Piñata Cake

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.

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The Pinata Cake uses Angel Delight and double cream as the basis of the icing.
The top of my Pinata Cake used lots of random sprinkles I had left in my baking cupboard.

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?

Happy Baking!

Love Sam xx

Pear and Ginger Upside Down Cake from The Clandestine Cake Club’s A Year Of Cake.

The second Clandestine Cake Club Cookbook was published last Thursday and is already proving very popular both with members and non-members.  I have been a member of the Clandestine Cake Club for nearly three years now and I can honestly say it has changed my life.  I have made some wonderful friends over cake and regularly meet up with a few of them for afternoon tea or lunch and a girly gossip at the same time.

The recipe I baked for our Sunday lunch dessert yesterday was created as a homage to the seventh Duchess of Bedford who is believed to have created the idea of the English Afternoon Tea. She needed something to keep her hunger at bay until she ate dinner but then as time progressed friends began to share tea with her.  The recipe in the book is called Pear and Ginger Upside Down cake and was created by member Jean Lacey who is from the Loire Valley Clandestine Cake Club.  I can just picture this delectable cake being served at an afternoon tea.  Pears and ginger are a winning combination to me, although my two children weren’t impressed.  Neither my daughter or son like pears though I was convinced they’d eat them in a cake.  They said the same about ginger but I’ve seen them eating gingerbread men!

So yesterday was going to be a very busy one.  Loads of jobs to do on top of trying to cook a roast beef dinner and to try out the pear and ginger cake recipe. But the ironing could wait!

I got out my well used 8″ sandwich tins, greased and lined them and put on the oven.  While it was heating up I made the cake batter and prepared the pears.

In one bowl I sifted together self raising flour, baking powder and some ground ginger. To this I then added softened unsalted butter, eggs and some caster sugar.  All the ingredients were mixed together and then I got the pears ready.

On the base of one of the greased tins I sprinkled some light brown soft sugar and then topped them with sliced pears.  The recipe said to peel two pears, halve and core them, then cut each half into three wedges. My pears were quite small so I used three but still cut each of the halves into three pieces. There was just enough fruit to cover the bottom of the tin.

After that I divided the cake mixture equally between the two tins but had to take care to make sure the pears stayed intact on the bottom of the tin.  Once this had been done, into the oven they went and were baked for about 20-25 minutes.

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The Pear and Ginger Upside Down Cake was baked in two separate 8″ sandwich tins. There was a layer of brown sugar topped with sliced pears in the bottom of one of the cakes.

The cakes cooked beautifully in the oven and rose well.  I put them on a wire rack to cool down and left them for a while when I went out for a dog walk.  When I came back I turned the cakes out onto the wire rack. I had to use my Nordicware Cake Lifter to help me move the pear layer as it seemed more fragile.

To finish the cake there was a delectable filling to make up.  It consisted of a layer of ginger preserve or jam with some sweetened whipped cream on top.  I found some delicious Tiptree Ginger Jam from Ocado the other day.  I was meant to spread a layer of the jam on top of one of the cake layers, then add the whipped cream. Only I didn’t read the recipe properly and I added the jam into the whipped cream mixture. It still looked okay though.

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The cake was layered with a divine tasting ginger infused whipped cream filling.
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To finish I dusted the cake with some icing sugar and put it on my cake stand ready for dinner.
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I was very impressed by the flavour of this cake. It was very enjoyable to make and I felt it was one I could bake over and over again.

 In the end I scoffed a piece at 4 pm. We weren’t eating our roast dinner til about 6.30pm when my daughter had got in from work and I was ravenous.  It’s fatal having cake in the house when you are hungry, especially one that you know you’ll enjoy the flavours of. My husband had a small slice after his roast but my kids turned their nose up at it: “What have you put fruit in it for?” So the rest got cut up and is now in a plastic box in the fridge. I’m trying to forget about the rest of the cake but then I’ve started back at Weightwatchers….

To find out more about the Clandestine Cake Club and the fun we have at all our events all around the world then please go to www.clandestinecakeclub.co.uk

Happy Baking.

Love Sam xx