How to bake a pinata cake with candy from scratch

I have baked many, many cakes in my time but nothing has even come close to the reaction I received when I presented this piñata cake. 

I baked this cake for my daughters’ double party last year (cough, bit slow to post) and they were agog at the sight of it. My gals are 2 years and 2 weeks apart so they will be having a double birthday party for as long as I can get away with it 🙂

When they cut into it and discovered the treasure trove of lollies – candies, for my US and Canadian friends – tumbling out they were momentarily speechless.

Then all the squealy, excitable little friends at their party fell upon the sugar pay load and went gaga.

This is a huge cake. Even after all the kids and siblings at the party took some home there was still cake as far as the eye could see. There was so much cake left over that the next day I took it to a friend’s BBQ and even with a houseful of kids there was still cake leftover.

As the quantities are so great you will have to make this cake in two lots (ie you will be cooking four cakes in total) so ensure you set aside plenty of time.

My hack: use a ring pan – if you have one – for two of the cakes. This will save having to cut the centres out.

I tweaked a recipe from Super Foods magazine

GATHER:

500g butter, softened

1 cup caster sugar

1 1/2 tablespoons vanilla extract

6 eggs

4 2/3 cups self-raising flour

1 1/2 cups milk

2 cups assorted lollies / candies for inside the cake

2 cups various chocolate lollies/ candies to decorate. I used freckles, M&Ms, Nerds, 100s &1000s

Vanilla buttercream

250g butter, softened

2 teaspoons vanilla extract

1 ½ cups icing sugar mixture, sifted

LET’S GET TO IT:

Preheat oven to 180C and grease and line 2, 20cm round cake tins with non-stick baking paper.

In a bowl of electric mixer beat half the butter, half the sugar and half the vanilla for five minutes.

Scrape down sides then beat in three eggs, one at a time, until just combined.

Gradually beat in half the flour and half the milk, in batches, until just combined.

Divide mixture between pans and bake for 40 minutes or until a skewer inserted comes out clean.

Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks. Cool completely.

Repeat process with remaining butter, sugar, vanilla, eggs, flour and milk, to make another two cakes – this is where I used my ring pan. Just ensure it is thoroughly greased with non-stick paper.

Place on wire racks to cool.

Meanwhile make icing:

In bowl of electric mixer, beat butter and vanilla for 7 minutes until light and fluffy.

Beat in sugar, 1 tablespoon at a time, until well combined.

Trim cakes so the tops are flat and even – a serrated knife is best. Cut and discard a 10cm round from the centre of 2 cakes.

Place 1 whole cake on a serving plate and spread 1/4 cup of icing over top of cake.

Carefully place one cut cake on top and spread 2 tablespoons icing over top of cake.

Place the other cut cake on top and spread top and inside the hole with 1/4 cup icing.

Carefully spoon enough lollies into the centre of cake to fill to the top of the hole.

Place remaining cake on top and use a palette knife to spread remaining icing over top and side of cake.

Working quickly press the assorted choclates all over the cake, trying to cover the entire surface.

Tags: bake, baked, baking, birthday, birthday cake, cake, candy, chocolate, eggs, for a crowd, from scratch, pinata cake, recipe, sugar