Pinata Cake
By Stork Recipes
Published on 14 May 2021
Discover our Pinata
Birthday Cake recipe, a light & fluffy vanilla sponge cake filled with
delicious surprises.Time and servings
45 minsTotal time
10Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 1 pack of smarties
- 200 g of stork with butter
- 375 g of self raising flour, sieved
- 375 g of stork original
- 375 g of caster sugar
- 6 large of eggs
- 2.5 tsp of vanilla extract
- 400 g of icing sugar, sieved
- 1 pack of cake confetti sprinkles
Method
Step 1
Grease and line the bases of 3 x 8” cake tins. Preheat the oven to 160c(fan)/180c/Gas Mark 4.Step 2
Cream together the Stork Original and caster sugar until light and fluffy. Beat in 2 tsp of vanilla extract. Add the eggs one at a time beating well after each addition. Sift in the flour and fold in until well blended.Step 3
Divide the mixture between the 3 tins and bake in the oven for 25-30minutes until golden on top and springy to the touch. Transfer to a wire rack to cool.Step 4
Prepare the icing - beating together the Stork with Butter, icing sugar and 0.5 tsps of vanilla extract until light and fluffy.Step 5
Level the tops of the 3 cakes using a sharp serrated knife. Cut out the centres of 2 of the cakes with a sharp knife or cookie cutter to create 2 rings.Step 6
Set the first ring onto a serving plate or cake board and sandwich together with the next ring using a layer of icing. Fill the centre of the ring with chocolate candy beans.Step 7
Coat the top of the ring with icing and place the full round cake into position. Coat the top and sides of the cake with the remaining icing.Step 8
Use the tip of a palette knife to create a ridged style in the sides and top of the icing. Decorate with sprinkles and serve.