Slice into a Pinata Cake and release the secret surprise that is hidden within, the middle is packed with sweets!
This cake is great for a celebration that children and adults will love.
- 375g raising flour
- 375g butter
- 375g caster sugar
- 2 tbsp vanilla essence
- 5 large eggs
- Food dye
- sweets to fill – mini smarties, mini marshmallows, mini lemon meringues
- 200g butter
- 400g icing sugar
- vanilla essence to flavour
- hundreds and thousands to decorate
You will need three 9″ round cake tins and a 2″ round pastry cutter
1. Pre heat the oven at 160/180c and grease the tins
2. Cream together the butter and caster sugar, add in the vanilla essence. Beat well
3. Add in the eggs one at a time. beating well combining the mixture.
4. Sift in the flour and fold in.
5. Divide the mixture between 3 bowls, add in the food dye. I used a tube of each food dye, to make the colour deep.
6. Pour into the greased cake tins and bake in the centre of the oven for 25/30 minutes. Take out of the oven and leave to cool.
7. Mix the icing sugar and butter together adding in the vanilla essence, beat until creamy.
8. Using a sharp knife level two of the cakes, slicing the top off. Cut out the centre of 2 of the cakes using the cutter.
9. Place one of the cakes onto a cake board and sandwich together with the other one using the creamy icing mixture.
10. Fill the centre of the cake with the sweets of your choice
11. Place the final top layer on, layering up with the icing. Coat the top and sides of the cake with the rest of the icing. Level off with a knife and decorate with sprinkles
12. All ready to serve and celebrate.
Surprise your friends and family, once the knife goes in they will astonished with what comes out
I’m no baker but found this cake easy to bake and decorate. The sponge was fluffy and the icing was creamy.