Halloween piñata cake
IngredientsFor the cake:
- 200g butter
- 200g caster sugar
- 4 medium eggs
- 2tsp vanilla extract
- 200g self-raising flour
- 1tsp baking powder
- 1-2tsp yellow or green food colouring
For the buttercream:
- 450g icing sugar
- 150g butter
- 1tsp vanilla extract
- 1-2tsp black food colouring
To decorate and fill:
- Jellied snakes
- Dolly mix
The kids are just going to love this Halloween piñata cake packed full of different chocolates and sweeties.
From chewy fangs to green Smarties, this spooky cake is the perfect treat come Halloween and is sure to be the talk of the party.
This delicious piñata cake is much easier to make then you may think. Just follow our step-by-step pictures and you'll have this showstopping cake ready in no time.
You can even dye the sponge with different food colouring - try green for a rotten piñata cake look or even black for a gruesome twist! If you don't want to overload your cake with buttercream, use jam to sandwich the 2 cakes together.
This cake will take 25 mins to cook and approximately 1hr to prepare and decorate. If you have any cake leftover store in an airtight container for up to 2 days.
- 2x21cm/8inch cake tins (3cm height)
- Greaseproof paper
- Piping bag
- Electric hand whisk
Step 1Preheat oven 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper. Using an all-in-one method pour all of the ingredients into a large mixing bowl and whisk with an electric hand whisk together until combined. Once combined, pour into the 2x cake tins.
Step 2Bake in the oven for 20-25 mins until springy to the touch. Turn the cakes out onto a wire rack and decide which is going to be the base and which is going to be the topper. Turn the base upside down and leave to cool.
Meanwhile prepare the buttercream. Whisk the butter and vanilla extract and gradually add in the icing sugar and food colouring until combined. Add in the black food colouring.