Pinata Cake Recipes

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MALTED MILK PIñATA CAKE



Malted Milk Piñata Cake image

This is a really fun cake which goes down well with children and adults alike.

Provided by Martha Collison

Categories     HarperCollins     Cake     Kid-Friendly     Dessert     Birthday     Bake     Milk/Cream

Yield 12 servings

Number Of Ingredients 18

120g (1/2 cup) butter, plus extra for greasing
125g (1/2 cup) caster sugar
250g (1 1/8 cups) soft light brown sugar
300g (2 1/3 cups) all-purpose flour
3 tsp baking powder
2 tbsp malted milk powder
1/2 tsp salt
300ml (1 1/4 cups) whole milk
3 eggs
1 tsp vanilla bean paste
Buttercream:
50ml (1/4 cups) whole milk
2 tbsp malted milk powder
150g (2/3 cup) unsalted butter, softened
350g (2 3/4 cups) icing sugar
Filling and decoration:
Approximately 300g milk bottle sweets (ideally the floury kind, they are less sticky)
Colored paper straws

Steps:

  • Bake the cake:
  • Preheat the oven to 180°C (350°F). Grease three 18cm (7 inch) cake tins and line with parchment paper.
  • Put the butter, sugars, flour, baking powder, malt powder and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until all the butter is rubbed into the dry mixture and it has a sandy texture. Alternatively, rub the butter into the dry ingredients by hand, as if you were making pastry.
  • In a small jug, beat together the milk, eggs and vanilla. Pour the mixture down the side of the bowl into the dry ingredients and beat until everything is mixed together. When all the liquid has been added, beat on a high speed for two minutes until it is well combined and smooth. Alternatively, you could use an electric hand-held whisk.
  • Divide the mixture evenly between the prepared tins and bake in the preheated oven for 25-30 minutes until golden brown. The cake will look slightly darker than you might expect with the added malted milk powder, so be more vigilant in checking that it is ready.
  • Make the buttercream:
  • Heat the milk and malted milk powder in a small saucepan. Whisk until all the lumps of powder have dissolved and the mixture has thickened slightly. Set aside to cool. Beat the butter in a large bowl until smooth, then gradually add the icing sugar and cool malted milk paste. Use an electric hand-held whisk to beat the buttercream for 5-10 minutes until light and fluffy. It should hold its shape but still be fairly soft.
  • Assemble the cake:
  • To assemble the cake, stack the bottom two layers on top of each other and use a circular 9cm cutter to remove the middle. Press through both layers at once to make sure the holes line up.
  • Put the bottom ring on a cake stand and cover the top with a layer of buttercream using a palette knife. Try not to get icing too close to the middle, because moisture on the sweets will cause them to become sticky.
  • Put the second ring on top of the first and fill the hole with milk bottle sweets. Make sure it is filled to the same level as the sponge or the top sponge will cave in. Cover the second ring with buttercream then add the final sponge. Thinly cover the whole cake with some of the buttercream to trap any crumbs, then chill for a minimum of 30 minutes.
  • Cover the cake with the remaining buttercream, placing a large dollop on the top to create a swirl. Decorate using more milk bottle sweets and coloured paper straws.

CELEBRATION PIñATA CAKE



Celebration piñata cake image

Bake this stunning centrepiece for kids' birthdays or parties - cut open the vanilla and lemon sponges to reveal the hidden sweets inside

Provided by Nancy Birtwhistle

Categories     Afternoon tea, Dessert, Treat

Time 5h

Number Of Ingredients 27

500g butter , softened
500g golden caster sugar
8 large eggs , beaten
500g self-raising flour
2 tsp lemon extract
zest 2 lemons
175g butter , softened
500g icing sugar , sifted
2 tbsp whole milk
zest 1 lemon and juice of 2 (from the lemons above)
200g lemon curd
200g butter , softened
200g golden caster sugar
4 large eggs , beaten
200g self-raising flour
1 tsp vanilla extract
100g butter , softened
300g icing sugar
3 tbsp whole milk
1 ½ tbsp freeze-dried strawberry or raspberry powder (see tip)
100g icing sugar , mixed with a drop of water to make a runny icing for glue, plus extra icing sugar for dusting
2kg ready-made fondant icing
selection of food colouring pastes (we used blue, pink, orange, lilac, mint green and yellow)
sweets, such as Smarties (about 12 tubes), to fill the cake
4 cake dowels
white pearlescent balls or silver balls
candles

Steps:

