Stork's Piñata Cake
Discover our Pinata Birthday Cake recipe, a light & fluffy vanilla sponge cake filled with delicious surprises.
Cooking time30 minutes
Prep time45 minutes
Servings10 portions
Ingredients
- 375g Stork tub
- 375g caster sugar
- 2 tsps vanilla extract/vanilla bean paste or the seeds from 1 vanilla pod
- 6 eggs, large
- 375g self raising flour
- 200g Stork with butter
- 400g icing sugar, sifted
- 1 tsp vanilla extract
- Pastel Chocolate Candy Beans (Smarties) to fill.
- Cake confetti 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
- Grease and line the bases of 3 x 8” cake tins. Preheat the oven to 160c(fan)/180c/Gas Mark 4.
- Cream together the Stork and caster sugar until light and fluffy.
- Beat in the vanilla extract.
- Add the eggs one at a time beating well after each addition.
- Sift in the flour and fold in until well blended.
- Divide the mixture between the 3 tins and bake in the oven for 25-30minutes until golden on top and springy to the touch.
- Transfer to a wire rack to cool.
- Prepare the icing beating together the Stork, icing sugar and vanilla until light and fluffy.
- Level the tops of the 3 cakes using a sharp serrated knife.
- Cut out the centres of 2 of the cakes with a sharp knife or cookie cutter to create 2 rings.
- Set the first ring onto a serving plate or cake board and sandwich together with the next ring using a layer of icing.
- Fill the centre of the ring with chocolate candy beans.
- Coat the top of the ring with icing and place the full round cake into position. Coat the top and sides of the cake with the remaining icing.
- Use the tip of a palette knife to create a ridged style in the sides and top of the icing.
- Decorate with sprinkles and serve.
