creating a smoother finish.

Add the nonpareil sprinkles to the melted candy melts and stir until evenly combined.

Step 3

Allow the melts to cool and then add the nonpareil sprinkles to the bowl.

Spoon lifting melted candy melts mixed with rainbow nonpareil sprinkles.

Step 4

Stir the sprinkles through the candy melts until they are evenly distributed throughout the mixture.

Sprinkle candy melt mixture being poured into a small paper gelato cup.

Step 5

Pour the sprinkle chocolate mixture into a paper gelato cup. You can add more than you need at this stage, as the excess will be tipped back into the bowl.

Paper gelato cup being rotated to coat the inside with sprinkle candy melt mixture.

Step 6

Slowly rotate and tilt the cup, allowing the chocolate mixture to run around the inside and coat the sides evenly.

Continue turning the cup until the entire inside surface is covered.

Excess sprinkle chocolate mixture draining from a coated paper gelato cup.

Step 7

Turn the cup upside down and allow the excess chocolate mixture to run out, leaving a thin coating behind.

Sprinkle-coated paper cup with the first layer of chocolate beginning to set.

Step 8

Set the coated cups aside for a few minutes and allow the chocolate to begin setting.

Check the coating and, if needed, add a second layer of the sprinkle chocolate mixture. This helps strengthen the shell and cover any thin patches.

Vanilla cupcake placed inside a sprinkle-coated chocolate shell.

Step 9

Once the shell has set firm, place a baked cupcake inside each cup.

Cupcake trimmed to fit inside an edible sprinkle-coated chocolate shell.

Step 10

If needed, trim a small amount from the top of the cupcake so it sits below the rim of the shell. This leaves space for the buttercream and sprinkles without overflowing.

Buttercream being added to a cupcake inside an edible sprinkle-coated shell.

Step 11

Spoon or pipe buttercream onto the top of the cupcake. Using the back of a spoon, gently spread the buttercream right to the edges of the cup.

Using the back of a spoon to spread buttercream evenly over a cupcake inside an edible sprinkle-coated shell.

Step 12

Use a small spatula or palette knife to smooth the buttercream level with the top of the cup.

Edible dot cake being pressed into rainbow nonpareil sprinkles to create a colourful topping.

Step 13

Pour the nonpareil sprinkles into a shallow bowl or tray.

Turn the cup upside down and gently press the buttercream into the sprinkles until the entire surface is covered.

Removing the paper gelato cup from a chilled edible sprinkle-coated dot cake shell.

Step 14

Place the cups in the freezer for 5 to 10 minutes, or until the shell is firm.

The shell is ready when the candy melts release easily from the cup. Turn the cup upside down onto a sheet of parchment paper and gently peel away the paper cup.

Three finished edible dot cakes with sprinkle-coated chocolate shells and colourful nonpareil sprinkle toppings.

The Results!

Once the shells have been released from the cups, your edible dot cakes are ready to serve.

The sprinkle-coated shell, cupcake, buttercream and topping are all completely edible, making this a fun twist on the viral dot cake trend.

Notes & Tips

Candy melts

I used white candy melts with a small amount of vegetable shortening to create a thinner consistency. This made it much easier to coat the cups evenly and helped create a smoother finish.

Sprinkle choice

I used Wilton nonpareil sprinkles for this project. The colours stayed bright and did not bleed into the candy melts.

Cupcakes instead of sheet cake

The viral dot cake trend is often made by cutting circles from a sheet cake. I used cupcakes instead, which makes the process quicker and easier for home bakers.

Check the coating

Allow the first coating to set before deciding whether a second layer is needed. Adding an extra coat can help strengthen the shell and cover any thin patches.

Coating the cups

Work slowly and rotate the cups gently while coating them. This helps the chocolate reach all areas of the cup and creates a more even shell.

Leave room for the topping

If the cupcake sits too high inside the shell, trim a small amount from the top before adding the buttercream. This leaves enough room for the buttercream and sprinkles.

Smooth the buttercream

Smooth the buttercream level with the rim of the cup before adding the sprinkles. This helps create the neat, flat finish seen in the viral trend.

Freezer time

Place the finished cakes in the freezer for 5 to 10 minutes before removing the paper cups.

Ready to release

The shells are ready when the candy melts release easily from the paper cups. If they stick, return them to the freezer for a few more minutes and try again.

Storage

Store finished dot cakes in the fridge until ready to serve. The chocolate shell helps protect the cake, but warm temperatures can soften both the shell and buttercream.

FAQ: Easy Dot Cakes

Do I have to use candy melts?
Candy melts are the easiest option because they set quickly and hold their shape well. You can use real chocolate, but it will need tempering for a smooth, firm finish.

Do these need to be refrigerated?
They are best stored in the fridge and removed shortly before serving, especially in warm weather.

Do I have to use cupcakes?

No. The original viral dot cake trend is often made using circles cut from a sheet cake. I used cupcakes as a quicker alternative.

Can I make these in advance?

Yes. The shells can be made a day or two ahead and stored in an airtight container. For the best texture, assemble the cakes the day before serving.

What if my shell cracks?

The coating may be too thin. Add a second layer of the sprinkle chocolate mixture before filling the cups.

Can I use different sprinkles?

Yes, but results may vary. I used Wilton nonpareil sprinkles as they held their colour well and did not bleed into the candy melts.

Share Your Creations

I’d love to see your Dot Cakes!

Tag me on Instagram @cakedbyrach so I can see your creations and share them with my community.

You can also post your bakes in my Facebook group and connect with other cupcake decorators.

2 Comments

Gail on 14 June 2026 at 00:18

These are adorable! May I ask what size the cardboard cups are? Or possibly have a link? Thank you in advance!

Reply
- Rachel Lindsay on 14 June 2026 at 10:14
  
  Thanks so much. I used gelato cups for these, but any small baking cup or ice cream cup would work. xx
  
  Reply