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Rainbow piñata cake

Discover expert baker Louise Lennox's Rainbow Piñata Cake recipe, a deliciously colourful and fun recipe made with light and fluffy sponge.
  • Cooking time35 minutes
  • Prep time30 minutes
  • Servings16 portions
recipe image Rainbow piñata cake

Ingredients

  • 375g Stork with butter
  • 375g caster sugar
  • 2 teaspoons vanilla extract
  • 6 large eggs
  • 375g self-raising flour - sieved
  • Green, blue, yellow, orange, pink and purple food colouring
  • 400g Stork with butter
  • 800g icing sugar
  • 4 teaspoons vanilla extract
  • Sweets
  • Chocolate shapes
  • Cake sprinkles
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. In a large bowl place the 1st batch of sponge mixture Stork, sugar, vanilla, eggs and self-raising flour. Whisk everything together for 2-3 minutes until smooth.
  2. Grease 3 x 20cms cake tins and line the bottoms with baking paper.
  3. Divide the sponge mixture evenly between three bowls. Then put a few drops of green food colouring into one bowl, blue into another and yellow into the last bowl. Stir until each of the colours are well mixed in. Place each different coloured cake mix into a baking tin.
  4. Bake in a preheated oven (180°C, 160C fan, Gas 4) for 25-30 minutes. Check that the cakes are cooked by sticking a skewer in the middle. If it comes out clean then the cakes are ready.
  5. Once cooked, remove from the oven. Leave to cool in the tin for 10 minutes, then gently turn the cakes out of the tin onto a wire rack. Allow to cool completely.
  6. Now make the 2nd batch of sponge cakes by following the instructions as above. This time colouring the cakes orange, pink and purple.
  7. Next make the vanilla icing. Place the Stork into a large mixing bowl. Sieve the icing sugar into the bowl, add in the vanilla extract and whisk everything together until light and fluffy.
  8. Cut off the tops of the cakes to make each top even. You can use a sharp serrated knife or a cake leveller for this. Cut out the middle of five sponges with a cookie cutter. Put one sponge cake onto a large serving plate or cake stand. Spread a thin layer of vanilla icing on top, then put another sponge cake on top, with more icing spread over it. Repeat this process to build the cake until all five sponge cakes are stacked on top of each other.
  9. Fill the centre with sweets, then place the last sponge cake on top. Spread the remaining icing all over the top and sides. To make the icing really smooth use a hot palette to smooth over the icing. Fill a piping bag fitted with a star nozzle with any icing left over and pipe around the very top of the cake.
  10. Decorate with the chocolate decorations and cake sprinkles. This cake will keep for 3 days.