Pink piñata cake

Pink piñata cake

The ombre pink colours make a pretty cake. But you could ice it in shades of blue, green or yellow

, 21 September 2015

(9 votes)

Pink piñata cake
  • 2 Hours 30 Mins

  • Serves: 24

  • Price: 46p per serving

Nutritional Info
Each 133g serving contains
  • Energy



  • Fat



  • Saturates



  • Sugars



  • Salt



of your reference intake.
Typical energy values per 100g: 1817kJ/434kcal.
  • 350g unsalted butter, softened, plus 450g for the icing
  • 350g caster sugar
  • 6 large eggs
  • 350g self raising flour, sifted
  • 900g icing sugar
  • 1 tsp vanilla extract
  • 1 bottle Asda Pink Food Colouring
  • 1 pack Strawberry Bon Bons
  • 1 pack red Smarties
  • 1 pack pink Smarties
  • 1 pack Tutti Fruttis
  • 1 pack Jelly Tots (use approximately 350g of sweets in total)
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the base of 3 x 20cm sandwich tins. Cream 350g butter and sugar together until light and creamy.

  • Beat in the eggs, one at a time, beating well between each addition and adding a spoonful of flour with the last two. Fold in the rest of the flour.

  • Divide evenly between the tins and bake for 25 minutes or until the tops spring back when lightly pressed with your finger. Cool on a wire rack.

  • Meanwhile mix the rest of the butter with the icing sugar, vanilla and 4 tbsp water using a wooden spoon until the icing sugar is just mixed in. Then beat with an electric mixer until light and creamy. If you beat it with a mixer before the icing sugar is mixed in the icing sugar will fly everywhere and cover the kitchen.

  • Carefully cut the cold cakes through the middle, horizontally, to make 6 layers. Put one layer on a board or plate, spread with butter cream and top with another layer. Spread round the edge with butter cream.

  • Cut a 10cm round out of three of the remaining layers - you can freeze these to eat another time. Put a cake 'with a hole' on top of the filled cake. Spread with more butter cream and put another cake 'with a hole' on top. Repeat.

  • Fill the hole with sweets. Spread buttercream on the top ring and place a whole layer of cake on top.

  • Divide the rest of the icing into equal 5 portions, then put two portions together. Colour the larger portion to be pale pink. Colour the other portions in various shades of pink by gradually adding more colouring.

  • Cut the end off 4 plastic piping bags to make a 2cm hole. Fill with the pink icings. Pipe a layer of the darkest one all round the base of the cake and then spread it with a palette knife to make a smooth layer.

  • Repeat with the other icings, finishing with the palest pink as the top layer and then spread it over the top of the cake.

  • Put some boiling water in a cup and dip in a teaspoon. Run it round the top of the cake to make a grooved effect.