Tag: butter cream gordon ramsay

Piñata cake

Ingredients

For the cake:

  • 200g butter
  • 200g caster sugar
  • 4 medium eggs
  • 2tsp vanilla extract
  • 200g self-raising flour
  • 1tsp baking powder

For the buttercream:

  • 450g icing sugar
  • 150g butter
  • 1tsp vanilla extract
  • Food colouring; purple, pink, green and blue

To decorate and fill:

  • Hundreds and thousands
  • M&Ms
  • Skittles
  • Haribo sweets
  • Dolly mix

What’s a piñata cake?

Cut into a normal looking sponge cake to reveal a naughty surprise – it’s packed full of sweets!

But how is it done? It’s actually quite easy to hide a hidden centre in your bakes – and we’re here to show you how.

With our simple step-by-step recipe, our piñata cake is much easier to make than you may think. All you have to do is hollow out the inside of the sponge after baking and pack it with a variety of sweets.

You can choose jellied sweets like Haribo or chocolate sweets like M&Ms, just remember to make sure your cake is completely cooled before you add the sweets otherwise they’ll melt inside.

Decorate with different coloured buttercream to make it extra special. We used purple, blue, pink and green, but you could use whichever colours you prefer – you could even go one step further a choose all the colours of the rainbow!

This cake should serve up to 6 people and will last 3 days in an airtight container. This recipe would work just as well with a chocolate cake mixture and you can also fill it with fresh fruits or chocolates – the possibilities are endless!

The cake is named after a classic pinata which kids beat to make the sweets fall out, but we wouldn’t advise taking a bat to this treat: it’s far too tasty to waste. Simply slice into the pinata cake to reveal the surprise. Little eyes will light up seeing the sweets tumble out the middle of this extra special bake.

This cake takes 25 mins to bake and 1hr to fill and decorate.

1

Step 1

Preheat oven 180°C/350°F/Gas Mark 4 and line 2x 21cm/9inch cake tins with greaseproof paper.

2

Step 2

Make your sponges using the all-in-one method, pour all of the ingredients into a large mixing bowl and whisk with an electric hand whisk until combined. Once combined, pour into the cake tins making sure you they’re as even as possible.

3

Step 3

Bake 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.

4

Step 4

Meanwhile prepare the buttercream. Whisk the butter and vanilla extract and gradually add in the icing sugar until combined. If the mixture is too thick, add a little water, if it’s too thin, add some more icing sugar until it reaches a creamy texture. You don’t want the mixture to be too wet as you’ll be adding food colouring to it later on. Leave to one side.

5

Step 5

Turn the top cake upside down and mark out a circle on the sponge using a sharp knife. Make sure you don’t cut all the way through the sponge, you want to go half way down and scoop out the insides. Do the same to the base cake.

6

Step 6

Once you’re happy with both sponges, cover the outside edges of each layer with a light buttercream. You can do this neatly using a small spoon or spatula.

7

Step 7

Pop the base cake onto your chosen serving plate or board and pack it with different sweets and chocolates. Make a little mound of sweets and when you’re happy with the amount put the topper cake on top like a lid. Press the edges down firmly so they sandwich together.

8

Step 8

Coat the cake in a light buttercream layer – this is a crumb coat which will stop any crumbs from sticking onto your final decorations. Leave to one side to set.

9

Step 9

Split the rest of the buttercream mixture evenly into 4 separate bowls. Add a few drops of food colouring to each e.g. purple, blue, green and pink and mix with a spoon until you’re happy with the colour.

10

Step 10

Spoon the mixtures into individual piping bags and pop them into the fridge to firm for about 5-10 mins, so the colours don’t run or blend when you pipe them onto the cake.

11

Step 11

Take the piping bags out of the fridge and pipe onto the cake. Start from the outside and work in drawing different coloured wavy lines with the nozzle.

12

Step 12

Once you’re happy with the top, work on the sides. Start from the bottom and pipe up the cake edges pulling away as you reach the top of the cake. Sprinkle the cake with hundreds and thousands to finish.

13

Step 13

Serve on a cake stand and cut into the middle of the cake using a sharp knife, revealing the sweetie surprise!

Equipment

  • 2x21cm/9inch cake tins (3cm height)
  • Greaseproof paper
  • Piping bag
  • Electric hand whisk

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Average rating

(21 ratings)

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Lemon cake with lemon curd buttercream

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This light lemon cake with lemon curd buttercream is sweet and citrusy and only takes 35 mins to bake. With a sweet syrup glaze and a creamy lemon buttercream topping, this cake is delicious. The buttercream frosting combines butter, icing sugar and lemon curd for a light and fluffy coating. The sponge is soft and moist, even more so with the syrup and is full of grated lemon zest which gives it a natural lemon flavour throughout. Decorate with drizzles of lemon curd and it’s ready to be enjoyed.

  • Editor’s pick
  • Make in advance

That’s goodtoknow

This seems like a lot of syrup, but it makes the cake deliciously moist. If possible, use solid-based tins, so that no syrup leaks out.

Ingredients

For the cake:

  • 250g butter, softened
  • 250g caster sugar
  • 250g self-raising flour
  • 4 medium eggs
  • 2tbsps milk
  • Finely zested rind of
  • 2 lemons

For the syrup:

For the filling:
For the frosting:

  • 125g unsalted butter
  • 250g icing sugar
  • 4 level tbsps lemon curd

For the decoration:
You will also need:

  • 2 x 18cm (7in) round sandwich tins, buttered and base lined
  • Small disposable piping bag

Method

  1. Set the oven to 180°C/350°F/Gas Mark 4.
  2. To make the cake: Beat the butter, add to the remaining ingredients and beat until smooth.
  3. Divide the mix between the 2 tins and level the surface. Bake in the centre of the oven for 30-35 minutes, until they’re just firm to the touch in the centre then remove them from the oven.
  4. To make the syrup: Pour 4tbsps water into a small pan and add the caster sugar. Place on a low heat and stir until the sugar dissolves. Increase the heat and bring the mixture to the boil. Allow it to boil rapidly for 1 minute, then remove the pan from the heat and add the lemon juice.
  5. Remove cakes from the oven and immediately pour over the syrup, half over each cake. Leave in the tins for about 10 minutes, until all the syrup has soaked in, then transfer to a wire rack to cool completely.
  6. Sandwich the 2 cakes together with the lemon-curd filling.
  7. To make the frosting: Beat the butter until very soft, then add remaining ingredients and beat until the mixture is smooth and fluffy. Spread the frosting over the top and sides of the cake.
  8. To decorate, spoon lemon curd into the piping bag, cut off the end to create a small hole and drizzle in a zigzag over the top of the cake.

By Woman’s Weekly

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Nutritional information per portion

  • Calories 544(kcal)
  • Fat 29.0g
  • Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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