Speckled Easter Pinata Cake
Every Easter table deserves a beautiful centre piece and this is one for the whole family. Enjoy my Speckled Easter Pinata Cake. Easy to make and delicious.
I have loved creating cakes recently. Plus I’ve been trying to get better at getting my buttercream as smooth as possible. Using scrappers is harder than it looks but practice is paying off. My latest cake was this incredible Speckled Easter Pinata Cake. I am so proud of it.
It looks complicated but I promise it isn’t. It’s a layer of duck egg blue buttercream with a cocoa powder paste flicked at the cake with a brush to create the beautiful texture.
Making pinata cakes is so easy. You get the four layers as usual and cut a central hole in the middle of three. Build up the three layers with the hole in and buttercream them. Fill the hole with chocolate eggs and add the layer without the hole on top. Buttercream the whole cake and decorate. No one will suspect there to be a hidden treasure of chocolates inside.
The cake itself is a beautiful lemon sponge with lemon curd to keep the cake moist and taste wonderful.
As a cute edition to the cake and to make it look extra adorable I made little chocolate cornflake nests with sprinkles and topped off with mini eggs. This was inspired by the Peggy Porschen Easter cake and my love of chocolate cornflake cakes.
I love how beautiful each slice looked and I think when I make it again I will definitely make smaller nests as the slices were huge. Great to share between two and fight over the nest.
It looks so cute and a wonderful centre piece for any table.
Let’s eat cake… Speckled Easter Pinata Cake
It might seem like a lot of instructions but I’ve tried to make it as clear as possible to follow.
Speckled Easter Pinata Cake
- 300 grams unsalted butter
- 300 grams golden caster sugar
- 4 large eggs
- 300 grams self raising flour
- 1 teaspoon baking powder
- 2 lemons
- 3-4 tablespoons milk
- sprigs fresh thyme
- 300 grams butter
- 700 grams icing sugar
- 2 tablespoons milk
- purple colour paste optional
- lemon curd
- mini eggs
- 2 tablespoons cocoa powder
- tap water
- 100 g dark chocolate milk chocolate if you'd prefer
- 100 g cornflakes
- mini eggs
- assorted sprinkles
Making the Cake
Grease and line two six inch cake tins.
Preheat the oven to 180ºC/160º fan.
Cream together the butter and sugar.
Add the eggs one at a time.
Sieve in the flour and baking powder and mix together.
Zest the two lemons and mix it into the cake mix along with the juice of 1 lemon.
Divide the cake between the two tins and bake for 35-40 minutes, until golden brown and when a cake tester comes out it's done. Leave to cool for 30mins and then remove to a cooling wrack until cold.
Making the buttercream
In a stand mixer beat the butter gradually adding the icing sugar and the milk until light and fluffy and well incorporated.
If you want beautifully white buttercream add a tiny amount of purple food colouring paste. The purple will neutralise the yellow tint of the buttercream. Be careful to add a tiny amount at a time otherwise it will go purple.
Add a large round nozzle to a pipping bag and fill it up with the buttercream.
Assembling the cake
Level off the cakes and cut them in two horizontally into two equal pieces. So you have 4 layers altogether.
Using a round cookie cutter cut a hole in three of the cake pieces.
On a cake plate or turn table start assembling the layers. Add the first layer with a hole in and spread a thin layer of the lemon curd on. Add a layer of buttercream and repeat for the two other layers.
Buttercream the inside of the hole to make a smooth surface. Fill the hole with mini eggs and sprinkles too.
Add the top cake layer and add a buttercream crumb coat to the cake.
The duckegg blue buttercream
Make another batch of buttercream as above.
Add a little blue colour paste at a time to build up to the duck egg blue colour.
Using a piping bag and large nozzle cover the cake in the duck egg blue buttercream. Use a scraper to smooth down the sides and top.
Place the cake in an area that is easy to wipe down the chocolate splatters.
To make the chocolate paste to flick at the cake with a brush to add the speckled texture mix together the cocoa powder and a little water until it is a light runny paste.
Dip a long bristled brush into the cocoa powder paste and tap the brush handle on a finger to leave the drops of chocolate on the cake.
The Easter Chocolate Nests
Melt down the chocolate in a microwave in 20 second burst until melted. Stir between bursts.
Stir the cornflakes in until they're coated in chocolate.
On greaseproof paper spoon tablespoon amounts of the cornflakes to make the nest. Top with a mini egg and add some sprinkles too.
Pop them in the fridge to harden or leave somewhere to cool.
When they are set place them on top of the cake and it's ready to serve.
Let’s enjoy a slice of cake. It looks so beautiful when it has been sliced to reveal the mini eggs and sprinkles inside. A lovely surprise for guests.
Happy Easter x
View my other sweet treat recipes below