In the Kitchen: Making a Pinata Cake

Making a Pinata Cake - In the Kitchen - This and That Blog

Let’s talk about cake! I’m a big fan of cake. Firstly because it’s delicious and secondly because there are so many cake variations out there. There’s marble cake, chocolate cake, battenberg, banana bread, cupcakes, lemon drizzle cake and so much more. All of which I could eat right now! Oh to live next to a bakery, but alas I don’t. But when it comes to cake, sometimes a standard yummy one won’t do and you need a showstopper of a cake. Something that will wow people. That was the case a few weeks back when I had a charity cake sale, when in an attempt to make people part with more money I made a glorious pinata cake.

I’ve been wanting to make a pinata cake for ages so this seemed like the perfect excuse. Pinata cakes are such a great idea – so simple but such fun too. I would have loved one as a child – the hidden surprise (just look below!) would have been too exciting for words. Whoever came up with the idea of a pinata cake is clearly a genius.

Making a Pinata Cake - In the Kitchen - This and That Blog

I made a pink extravaganza and it went down a treat, and helped me raise a lot of money! Next time I’m going to fill it with fizzy sweets and Haribo, plus make the icing rainbow coloured. That would look pretty cool, don’t you think? Anyway, if you want to make your own, read on for the pinata cake recipe. I promise you won’t regret it!

Making a Pinata Cake - In the Kitchen - This and That Blog

Pinata Cake Ingredients:

  • *350g unsalted butter
  • *350g caster sugar
  • *6 large eggs
  • *350g self raising flour
  • *sweets – I went for Smarties and m&m’s

For the icing: 450g unsalted butter, 1 tsp vanilla extract, 900g icing sugar and food colouring

Pinata Cake Method:

  • *Soften the butter and cream together with the sugar until light and creamy
  • *Beat in the eggs one at a time. For the last two eggs add a spoonful of flour before beating
  • *Fold in the rest of the flour
  • *Divide evenly between three greased and lined tins (20cm circular ones)
  • *Bake on 180C for 25 minutes, or until the tops spring back when pressed with your finger. Leave to cool
  • *Meanwhile make your icing by combining the icing ingredients.
  • *Once the three cakes have cooled cut a 10cm circle through two of the cakes, so you have two donut layers
  • *Place one of the donut layers on the bottom of the serving plate and spread with icing
  • *Place the second donut layer on top and spread with icing before filling the hole with the sweets
  • *Add the final layer of cake on top and cover with the rest of the icing
  • *EAT!