  • To make the bottom-tier cake, heat oven to 180C/160C fan/gas 4. Grease and line a 23cm cake tin with baking parchment. Put 250g of the butter and 250g sugar in a large bowl and, using an electric hand whisk, cream until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Fold in 250g of the flour, 1 tsp lemon extract, and the zest of 1 lemon until you have a smooth batter. Spoon into the tin and smooth the surface. Bake for 40 mins or until a skewer poked into the centre comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and cool completely. Repeat with the remaining half of the ingredients, so that you have 2 large cakes.
  • Meanwhile, make the icing for the bottom tier. In a large bowl, beat the butter with a quarter of the icing sugar. When fully combined, add the rest in 3 additions, beating between each. When the icing is smooth, add the milk, zest and juice, and curd, then whisk until fluffy. Set aside until needed, or chill, but bring to room temperature before using.
  • Now make the top tier. Heat oven to 180C/160C fan/gas 4 (if not already on). Grease and line a 15cm cake tin with baking parchment. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour and extract until you have a smooth batter. Transfer to the tin, smooth the surface and bake for 20 mins, then reduce the oven to 160C/140C fan/gas 3 and cook for a further 25 mins. Remove from the oven and allow to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and cool completely.
  • To make the icing for the top tier, cream the butter and 100g icing sugar together until smooth, then gradually incorporate the rest. Add the milk and strawberry powder, then whisk thoroughly until light and fluffy.
  • When the larger cakes are completely cool, slice each in half horizontally so that you have 4 sponge layers. Using a 10cm cutter, cut a hole in the centre of each of the lemon sponges for the bottom tier. Sandwich the 4 sponges together on a cake stand, using the lemon buttercream, then cover the whole cake in a thin layer of the remaining lemon icing. Put in the fridge for a minimum of 2 hrs to firm up.
  • When completely cool, slice the small top tier cake horizontally so that you have 3 sponge layers. Use the strawberry buttercream to sandwich them together on a chopping board, then use the remaining strawberry icing to cover the outside. Leave in the fridge for a minimum of 2 hrs to firm up while you ice the bottom tier.
  • Now start to make the pale blue icing. Dust your work surface with a little icing sugar. Knead a little blue food colouring into 1.5kg fondant icing until it's an even colour. Remove 500g, wrap in cling film and set aside for the top tier. Roll out the remaining 1kg to a circle wide enough to cover the bottom tier - you can check this with a piece of string. Gently roll up your fondant onto your rolling pin and unfold onto your cake. Smooth the icing on the outside with your hands, then trim off the excess at the bottom. Cut a small cross in the centre of the fondant where the hole sits and push the remaining fondant carefully onto the inside of the hole, trimming any excess. Fill the centre with sweets of your choice. Place the 4 dowels into the cake at 3, 6 and 9 and 12 o'clock, just next to the hole in the middle, then trim so they are flush with the cake.
  • Cover the top tier cake in the remaining blue fondant in the same way, then mount onto the bottom cake, enclosing the sweets. Transfer the icing glue to a small piping bag and snip off the end. Use to pipe a drizzle of icing around the base of each tier. Place pearlescent or silver balls around the base of each cake to cover any rough edges.
  • To make the balloon decorations, divide the remaining 500g of fondant into the number of colours you are using. Use different food colourings to colour each piece of fondant. Roll out on a surface dusted with icing sugar and, using small cookie cutters, cut out circles of fondant. Use the icing glue to stick the balloons onto the cake. Decorate with colourful candles. Will keep for up to 3 days.

Nutrition Facts : Calories 871 calories, Fat 45 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 79 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 1.2 milligram of sodium

PIñATA POUND CAKE



Piñata Pound Cake image

What's better than a cake piñata? Cutting into it to reveal matching candies, of course! Coordinate the cake's colors and candies to your party theme for an extra touch.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 16

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups sugar
1 cup butter, softened
1 teaspoon vanilla
5 eggs
1 cup milk or evaporated milk
1 1/4 cups multi-colored candies
3 containers fluffy white whipped ready-to-spread frosting
Pink, blue, yellow and green gel food color

Steps:

  • Heat oven to 325°F. Grease 2 (1 1/2-quart) ovenproof glass bowls (8 inches across top) with shortening; coat with flour. Place a small circle of cooking parchment paper in bottom of each bowl for easier removal of cake.
  • In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beat just until smooth after each addition. Pour into bowls.
  • Bake 60 to 70 minutes or until toothpick inserted in the center comes out clean. Cool in bowls 20 minutes; remove from bowls to cooling racks. Remove parchment paper. Cool completely, about 2 hours.
  • Using serrated knife, cut rounded top off cakes to make a level surface. Use 2 1/2 to 3-inch round biscuit cutter to hollow out a small hole in the center of one of the cakes (do not go all the way through the cake). For second cake, use biscuit cutter to cut a hole completely through the cake layer. Place first layer, cut side up, on cake stand. Fill cut out portion of cake with assorted multi-colored candies. Frost cut side of cake with 1/4 cup frosting and top with remaining cake to make a round cake. Fill hole to the top with remaining candies.
  • Thinly frost side and top of cake with 1 cup of the frosting. Divide remaining frosting among 4 small bowls, and mix frosting with pink, blue, yellow and green food colors, one color in each bowl. Place frosting in 4 separate pastry bags fitted with couplers. Rotate ruffle tip between bags as you work. Frost cake, working in horizontal circles, alternating colors every row.

