Rainbow Pinata Cake
This bold, bright cake can't help but bring a smile to your face and my boys' faces certainly lit up when they saw the sweet treats inside!
It's quite straightforward to make but takes time due to all the colouring and layering but the bit of effort involved is worth it when you see what a crowd pleaser it is.
Preparation Time: 2 hours
Cooking Time: 20-25 minutes for each layer
Makes: 24 servings
Ingredients
460g butter, softened
450g butter, softened, for icing
460g caster sugar
460g self raising flour
8 large eggs
900g icing sugar
1tbsp vanilla extract
350g mixed sweets (I used dolly mixture and M&Ms)
Concentrated gel icing colours, I used suagrflair pink, yellow, blue and orange made with red and yellow
Method
Preheat oven to 180C/160C for fan ovens. Grease and line 4 20cm baking tins. I only have 2 tins so I cooked the cakes in batches.
Measure out 4 x 115g of butter and put each portion into a separate bowl. Then measure out 4 x 115g caster sugar and add one portion to each of the butter portions. I used paper bowls for this stage to save on washing up!
Meaure out 4 x115g flour and put each portion into a separate bowl.
Beat one portion of butter and caster sugar until light and creamy. Add a blob of yellow food colouring and mix in evenly.
Beat in one egg until thoroughly mixed. Add a table spoonful of flour from one bowl and another egg, beat again. Fold in the remaining flour from the bowl you took the spoonful from.
Once you have a smooth mixture, pour into one of the lined tins. Either cook right away or put to one side until all your cakes are ready to cook together or in batches.
Repeat this process for the remaining three portions of butter, sugar and flour. Make a blue layer, a pink layer and orange mixing red and yellow.
Once the cakes are cooked, remove from the tins and leave to cool completely on a wire rack.
Using a metal spoon, mix the remaining 450g butter with the icing sugar and vanilla essence. Add 4 tablespoons of cold water and mix until the sugar is blended in. Then move to using an electric whisk until the mixture if light and fluffy.
Cut out 10cm circles from the centre of two of the layers, I went for pink and blue.
Spread some of the butter icing in a circle onto your base layer, I chose yellow, making sure to leave a 10cm circle bare in the middle.
Place one of the sponge rings on top of the base layer, top with a layer of the butter icing. Then build up the cake with your second sponge ring, cover with butter icing and then fill the hole with your sweets before placing the top layer on.
Take two teaspoons of the icing into a bowl and water down with two table spoons of water. Whisk until blended. Spread this thinned down icing over the sides of the cake.
Divide the remaining icing evenly between 5 bowls. Put two portions together and colour with yellow colouring. Colour the three remaining bowls of icing, one blue, one pink, one orange.
Pipe a layer of blue icing round the base layer and then spread using a palette knife to make a ring of icing round the base layer of the cake.
Repeat this process with the pink and orange for the next two layers before adding yellow icing to the sides of the top layer. Spread yellow icing over the top of the cake and smooth with a spoon.
Categories
#cake
#kids
#sponge
#icing
%recipeyum
226186 - 2023-07-17 09:53:59
