Wednesday Specials : Pinata Cake

I love the idea of Pinata… probably there is some violence deeply rooted in me and the perspective of hitting something and being rewarded in candy is just very appealing… But this Pinata Cake would be so perfect for any party… And it seems pretty easy to make 😉

All pics and instructions via A Subtle Revelry.
Enjoy!

To make the Piñata Cake you’ll need: two boxes of cake mix (any flavor), two containers of frosting (any flavor), an assortment of small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.), a 1.5 quart oven-safe bowl (greased and floured) and an offset spatula.

Make cake mix according to box directions. Divide batter equally between two bowls (or use the same bowl and bake one cake, followed by another, allowing bowl to cool in between). Bake cakes at 350 degrees F for 45-50 minutes. Check cakes for doneness with a toothpick or skewer.

Remove cakes from oven. After 10 minutes carefully turn cakes onto a rack and allow to cool completely.

Arrange a plate over the cake and flip over so that the cracked side faces up (the smooth side should be on the bottom). With a sharp knife, cut evenly all around the top of the cake to remove the dome. Repeat with other cake.

Lay a cake with the exposed side up (the side in which the dome has been removed). Using a knife, make an outline of a smaller circle within the cake, leaving about 2-3 inches from the edges. Gently scoop out the inside with a spoon, going down a few inches. Be careful not to puncture the cake on the sides or bottom. Place the crumbled cake pieces in a separate bowl and save (they can be used to make cake pops later). Repeat with other cake.

Place one cake on a cake plate/stand (feel free to use a cake board), hollowed out center facing up. Apply frosting to the lip of the cake all around; this will allow the other cake piece to adhere when placed on top.

Fill the hole with assorted candies. When done, carefully place the other cake on top of the candy-filled cake, making sure to line up the edges.

With an offset spatula, apply a crumb coat of frosting to the cake (tip: put strips of parchment underneath the cake for an easy clean-up!). This initial frosting secures stray crumbs and allows for a neater, finished look when the second frosting is applied. Place cake in fridge for 15 minutes to chill.

Remove cake from fridge. Apply second coat of frosting. Decorate the cake as desired (we used confetti sprinkles).

The first cut of the cake will reveal the surprise of candies and treats inside! After the initial piece is taken out, the rest of the cake must be cut or it will cave in. Enjoy!