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DIY PIÑATA CAKE

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Author: Lindsay Nathanson

Ingredients
  

MATERIALS

  • Four 6" cake pans
  • 4 - 4/5" circle cookie cutter
  • Piping Bags
  • Large Round Piping Tip and Ribbon Piping Tip
  • Kitchen Scale
  • Assortment of candy for the middle
  • DIY cake topper

VANILLA CAKE

  • 3/4 cup unsalted butter
  • 1/4 Cup vegetable oil
  • 1 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 1/4 cups cake flour
  • 1 1/4 cups all purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoon baking powder
  • 1 cup buttermilk

BUTTERCREAM

  • 1 1/2 cups unsalted butter, room temperature
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • Assortment of food coloring
How to Make Your own Pinata Cake
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Instructions
 

FOR THE CAKE:

  • Preheat the oven to 350 degrees and prepare four 6" pans with non-stick spray and parchment rounds.
  • In a stand mixer fitted with a paddle attachment, combine butter, sugar and oil on a low speed until just combined. About 1 minute.
  • Add eggs and vanilla on medium/low speed. Mix until combined.
  • Add flours, salt and baking powder. Mix on a low speed until just combined. Do not over mix.
  • Slowly stream in buttermilk. Mix until combined.
  • Divide batter evenly between four pans. Bake for 25-30 minutes.
  • Set pans on a cooling rack to cool.

FOR THE BUTTERCREAM:

  • In a stand mixer using a whisk attachment, beat butter until smooth.
  • Add powdered sugar, vanilla, milk and salt. Mix until light and fluffy.
  • Using a kitchen scale and a spoon, scoop out 120g of frosting into a small bowl. Repeat this three more times. There should be a good amount left over (this will be the color you use for the filling + crumb coat). Color each bowl of frosting with a desired color.

ASSEMBLY

  • Remove cakes from the pans. Use a serrated knife to cut the tops off each layer of cake.
  • Put the first layer down on a cake plate. Place a 4" cookie cutter in the middle and spread frosting around the outside.
  • Using the 4" cookie cutter, create a hole in the middle of the next layer. Place it on top of the first layer and add another layer of frosting.
  • Repeat with the third layer.
  • Add assorted candy into the hole. Make sure you fill it all the way up to the top.
  • Frost the top portion of the cake and add the final layer (bottom side up).
  • Give the entire cake a nice crumb coat and set it in the fridge for at least 30 minutes.
  • Once the cake is cooled, prepare a piping bag with a colorful frosting and a ribbon tip.
  • With the larger side of the ribbon tip facing down, pipe all the way around the cake. Once you have gone all the way around, start 1/4" above the first later and do a second layer.
  • Alternate colors until you reach the top.
  • With the larger side facing out, pipe around the top of the cake.
  • Alternate colors until you reach the center.
  • Add a DIY cake topper.

Notes

*One Cake