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Cakes
Piñata Cake
1 hours
25 mins
Hard
16
Unveil the ultimate surprise with a Piñata Cake! This delightful treat features a carved-out centre filled with colourful lollies that spill out when the cake is cut. Hidden beneath layers of fluffy sponge and vibrant icing, it's a party-perfect dessert that’s as fun as it is delicious.
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- Ingredients
- Method
Ingredients
- 1 ½ cups full fat milk (375ml)
- 1 Tbsp white vinegar
- 2 cups Chelsea Caster Sugar (450g)
- 175g butter, softened
- 5 eggs
- ⅔ cup vegetable oil (167ml)
- 4 tsp vanilla extract
- 3 cups plain flour (450g)
- 2 ¼ tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
Icing
- 225g butter, softened
- 3 cups Chelsea Icing Sugar (450g)
- ⅓ cup milk (80ml)
- 2 tsp vanilla essence
- 110g white chocolates
- An assortment of colourful lollies and chocolates
- Sprinkles (approximately 150g)
Reviews
3
What did you think of this recipe?
Rose Martin
Looks good - thinking what to do with the scooped out cake - cake pops on top?
5
idk
it was ok
5
Larissa
Delicious. Easy to make. Light, fluffy cake. Great recipe.
5
Method
Preheat oven to 160ºC fan bake / 180ºC bake. Lightly grease 4 x 21-22cm round cake tins and line with baking paper.
Place milk and vinegar in a small bowl and stir to combine. Set aside.
Place sugar and butter in the large bowl of a stand mixer (or use a handheld electric beater) and beat until pale and fluffy. Add eggs and beat until thick and creamy (about 5 minutes). Gradually beat in oil and vanilla.
Sift flour, baking powder, baking soda and salt over the top and mix until mostly incorporated. Stir in milk and mix until well combined.
Divide mixture evenly between the prepared tins (use a kitchen scale if you can). Bake in the centre of the oven for 25 minutes, until golden brown and a skewer inserted in the centre comes out clean. Leave for at least 10 minutes before turning out onto wire cooling racks. Allow to cool completely before icing and assembling.
Icing : Cream butter until pale. Add icing sugar, milk and vanilla. Beat on low speed to combine, then increase to high and beat until light and fluffy.
Roughly chop chocolate and place in a heatproof bowl. Microwave on low in 30 second bursts, stirring in between, until melted and smooth. Stir into icing.
Place one of the cake layers on a serving plate or board (at least 25cm diameter). Place this on top of a cake decorating turntable, if you have one. Spread cake with a layer of icing.
Cut an 8-9cm hole in the middle of two of the remaining cake layers. Place on top of the first cake layer, adding icing in between/on top of layers and around the edges of the hole in the centre.
Fill cake with lollies / chocolates. Place final cake layer on top. Use an icing spatula to cover the outside of the cake with a generous layer of icing.
Set the cake over a large tray (to collect wayward sprinkles!). Take a handful of sprinkles, bring your hand close to the top edge of the cake and slowly release sprinkles so that they fall down and stick to the side of the cake. Repeat, turning the cake, to cover the sides. Add sprinkles to the top of the cake and decorate with a "happy birthday' sign.
Store in an airtight container in a cool room until ready to serve.
Reviews
3
What did you think of this recipe?
Rose Martin
Looks good - thinking what to do with the scooped out cake - cake pops on top?
5
idk
it was ok
5
Larissa
Delicious. Easy to make. Light, fluffy cake. Great recipe.
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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