Piñata Cake… By Lucy Simmons
June 13, 2015
Its party time....... Celebrate with a Piñata cake full to the brim with sweet & chocolate treasures.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 10-12 Generous
1. Preheat the oven to 180C/ gas 5. Grease and line 4 cake tins and set aside.
2. In a large bowl beat together all the cake ingredients until pale and fluffy then separate the cake mixture evenly between the 4 tins. Bake for 20 minutes or until your skewer comes out clean. Leave in the tin to cool for 5-10 minutes before removing to a wire rack to cool.
3. To make the buttercream icing beat the butter until it is very pale and light, add the icing sugar a spoonful at a time until it is all mixed together. Continue beating until the mixture is light and fluffy and is at a good consistency to spread, add some food colours (optional) and beat in.
4. When the cakes have completely cooled, cut 12cm circles from the middle of two of the cakes, these will be used to hide the sweets. Lay the base of the cake on the cake stand and cover with a layer of your favourite jam. Take one of the cakes with a circle cut from the centre and lay it on top of the base covering this layer with buttercream icing, avoiding the middle of the cake. Pop another layer of cake with a hole in the middle on top of that and spread jam over the top, again avoiding the middle of the cake. Fill the centre of the cake with your chosen sweets or chocolate surprises and then simply lay the top layer of cake over the top. Cover the whole cake with the remaining buttercream, covering the top first and then spreading it in section around the side. Decorate with some remaining sweets..... Piñata time....
Cutting into the cake brings a cascade of sweets…. Enjoy.
Try making the cakes with chocolate or coffee, most flavours work, you choose....