Piñata cake
A delicious cake with a surprise inside...
For the cakes
450g butter, at room temperature
450g caster sugar
8 eggs
400g Odlums flour
50g cocoa powder
5 tsp baking powder
For the buttercream frosting
230g unsalted butter, softened
475g icing sugar, sifted
25g cocoa powder
3 tsp vanilla extract
2 tbsp milk
For the piñata filling
500g multicolored candies and sweets
Multicolored cake sprinkles, marshmallows...
Preheat the oven to 180°C. Combine all the dry ingredients. Mix the eggs and the butter, then add the dry ingredients and combine well.
Separate the mix into four round cake tins, about 400g dough in each tin, and cook each cake for 20 minutes. Let the cakes cool. When completely cooled, use a cookie cutter to cut a round shape in the middle of two of the cakes. Set aside.
Make the buttercream. Whip the butter for a couple of minutes, then add the cocoa and gradually add the icing sugar. When well-combined and fluffy, add the vanilla extract and the milk, a little at a time to get to the desired consistency.
Place one of the whole cakes on a serving plate and spread the buttercream. Top with one of the cakes with a hole, and spread with the cream. Repeat with the other cake with a whole. Fill the well colourful chocolate sweets and candies. Spread buttercream on the third cake and top with the second whole cake. Cover with the remaining cream and decorate the cake with candies and sweets.
