A wonderful and beautiful show stopping Pinata Easter cake. The Duck egg blue icing is speckled with cocoa powder and when you cut in, you will find there are hidden Easter eggs inside. This Easter Pinata Cake will wow your guests and act as a beautiful centre piece for your Easter lunch.
5 from 14 votes
Prep Time 30mins
Cook Time 40mins
Decorating and Assembling Time 1hr
Cuisine American, English, International
6 inch cake tins
microwave proof bowl
300gramsgolden caster sugar
sprigs fresh thyme
700gramsicing sugar / confectioners sugar
purple colour pasteoptional
100gdark chocolatemilk chocolate if you'd prefer
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 duck egg 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.
•The cake will last for about 3-5 days with the icing on in a cool place.•Store in an air tight container if possible. If not wrap in film/wrap.