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Stork's Piñata Cake

Discover our Pinata Birthday Cake recipe, a light and fluffy vanilla sponge cake filled with delicious surprises.
  • Cooking time30 minutes
  • Prep time45 minutes
  • Servings10 portions
recipe image Stork's Piñata Cake

Ingredients

  • 375 grams Stork
  • 375g caster sugar
  • 2 tsps  vanilla extract/vanilla bean paste or the seeds from 1 vanilla pod
  • 6 eggs, large
  • 375g self raising flour
  • 200 grams Stork
  • 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

  1. Grease and line the bases of 3 x 8” cake tins. Preheat the oven to 160c(fan)/180c/Gas Mark 4.
  2. Cream together the Stork and caster sugar until light and fluffy.
  3. Beat in the vanilla extract.
  4. Add the eggs one at a time beating well after each addition.
  5. Sift in the flour and fold in until well blended.
  6. Divide the mixture between the 3 tins and bake in the oven for 25-30minutes until golden on top and springy to the touch.
  7. Transfer to a wire rack to cool.
  8. Prepare the icing beating together the Stork, icing sugar and vanilla until light and fluffy.
  9. Level the tops of the 3 cakes using a sharp serrated knife.
  10. Cut out the centres of 2 of the cakes with a sharp knife or cookie cutter to create 2 rings.
  11. Set the first ring onto a serving plate or cake board and sandwich together with the next ring using a layer of icing.
  12. Fill the centre of the ring with chocolate candy beans.
  13. 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.
  14. Use the tip of a palette knife to create a ridged style in the sides and top of the icing.
  15. Decorate with sprinkles and serve.
 

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