If your child likes a good ‘ole pinata, they are going to LOVE this Pinata Cake!! The suggestion is to fill with smarties but I’m sure you can fill with any of their favourite sweets :-) Give it a go and let us know how you get on.
- 375g butter
- 375g caster sugar
- 2 tsps vanilla extract/vanilla bean paste or the seeds from 1 vanilla pod
- 6 large eggs
- 375g self raising flour
- 200g butter
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- Pastel Chocolate Candy Beans (Smarties) to fill.
- Cake confetti sprinkles
- Cream together the butter and caster sugar until light and fluffy.
- Beat in the vanilla extract.
- Add the eggs one at a time beating well after each addition.
- Sift in the flour and fold in until well blended.
- Divide the mixture between the 3 tins and bake in the oven for 25-30minutes until golden on top and springy to the touch.
- Transfer to a wire rack to cool.
- Prepare the icing beating together the Stork, icing sugar and vanilla until light and fluffy.
- Level the tops of the 3 cakes using a sharp serrated knife.
- Cut out the centres of 2 of the cakes with a sharp knife or cookie cutter to create 2 rings.
- Set the first ring onto a serving plate or cake board and sandwich together with the next ring using a layer of icing.
- Fill the centre of the ring with chocolate candy beans.
- Coat the top of the ring with icing and place the full round cake into position. Coat the top and sides of the cake with the remaining icing.
- Use the tip of a palette knife to create a ridged style in the sides and top of the icing.
- Decorate with sprinkles and serve.
If you try your hand at this Pinata cake, do share your images with us on our Facebook page.
All images are copyrighted and courtesy of Stork