All is not quite what it seems with this surprise pinata cake! Just wait until you cut into it…
- 375g (12oz) butter, softened
- 375g (12oz) caster sugar
- 375g (12oz) self-raising flour
- 6 large eggs
- 6tbsp milk
- 3-6tbsp sprinkles
- 250g (8oz) unsalted butter, softened
- 500g (1lb) icing sugar
- Few drops of vanilla extract
- 4 x 38g tubes of Smarties
- 450g (15½oz) rainbow chocolate drops or mini Smarties
- 3 x 20cm (8in) round sandwich tins, buttered, base lined and floured
- 6-7cm (2½-3in) round cutter
- Cake plate or board
Instructions for how to make a pinata cake
1. Set the oven to 180°C or Gas Mark 4.
2. Cream together the butter and sugar until light and fluffy. Add the flour, eggs and milk and beat until smooth. Add the sprinkles to the cake mixture. Pour the mixture into the prepared tins and spread it out.
MORE: Sticky toffee puddings
3. Bake the cake for 25-35 mins or until it has risen and is just firm to the touch in the centre.
4. Remove the cake from the oven. Leave it to cool in the tin for 5-10 mins, then transfer it to a wire rack to cool completely.
Top Tip: The baked, undecorated cake can be wrapped in a freezer bag and frozen for up to 3 months. Allow the cake to defrost before decorating.
5. Whilst the cake cools, make the buttercream. Beat the butter, then add the icing sugar, vanilla extract, a pinch of salt and 2tbsp boiling water and beat until smooth. If necessary, add a little extra boiling water to give a smooth, spreadable consistency.
Use the buttercream as soon as it’s made so it doesn’t crust over.
6. Trim the tops from 2 of the cakes, to remove the darker crust and to make sure they are level. Use the cutter to cut out a hole from the centre of these 2 cakes.
7. Place 1 of the cakes with a hole on the cake plate or board and spread some buttercream over the top. Place the other cake with the hole in it on top.
8. Fill the centre with the sweets, including some of the mini Smarties. Spread the buttercream over the top of the sponge and place the whole layer of cake on top.
9. Spread buttercream over the top and sides of the cake using a palette knife, taking care not to get too many crumbs in the icing.
10. Tip the small rainbow drops or mini Smarties on to a sheet of baking parchment, and scoop them up in your hand and press against the side of the cake, stroking them upwards to completely cover the sides, then coat the top of the cake.
Some of the Woman’s Weekly team just couldn’t resist having a Pinata cake bake-off. Watch the big party reveal below: