This is how it's made Neapolitan ice-cream piñata cake

  1. Step 1

    In a large bowl mix together the cake ingredients; Stork with Butter, caster sugar, vanilla, eggs, self-raising flour until evenly combined.

  2. Step 2

    Split the mixture into 1/3rds. To one third beat in the cocoa powder, to another third mix in the strawberry jam and a little pink food colouring and leaving the remaining third plain. Place each flavour into separate greased 7” sandwich tins and bake in the oven for 25-30 minutes until golden and springy to the touch. Allow to cool on a wire rack.

  3. Step 3

    Beat together the Stork with butter, icing sugar and vanilla until smooth and creamy. Then take the cooled cakes and level the tops with a serrated knife. Cut the centres out of the chocolate and strawberry layers using a cookie cutter and reserve.

  4. Step 4

    To assemble place the chocolate ring on a serving plate, add a layer of buttercream and top with the strawberry layer.

  5. Step 5

    Fill the centre with the two shelled chocolates and the chocolate buttons.

  6. Step 6

    Add another layer of buttercream and top with the vanilla cake.

  7. Step 7

    Coat the top and sides of the cake with the vanilla buttercream and chill in the fridge for 30 minutes.

  8. Step 8

    Melt the dark chocolate and allow to cool a little. Pour ½ over the top of the cake. Place a circle of cake (reserved earlier in the centre and cover with the remaining chocolate.

  9. Step 9

    Sit the ice cream cone into position and decorate with extra sprinkles.

  • Baking time:
  • Serves: 12