Rainbow Piñata Cake
As featured on our Facebook Live on the 27th March, this colourful rainbow cake is great for a birthday party or get together. Children will be wowed with the surprise centre too.
- Prep Time : 35 minutes
- Cook Time : 12 minutes
- Yield : 12-14
- Caster Sugar or Sugar and Crumbs Natural Flavoured Icing Sugar - 285g (10oz)
- Margarine (I use Stork), softened at room temperature - 285g (10oz)
- Self-Raising Flour - 285g (10oz)
- Eggs Medium - 5
- For the Buttercream
- Butter Unsalted - Softened - 375g (13 1/2 oz)
- Sugar and Crumbs Natural Flavoured Icing Sugar flavour of your choice - 750g (1 lb 10 1/2 oz)
- Pistachio, Sunflower, Christmas Red, Orange and Violet
Rainbow Piñata Cake
1. Pre-heat the oven to 140 C, 275 F, Gas mark 1. Grease your tins, I used 6 inch tins.
2. Beat the sugar and margarine together until creamy.
3. Add in the eggs one at a time and beat in.
4. Scrape down the sides of the bowl with a spatula and then add in the flour. Fold in then mix on a low speed for a minute moving up to a medium speed for a further 30 seconds until all combined.
5. Divide the mix between 5 bowls evenly and colour each one by mixing in a small amount of gel and stirring in.
6. Pour in a different colour batter into its own tin.
7. Bake in the oven for 10 to 12 mins until risen and golden.
In the meantime make the buttercream.
8. Beat the butter until creamy in a clean mixing bowl. Gradually add in the icing sugar until all has been mixed in and the buttercream is smooth and creamy.
9. Divide between 6 bowls. Leave one bowl white and then colour the others with one of the colour gels, add a little gel to start with and mix in. Add more gel if needed to get your desired colour.
10. Put a 2A Nozzle or other round ended nozzle in a piping bag and fill with your first colour.
11. When the cakes are baked leave them in their tins for 5 minutes to cool before transferring to a cooling rack. Let them cool completely.
12. Once cooled use a circle cutter about 2 inches in diameter and cut a hole in the centre of 4 of the sponges. Leave one to be your top. Place the centre sponges to the side as they are not needed (however these are great for a mini rainbow cake).
13. Place the first sponge on a cake board or drum and cover with a even spread of the white buttercream. Place the next sponge on top and then cover again with the buttercream with a nice thin layer. Repeat with the other sponges with holes in them.
14. Fill in the centre with your choice of sweets (jelly beans, m&ms, smarties work well).
15. Place the final sponge on top and then cover the whole cake with the remaining buttercream covering the sides and the top, so its completely covered in a thin layer.
16. Starting with your first colour buttercream, pipe a blob at the bottom of the cake and using a palette knife press into the blob then swipe to the right. Pipe the next blob where the swipe is, then again press from the blob and swipe, carry on all the way around the cake until they meet.
17. Repeat on the next layer with another colour the same way.
18. Then repeat with your remaining colours.
19. On the top of the cake you can carry on alternating the blobs until you get to the centre or you can decorate with buttercream flowers, sweets or swirls.
Here is the link to the YouTube video for this recipe. https://youtu.be/PIc84vtKU-A.