Feeling Sweet: Pinata Cake

Feeling sweet? Thinking of sweetness just makes me want to eat cake, so I've decided to meet my friend Cheryl at her Bake-It-Yourself store in Taipei to learn how to make her scrumptiously sweet Piñata Cake. It's a cake that is also a piñata... what genius!

Ingredients

For orange almond butter cake
Butter 273 Gram
Sugar 108 Gram
Egg yolks 6 Medium
Plain flour 156 Gram
Almond flour 120 Gram
Double action baking powder 1 1/2 Teaspoon
Orange juice 6 Tablespoon
Orange zest 1 1/2 Teaspoon
Salt 1/2 Teaspoon
Egg whites 6 Medium
For classic buttercream frosting
Unsalted butter 226 Gram , softened
Icing sugar 400 Gram , sifted (300
Salt 1/4 Teaspoon
Vanilla extract 1 Tablespoon
Milk 5 Tablespoon
Green food color 5 Drop
Pink food color 5 Drop
Yellow food color 5 Drop
For greasing
Butter 1 Tablespoon (For greasing)
For decoration
Mandm candy 1/4 Cup (4 tbs)

Directions

GETTING READY

1. Preheat the oven to 180 degrees C. Grease two bowl pans with butter and set aside.

MAKING

2. Sift cake flour and baking powder together.

3. Beat butter and sugar together until it is light and creamy.

4. Add in egg yolks into butter and sugar mixture, one at a time. Make sure it is well beaten after each addition.

5. Mix in almond flour, salt and orange rind. Beat to combine.

6. Mix in cake flour, baking powder and orange juices. Again beat to combine.

7. In another mixing bowl, beat egg whites until thick and foamy.

8. Add in sugar slowly, and beat till mixture reaches a soft peak.

9. Take one portion of the egg white mixture, and use a hand whisk to stir well with egg yolk batter till it becomes thick.

10. Fold in remaining egg white mixture into egg yolk batter.

11. Spoon into the prepared pan, and bake for 55 minutes.

12. For Classic Buttercream Frosting – Beat butter with a mixer with the paddle attachment on medium speed, until soft.

13. Add 300g icing sugar to butter and beat at lowest speed until all the sugar has been incorporated with the butter.

14. Increase mixer speed to medium and add vanilla extract, salt and 2 tbsp. of milk. Beat for about 3 minutes.

15. Adjust consistency of buttercream by either adding more sifted sugar for stiffer consistency, or more milk for softer consistency.

16. Divide the frosting into 3 equal parts and mix the food colors.

FINALIZING

17. Spread some green frosting on bottom of one cake and slightly hollow the top. Place MandM candies into the cake and cover with another cake.

18. In a piping bag, add in all 3 frostings and make flowers on the cake, as shown in the video. Decorate with some candies.

SERVING

19. Slice the cake and serve for dessert.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 763Calories from Fat 446

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 28 g140%

Trans Fat 0 g

Cholesterol

Sodium 264 mg11%

Total Carbohydrates 72 g24%

Dietary Fiber 2 g8%

Sugars 54 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet