Pink piñata cake
- 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.