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Halloween Piñata Cake

Are you hoping for a trick or treat?! Find out when you cut into this Halloween Piñata Cake!
Prep Time25 mins
Cook Time35 mins
Decorating time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Keyword: butter, chocolate, cocoa powder, eggs, halloween, milk, orange, sugar
Servings: 16 portions
Calories: 689.01kcal
Author: Emma Walton

Ingredients

For the cake

For the icing

For the hidden centre

  • A trick or treat of your choice!

Instructions

  • Pre-heat the oven to gas mark 4 (160 C), and line three 7 inch cake tins with grease proof paper.
  • In a large bowl, whisk together the butter and the sugar until soft.
  • Beat in the eggs one at a time until and beat well until the mix is creamy and pale.
  • Add the zest and juice of the orange and mix until combined.
  • Sift the flour and salt into the bowl and fold through until the flour is fully incorporated.
  • Divide the cake mix across three bowls and colour each bowl of mix a separate colour.
  • Pour the cake mix into three separate cake tins and bake for 35 mins until springy to the touch and a skewer comes out clean.
  • Allow to cool in the tins for 10 minutes before turning out on to a cooling rack.
  • Once the cakes have cooled completely, melt the chocolate either slowly in the microwave or a bain marie.
  • Place the chocolate to one side and allow to cool slightly but make sure it stays pourable.
  • Heat the milk gently and stir in the cocoa powder.
  • In a large bowl, beat together the butter, icing, cocoa powder and milk.
  • Slowly add the melted chocolate beating well.
  • Finally, beat in the orange juice and black food colouring.
  • Spoon half the mix into a piping bag with a star tip nozzle and leave the rest in the bowl.
  • Take the cake layer you would like to sit on the bottom and push a circular cookie or pastry cutter halfway through the cake. Scoop out the cake.
  • Repeat this with the layer you'd like to be the top of the cake.
  • Using the same cookie or pastry cutter, cut out the middle of the final layer of the cake.
  • Secure your bottom layer to your cake board with a little buttercream from your bowl. 
  • Fill the hole with your trick or treats.
  • Spread a little buttercream from your bowl around the top edge of the bottom layer and place the middle layer on top. again fill the hole with your trick or treats.
  • Spread a little more buttercream around the top edge of the middle layer. 
  • Stack the trick or treats high in the middle so they sit above the middle layer.
  • Place the final layer cake on top making sure all of the trick or treats are hidden in the middle of the cake.
  • Using the remaining buttercream in your bowl, crumb coat the whole cake then finish with a smooth layer of buttercream.
  • Pipe large roses around the base of the cake.
  • Finish the cake by piping roses on the top of the cake, starting at the centre and working outwards.
  • Finish any gaps or edges with piped stars.

Nutrition

Calories: 689.01kcal | Carbohydrates: 79.41g | Protein: 7.28g | Fat: 40.46g | Saturated Fat: 24.66g | Trans Fat: 1.34g | Cholesterol: 149.38mg | Sodium: 322.77mg | Potassium: 180.51mg | Fiber: 2.78g | Sugar: 55.21g | Vitamin A: 1143.15IU | Vitamin C: 6.53mg | Calcium: 43.19mg | Iron: 1.4mg