Nutrition Facts : Calories 700, Carbohydrate 99 g, Cholesterol 90 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 41 g, TransFat 4 1/2 g

RAINBOW PINATA CAKE



Rainbow Pinata Cake image

Watch guests' faces light up as you cut into this towering blue, pink, green, and purple layer cake filled with candies and sprinkles like a pinata.

Provided by Sally's Baking Addiction

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h50m

Yield 16

Number Of Ingredients 22

3 ¾ cups sifted all-purpose flour
1 teaspoon salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups unsalted butter, at room temperature
2 cups white sugar
5 eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups buttermilk, at room temperature
2 drops green gel food coloring
2 drops blue gel food coloring
2 drops purple gel food coloring
2 drops pink gel food coloring
1 ½ cups unsalted butter, at room temperature
1 (4 ounce) package cream cheese, softened
7 cups confectioners' sugar
¼ cup heavy whipping cream
1 tablespoon vanilla extract
1 drop pink gel food coloring
⅛ teaspoon salt
1 cup assorted candies
1 cup multicolored candy sprinkles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans.
  • Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl.
  • Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract.
  • Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
  • Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes.
  • Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds.
  • Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt.
  • Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
  • Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake.
  • Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.

Nutrition Facts : Calories 913.4 calories, Carbohydrate 127.4 g, Cholesterol 163.5 mg, Fat 42.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 24.9 g, Sodium 327.1 mg, Sugar 98.6 g

PINATA CAKE



Pinata Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 7

Cooking spray
2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients)
7 wafer ice cream cones
2 16-ounce tubs vanilla frosting
3 7-ounce bags shredded sweetened coconut
Gel or neon food coloring (purple, yellow, blue, orange and pink)
Black icing, for decorating

Steps:

  • Preheat the oven to 325 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you' ll have a little left over).
  • Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top 1/2 inch of an ice cream cone 1 1/2 inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
  • Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
  • Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
  • Cut the cake with the baked-in cone in half to form the head (you won't need the other half). Set cut-side down. Use frosting to attach the "ears" to the top of the head; transfer to the freezer.
  • Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
  • Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
  • Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
  • Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.

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Steps: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch pan. In a large bowl, stir together the flour, cocoa, sugar, baking soda and cinnamon.
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GLUTEN-FREE PIñATA CAKE - GOODIE GIRL
2022-03-05 Pinata cakes are so much fun. They look difficult to make, but are really very simple. Amanda created this Gluten Free Holiday Pinata Cake with lime green, hot pink, red and green sprinkles, and Goodie Girl Winter Mint Cookies! This cake gives a fun twist on the traditional! Follow her site to find the full recipe at Eat at our Table.
From goodiegirl.com


HEB PINATA CAKE - THERESCIPES.INFO
Rainbow Pinata Cake Recipe | Allrecipes tip www.allrecipes.com. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans. Advertisement. Step 2. Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl. Step 3. Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment ...
From therecipes.info


MAKE YOUR OWN CANDY-FILLED PIñATA CAKE
2016-07-14 In the bowl of an electric mixer, mix the butter on medium until smooth. Add in the sugar and mix on medium-high until fluffy and pale in color (3 to 5 minutes). Stop the mixer and scrape down the bowl. Step 4. With the mixer on low, add in the vanilla and eggs, 1 at a time. Mix until combined and smooth.
From foodnetwork.ca


HOW TO MAKE A PIñATA CAKE (WITH VIDEO!) - SUGARHERO
2021-05-03 Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Beat the butter for 2-3 minutes, until light and creamy. While the butter is beating, mix together 4 TBPS of milk, the vanilla, and the salt in a small bowl, and stir to help the salt dissolve. With the mixer on low, add the milk mixture.
From sugarhero.com


TEMPTING PINATA CAKE RECIPE FOR BEGINNERS - BAKINGO BLOG
2021-05-20 Start by melting the chocolate until it attains a smooth or lump-free consistency. Pour it into the heart-shaped mould and spread the mixture evenly so that it covers all the edges and sides of the mould. Pour excess chocolate back into the mould and refrigerate the mould for about 10 minutes or so, till the chocolate sets in.
From bakingo.com


HOW TO MAKE A PIñATA RUFFLE CAKE - ELLENJAYCOOKIES
Beat for 2 minutes on low until well combined. 3. Add butter a few cubes at a time beating on low until resembles coarse sand texture. 4. Add egg whites and beat on medium speed until well combined. 5. Add milk and vanilla and mix on medium speed 1-2 minutes until well combined, scraping sides of bowl as necessary. 6.
From ellenjay.com


MOIST CHOCOLATE CAKE STUFFED WITH CANDY! - LIFE LOVE AND SUGAR
2019-06-03 Instructions. 1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom. 2. Combine the flour, cocoa, baking soda and salt in a medium sized bowl and set aside.
From lifeloveandsugar.com


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