A riff on the viral dot cake trend — but individual, elegant, and made for a summer table rather than a social media moment. Each glass has a layer of vanilla sponge sitting over either a sharp lemon curd or a jammy raspberry compote, topped with silky Swiss meringue buttercream and dipped entirely in non-pareils for that signature dot finish. Finished with a ribbon bow tied at the base of each glass, they are genuinely one of the most Pinterest-worthy things I’ve put on a table.
Two flavours, two glass styles — lemon curd in the martini glasses, raspberry compote in the margarita glasses — so every guest gets to choose. Or, more realistically, has one of each.
The Dot Cake Trend, but Make it Hosting-Worthy
If you’ve spent any time on baking corners of the internet recently, you’ll have seen the dot cake. A cake coated entirely in non-pareils — those tiny, coloured sugar balls — for a finish that is maximalist, joyful, and surprisingly simple to achieve. The original trend works beautifully on full-sized cakes, but individual glasses take it somewhere else entirely. Portion-controlled, endlessly customisable, and far easier to serve at a dinner party or garden gathering than slicing a cake in front of people.
The vanilla sponge is baked flat on a tray and cut into rounds using the rim of a martini or margarita glass as your cutter — no special equipment needed. The whole thing comes together in stages that can be prepared well ahead of time, which is exactly what good summer hosting should look like.
Two Flavours, Two Glasses
The lemon curd version — served in a classic martini glass — is sharp, bright, and very Amalfi. That deep, almost floral lemon flavour against the vanilla sponge and sweet buttercream is one of those combinations that just works. Use Bonne Maman lemon curd for ease, or make your own if you have the time.
The raspberry compote version — served in a margarita glass — is jammy, slightly tart, and a beautiful deep pink against the white buttercream and coloured dots. It takes about 10 minutes to make and keeps well in the fridge, so it’s worth making a day ahead.
Both versions get the same Swiss meringue buttercream on top and the same full dip in non-pareils. The ribbon bow at the base of each glass is a small detail that makes the whole thing feel considered — use whatever colour works with your table setting.
Dot Cake Martini Glasses
Makes 4–6 glasses · Serves 4–6
The Vanilla Sponge
Half a batch of my vanilla cake recipe, baked flat on a tray
The Lemon Curd Filling (for martini glasses)
- Bonne Maman lemon curd
The Raspberry Compote (for margarita glasses)
- 200g fresh or frozen raspberries
- 2 tbsp caster sugar
- Squeeze of fresh lemon juice
The Topping
- One batch of Swiss meringue buttercream, vanilla flavoured
- Non-pareils, for dipping
To Finish
- Ribbon, cut into lengths for bows
Method
The Vanilla Sponge
- Make half a batch of the vanilla cake batter as written. Line a large flat baking tray — a Swiss roll tin or similar — with greaseproof paper and pour the batter in, spreading it evenly to roughly 1–2cm depth.
- Bake at 190°C (170°C fan) for 12–15 minutes until lightly golden and springy to the touch. A skewer should come out clean.
- Leave to cool completely on the tray before cutting.
- Once cool, use the rim of a martini or margarita glass to press firmly into the sponge and cut out rounds — one per glass. The glass rim acts as your cutter, so each round will be exactly the right size. Set the rounds aside.
The Raspberry Compote
- Place the raspberries, caster sugar, and lemon juice in a small saucepan over medium heat. Stir gently and simmer for 8–10 minutes until the raspberries have broken down and the mixture is thick and jammy.
- Remove from the heat and leave to cool completely. The compote will thicken further as it cools. Refrigerate until ready to use.
Assembling the Glasses
- Spoon a generous layer of lemon curd into the base of each martini glass — about 2–3 tablespoons per glass. For the margarita glasses, spoon in the cooled raspberry compote to the same depth.
- Place a sponge round on top of the filling in each glass, pressing down gently so it sits level.
- Pipe or spoon the Swiss meringue buttercream generously on top of each sponge round, building it up slightly above the rim of the glass. Smooth the top and sides into a neat dome — this is the surface that will be dipped in non-pareils, so it needs to be even enough to hold them.
- Refrigerate for 15–20 minutes to allow the buttercream to firm up slightly before dipping.
The Dot Finish
- Pour non-pareils into a wide, shallow bowl — you’ll need enough to dip the top of each glass generously.
- Take each glass and press the buttercream top firmly and evenly into the non-pareils, rotating slightly to ensure full coverage. The entire surface of the buttercream should be coated. Press gently to help the dots adhere.
- Return to the fridge until ready to serve.
The Finishing Touch
- Tie a length of ribbon into a small bow around the stem of each glass just before serving. Keep it neat and simple — a small bow sits better than a large one on a martini or margarita glass.
Notes & Tips
- The sponge rounds and compote can both be made a day ahead — store the sponge wrapped at room temperature and the compote in the fridge.
- Assemble the glasses on the day of serving for the best result. The buttercream and non-pareils hold well for a few hours in the fridge once assembled.
- Use gel food colouring to tint the buttercream if you want a coloured base under the non-pareils — pale pink under pink dots, pale yellow under yellow, and so on.
- Non-pareils are widely available in supermarkets and from The Cake Decorating Company online. Choose a single colour for an elegant finish, or a mix for something more playful.
- The lemon curd version works beautifully with a small piece of candied lemon peel placed on top of the dots just before serving, if you want an extra decorative element.
- If making these for a larger gathering, the recipe scales easily — simply make more sponge and buttercream as needed.
Dot Cake Glass Questions, Answered
What are non-pareils? Non-pareils are tiny round sugar balls used for cake and dessert decoration. They come in a wide range of colours and are available in most large supermarkets, specialist baking shops, and online. They’re the signature finish of the dot cake trend and give the buttercream top a completely smooth, even coating of colour.
Can I use a different filling? Yes — these glasses are endlessly adaptable. Passionfruit curd, strawberry compote, Biscoff spread, or even a simple layer of jam all work well. The key is using something with enough body to sit under the sponge without being too wet or loose.
Can I make these ahead of time? The components can all be made ahead — sponge the day before, compote up to 3 days ahead, buttercream on the day. Assemble and dip in non-pareils a few hours before serving and keep refrigerated. Add the ribbon bows just before serving.
What size baking tray do I need? A standard Swiss roll tin or any large flat baking tray works well. You need enough surface area to cut 4–6 rounds from the sponge using a martini or margarita glass as your cutter — a 30 × 20cm tin is ideal for half a batch of batter.
Can I use American buttercream instead of Swiss meringue? You can, but Swiss meringue buttercream gives a smoother, less sweet finish that holds the non-pareils much more evenly. American buttercream can be a little too soft in warm weather, which makes the dipping step harder to achieve cleanly.
Do I need a piping bag? Not necessarily — a spoon works well enough to build the buttercream on top of each glass. That said, a piping bag gives you more control over the shape and height of the buttercream dome, which makes the dipping step cleaner and the final result more even.
One Last Thing
The Amalfi Coast has those colours for a reason — the lemon yellow, the deep raspberry pink, the brilliant white of the buildings in the sun. These glasses borrow all of that without asking you to book a flight.
Make the compote the night before, bake the sponge in the morning, and assemble a few hours before your guests arrive. Set them on the table with their little ribbon bows and watch people reach for their phones before they reach for a spoon.
That’s the kind of hosting moment worth recreating. 🍋
