Pick ‘N’ Mix Piñata Cake


  • Sponge Cakes
  • 200g self-raising flour
  • 200g caster sugar
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 200g butter
  • 4 eggs, beaten

For the buttercream icing:

  • 250g butter
  • 500g icing sugar
  • 60ml milk

Pick ‘N’ Mix of your choosing

1. Preheat oven to 180˚C/350˚F, and grease and flour four sandwich tins.

2. Mix together all of the sponge cake ingredients until smooth and lump-free, then transfer the mixture to the sandwich tins. Bake for 15 mins, until golden and a toothpick comes out clean. Leave to cool inside the tins.

3. Soften the butter in a mixing bowl and add half of the icing sugar, beating together until smooth and combined. Add the other half of the icing sugar and a tablespoon of milk, and beat together. Add more milk to loosen, if needed.

4. Cut a medium-sized hole in two of the sponges and set aside. Ice the bottom tier of the cake, then stack the two with holes in them, making sure each layer is well iced. Add your desired pick ‘n’ mix until full, then add the top layer. Ice the rest of the cake.


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