Piñata cake

Hi everyone and welcome back to my baking blog…

This time I shall be showing you how to make this Piñata cake, which is a cake that has a surprise of sweets and chocolate treats in the middle of it. I decided to make my version of this cake as a rainbow cake of 4 colours and then covered in the same 4 colours of buttercream icing and topped with coloured cake crumbs (the recipe is the same as my rainbow cake recipe but the method is different in terms of construction!).

This cake looks super bright and playful and everyone will love the sweet surprise in the centre 🙂


275g soft spread

275g caster sugar

275g SR flour

5 medium sized eggs

2 tsp baking powder

2 tbsp semi-skimmed milk

Icing colours, I used violet, blue, green and pink.

For the icing:

450g soft spread

900g icing sugar

A few splashes of milk

For the decoration:

Cake crumbs (taken from the cut offs)

A medium bag of crispy m&ms

A bag of jelly beans

A bag of dolly mixture

A bag of mini eggs



1.Preheat the oven 180°C/Gas 4 and grease 4 tins (or as many as you have) with spray oil or cake release and place a circle cake liner inside.


2.Break the eggs into a mixing bowl and gently whisk together. Then add the rest of the ingredients (excluding the colours) and whisk using a hand mixer until well combined, ensuring to sieve the dry ingredients.


3.Divide the mixture into 4 bowls, be careful if you don’t have 4 bowls which weigh the same! Instead transfer the mixture into another large bowl over scales and divide this weight by 4. Then minus this number from the total weight, so you know how much to put into the first bowl. Continue to minus and add into the separate bowls until all 4 bowls are equally filled. If you have bowls of the same weight, you can just weigh into each bowl.


4.Then add a pea sized amount of colour to each bowl and fold into the cake mixture, try not to mix to quickly as you will beat all the air out of the sponge. But make sure the gel colours are mixed thoroughly, otherwise once baked you will have a patch of food colouring! Keep adding until you reach the desired colour, but try to not go too overboard otherwise the cake will taste like food colouring! Carefully transfer the cake mixes into the 4 tins (or as many as you have!) and spread evenly inside the tin.

5.Bake for 18 minutes or until a skewer comes out clean. I decided to cook 2 and then 2. Try to avoid having to move tins around whilst they are cooking, as it is more likely your sponges won’t be flat.

6.Whilst your cakes are cooking, make the icing by adding soft spread to a bowl and sieving icing sugar over the top. Carefully mix, to avoid icing sugar going everywhere! Add milk if the icing is too stiff. Once the icing sugar is mostly disappeared use a hand mixer to ensure soft and fluffy icing. Then separate about a third of the icing into another bowl (for the crumb coating). Cover in cling film and leave to one side.




7.As each cake comes out of the oven, leave to cool on a wire rack.Once all cakes have cooled, use a palette knife to remove from tins.


8. Then using a cake leveller or sharp knife, cut the tops off the cakes (set tops aside and crumble up the cake into a bowl) to leave a flat top.


9.Then using a medium sized cookie cutter, cut the middles out of 2 of the cakes (I choose the green and pink one) and set aside the middles (I made mini cakes with these bits).


10.To assemble, spread a small amount of the buttercream onto a cake board and place the bottom full cake on (I used the violet one). Then spread buttercream only around the outer section of the cake, so that when you place the ring cake on top, no icing will show in the middle – I made the mistake of putting icing the middle and so the sweets kind of got a bit stuck to the icing!



11.Then stack one of the ring cakes on top, spread icing over the top and add the next ring cake.


12.Then fill the cake with as many sweets as you can fit inside.


13.Spread the cake top with icing and add the top cake. Then spread the whole cake with icing (crumb coat) and leave in a cool place for 3 hours or overnight.


14.To make the coloured icing, separate into 4 bowls and add a pea sized amount of gel colouring to each. Thoroughly mix each one, to ensure there are no clumps of colouring. Then carefully spoon each colour into a plastic icing bag, place inside a glass and leave in the fridge to chill.


15.Once the cake is cooled, start icing the cake (I decided to do opposite colours on the outside to the cake on the inside, you can always match it up). Carefully pipe around the bottom of the cake, using the layers of cake to help you keep a straight line. Then using a palette knife spread the icing until flat.

16.Continue with all the colours and use the last colour to cover the top of the cake as well some of the sides.

17.Sprinkle the top with the cake crumbs around the edges and serve…


I hope you all enjoy this recipe, it is likely the most complicated one I have made before. It requires quite a lot of time, accuracy and patience. But the result is definitely worth it!


I made this cake for one of my project partners 22nd birthday…so HAPPY BIRTHDAY NAOMI 🙂


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