This colourful Rainbow Piñata cake is great for a birthday party or get together. Children will be wowed with the surprise centre too.
You can also bake this recipe with your kids!
What is a Rainbow 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.
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.
In fact, with our Natural Flavoured Icing Sugar, you can bake this cake in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Orange Natural Flavoured Icing Sugar for baking the cupcakes and our delicious Cream Cheese for making buttercream.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
In addition, you can decorate this classic cake with buttercream flowers using our Nifty Nozzles, the genuine Russian piping tips.
This recipe is one that you will return to time and time again. Furthermore, the cupcakes doesn’t go dry around the edges.
As a general rule, we recommend eating your cake on the day of baking or within 24 hours for the best flavour, but they will last up to 5 days.
Check more recipes out here.
1. Pre-heat the oven to 140 C, 275 F, Gas mark 1. Grease your 6″ tins.
2. Beat the sugar and margarine together until creamy.
3. Add in the eggs one at a time and beat in.
4. 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. Then, 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).
Setting up the 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. Then, 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.