I’ve always wanted to bake a Pinata Cake. I’d seen loads of them on the internet but never had chance to bake one until last year. There is a really fab Pinata Cake recipe in the second Clandestine Cake Club book “A Year Of Cake”. In fact it’s the cake picture which adorns the front cover. People wonder how you manage to get the sweets or chocolates inside the cake in the first place. My son asked if you get to beat the cake with a stick like a traditional Pinata until it breaks and the sweets fall out! Er no, you’d end up with crumbs but the idea is the same. You cut up the cake and a load of sweets fall out of the middle that you’re not expecting to be there.
In the Easter holidays it was my turn to be on my local WI Supper Rota. I usually choose to do this when there is a meeting which falls during the school holidays. I bake a couple of cakes. There was a mix up over the supper rota but that’s another story. Normally I wouldn’t bake anything so fancy and highly decorated but I had the ingredients in already and they needed using up.
The original Pinata Cake recipe is a chocolate sponge but I chose to bake a vanilla one. The icing is made up of double cream whipped up with two packets of Angel Delight. I hadn’t eaten Angel Delight for years. It was always something we had at my Nana Margaret’s house. Nana Margaret was my Dad’s mum and she was a dreadful cook. She nearly gave us food poisoning with raw burgers. My poor grandad must have had iron guts. One day he nearly broke his tooth eating a rock hard apple pie which my Nana had put in the microwave for 30 minutes instead of 30 seconds. At least she didn’t bodge up making Angel Delight.
To bake a Pinata cake you need to bake four layers of sponge. When these are cooled and turned out of the tins onto the rack you need to find a large circular biscuit cutter and cut a hole in the centre of two of the cakes. The other two are left whole. To assemble the cake you spread a layer of Angel Delight icing on top of one of the whole cakes. Then place the first of the cakes with the hole cut out of it and repeat with the cream layer. Do this again with the other cake with a hole in the middle. Finally add some more cream. Before you put the top layer on you need to fill the hole full of your chosen sweets. The original recipe showed Smarties in the middle but I reckon any sweets or chocolates would look amazing. I used a large packet of Haribo Starmix inside mine.
It took iron will power not to get a spoon and start eating the icing there and then. I used two packets of strawberry flavoured Angel Delight although I reckon any flavour would taste great. Last year I baked a similar cake with Banana Angel Delight. This made it yellow and the inside was decorated with Haribo Minion sweets. The top of the cake was decorated with blue sprinkles. For this cake I raided my baking cupboard and found a couple of random jars of sprinkles which needed finishing off.
Of course because of there being a mix up over the WI Supper Rota I thought I was on the list but I wasn’t. I turned up at the village hall and one of the ladies said I wasn’t doing it. As I had spent my entire day off baking and decorating three cakes I was extremely annoyed. When one lady said they had enough cakes and to put them back in the car I was so angry and upset. She also said well you could freeze them. I told her I was taking them in, I had been baking all day and I had no room for them at home. Not only that but only one out of the three cakes was suitable for freezing. My friend took pity on me and said I could sell them at the meeting. So that’s what happened. The three cakes were sold to cover the cost of my ingredients. This also meant that I didn’t get to take a photo of the cake with all the sweets spilling out of it when it was cut. I never mentioned to the lady that bought it about the inside of the cake so she would have had a surprise when she cut into it. Next time maybe?
Love Sam xx