Piñata Cake Recipes

PINATA CAKE

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.

PIñATA POUND CAKE

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.

PIñA COLADA CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
• In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
• Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
• Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

RAINBOW PINATA CAKE

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.

GHOST-BUSTED PIñATA CAKE

Steps:

• Preheat oven to 350 degrees. Spray 2 8 x 3-inch cake pans line the bottom of each pan with parchment.
• Whisk flour, cocoa and salt in a bowl.
• Place oil and sugar in bowl of an electric mixer fitted with the paddle attachment and beat at medium speed until well blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring and vanilla (Take care: it may splash.) Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
• Place baking soda in a small dish, stir in vinegar and add the mixture to batter with the machine running. Beat for 10 seconds.
• Divide batter among cake pans, place in oven and bake until a cake tester comes out clean, about 30 to 40 minutes. Let cool completely.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft. Add the powdered sugar, cream cheese, salt and vanilla. Beat on medium high until light and fluffy about 5 minutes.
• Once the cakes are cooled, cut the tops of the cakes level, reserve the scraps. Divide each cake evenly into two layers. Using a 3 or 3 ½-inch cookie cutter, punch out the center of two of the cake layers. Reserve the scraps.
• Place 1 of the whole cake layers on the cake board or plate and spread a thin layer of cream cheese frosting on top. Place the second whole cake layer on top. Pipe or spread a ring of frosting on the outside of the top layer and add one of the punched layers on top. Pipe or spread a layer of frosting on top of the ring of cake and add the final punched layer. Apply a thin coat of frosting around the sides of the cake.
• Line the bowl with plastic wrap letting it come up over the sides. Add a little bit of cream cheese frosting to the bottom of the bowl and spread it up the sides. Place pieces of the cake scraps into the bowl to approximate layers, adding frosting as needed. Make a 3 to 3 ½ inch hole in the center of the bowl (to match up with the hole in the center of the layer cake). Place the bowl in the freezer for 3 hours. Place the cake in the fridge. Keep the remaining frosting covered at room temperature until ready to finish assembly.
• Remove the cakes from the fridge and freezer. Using the plastic wrap to help, pull the cake dome out of the bowl. Remove the plastic wrap.
• Fill both holes with the candy. Spread a thin layer of frosting on the top ring of the layer cake. Flip the dome of cake on top. To prevent the candy from falling out of the top, I recommend placing a piece of cardboard over the bottom of the cake dome, flipping it upside-down, using the cardboard to prevent spillage then sliding the cardboard out once the dome is almost touching the base cake.
• Use the remaining frosting to smooth out and even the entire cake. Place cake in the fridge or freezer to firm while you get the decorations ready.
• Roll out the black fondant to ¼ inch think, spread the top with sanding sugar then use the rolling pin to press it inches Cut out desired eyes and mouth.
• Roll the white fondant, using cornstarch to prevent sticking, to ¼ inch thick in a roughly 16-inch circle.
• Remove the cake from the fridge. Roll the fondant around the rolling pin and place over the cake. Using corn starch on your hands, work the fondant down from the top, letting it drape and form ghost-like pleats.
• Use water to adhere the eyes and mouth. Refrigerate until ready to serve.