Last week, we were lucky enough to host a birthday lunch for a poppet of a 4 year old. She was swinging by for a spot of lunch before heading to the theatre with her mummy and daddy for her birthday treat.
Now in my book, birthdays when you are 4 are pretty damn special so I decided we needed to pull out all the stops when it came to baking her a cake. After much thought I decided to create a combination of all my favourites cakes and came up with The Dolly Mixture Ombre Piñata Cake. I know, I know I may well have watched Charlie and The Chocolate Factory one too many times and got ever so slightly carried away with my cake creating ideas. But you know what, I just think I might have pulled it off as the birthday girl LOVED it. And the very best thing about this magnificent cake is that it takes just five minutes more than a regular Victoria sponge cake does but has approximately one hundred times the wow factor. Are you sold yet? Take a peek at the recipe below and give it a whirl.
A piñata cake (12 servings)
For the Cake
200g butter/margarine (softened)
200g caster sugar
4 large eggs (beaten)
A few drops of vanilla extract
200g self raising flour
Pink food colouring
For the Icing
200g butter (softened)
300g icing sugar
A few drops of vanilla extract
100g dolly mixtures
Preheat the oven to 180C
Grease and line 4 x 20cm victoria sponge tins
Cream the butter and sugar together
Gradually add the beaten egg mixture
Stir in the vanilla extract
Fold in the flour
Then add the tiniest amount of food colouring and mix thoroughly
Remove approximately a quarter of the mixture from the bowl and put into one of the sponge tins
Add a few more drops of food colouring to the main mixture to make a slightly deeper shade of pink, being careful not to overdo it as this stage
Remove a third of the mixture from the bowl and put into the second tin
Repeat the steps twice more until the 4 tins have approximately equal amounts of mixture in, but each should vary in shades of pink ranging from pale pink to cerise
Pop in the oven and bake for approximately 20 minutes until the sponges are springy to touch
Remove from the oven and cool on cooling racks – Do not be alarmed at this stage by the unappetising colour of the sponge cakes. The butter icing transforms them.
Once the cakes are cooled, take the two cakes which are to form the middle layers of the cake and cut a circle out of the centre of both sponges. You could use a large circular cutter but it is very simple to do free hand as the circles doe not need to be perfect. Do ensure to leave plenty of cake around the edge to hold the sweets in place.
Next make up the butter icing by beating together the softened butter, icing sugar and vanilla extract.
Take the brightest cake and place in the centre of your cake stand. Spread a generous layer of icing on the top
Place the next brightest cake on top and spread with icing
Then add the third layer but hold off icing until you’ve filled the hole with the dolly mixtures
Add the final layer of the cake (this should be the palest) and cover the entire cake with buttercream
Decorate with sprinkles and dolly mixtures
If you are feeling particularly fancy, ice and decorate the two circles you cut out of the main cake to create the piñata hole. It makes a fabulous mini cake table decoration.