Pinata Cake 2 Layers

Published: 04/29/2015 Updated: 01/13/2022 This post may contain affiliate links. Read our disclosure policy. Learn exactly how to make an incredibly moist and flavorful butter layer cake complete with fudge frosting and filled with candies inside. It's a piñata cake, everyone! Picture overload today! I hope you're ready for this. for two layers (I made 6) 4 egg whites from large eggs 1 cup milk, divided 1 1/2 teaspoon vanilla 3 cups cake flour 1 1/2 cups white sugar 4 teaspoons baking powder 1/2 teaspoon salt 4 tablespoons unsalted butter, very soft but not warm 8 tablespoons shortening 2/3 cup multi-colored jimmies for the frosting (will cover two layers)

I got mine from Amazon. Process for making Pinata Cake Let's understand the process to make this epic creation! To make the shell for this Pinata cake, we melt the white chocolate till it's completely smooth and lump-free. 1 / 11 The Best Surprise Inside What's the best thing you could find after slicing into a dessert? More dessert, of course! Colorful candy spills out of our pastel piñata cake in piles,.

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Out of a thin cardboard or a thicker piece of paper, make a cylinder, about 3-4 inch in diameter. Cut a whole into one of the cake layers to fit the cylinder. Place one of the cake layers on a serving platter. Position the cylinder in the center and spread frosting round it. Fill the cylinder with M&M'S. I love M&M'S!

I definitely recommend using more than two layers to make this cake, because you need the room to hollow out; using only two layers weakens the integrity of the cake and could cause it to collapse. For my cake, I used four 6-inch rounds and hollowed out three layers, leaving the fourth layer whole to place on top.

Grease 2 (1 1/2-quart) ovenproof glass bowls (8 inches across top) with shortening; coat with flour. Place a small circle of cooking parchment paper in bottom of each bowl for easier removal of cake. 2. In medium bowl, mix flour, baking powder and salt; set aside. In large bowl, beat sugar, butter, vanilla and eggs with electric mixer on low.

Prepare the two cake mixes according to the directions on the package. Let the cakes cool in the pans for about 10 minutes, then remove them from the pans and let them cool on wire racks until completely cooled. To prepare the pinata portion of the cake, you will need to cut out the center of the cake. You can do this by finding a small bowl.

Directions. Using the 3 freshly baked cake layers, cut out a 4-inch circle from the center of 2 of the cake layers. Place 1 of the cut cake layers directly onto a cake board or serving plate. Frost the top and add the second cut layer. Pour candy into the hole in the center of the cake and top with the remaining uncut cake layer.

Very quick and simple. To build the cake, you'll start with one of the layers that's only cut through partially. Add a layer of frosting around the outer ring of cake, then add the second layer, which is the one with the hole cut all the way through.

That's why it's made with eight (eight!!!) layers of tender homemade chocolate cake, an ultra-dark and rich black chocolate buttercream, vanilla buttercream for those bright neon colors, and-of course-glimmering candy-coated chocolate inside.

Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt. Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter. Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter.

About the frosting The frosting of this cake is made with mascarpone and sour cream and sweetened with maple syrup. It is creamy, tasty and healthier than most cake frostings. How to choose the filling The Piñata filling is healthy as well. I chose a mix of white and dark chocolate chips, sweetened with coconut sugar.

This is a tall, towering confetti layer cake filled to the brim with rainbow sprinkles and finished off with sweet vanilla buttercream frosting. It's classic and party-perfect in every way! The recipe has lived on my website since 2014 and has become a popular favorite, even scoring #1 (out of 9!) in a sprinkle cake bake-off.

Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of four 20cm/8in cake tins with baking paper. In a freestanding mixer or a large bowl, cream the sugar and baking spread.

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