Piñata Birthday Cake
In keeping with tradition, I had to bake something great for my friend Hillary’s birthday. While normally an easy task, this year I was out of town and did not get back until the night before the big day. I looked for something that was relatively easy to make because I only had about three hours that morning to decorate. This Piñata cake was a great find. Although it looks impressive, it is actually very fast and easy to make.
I used two boxes of white cake mix and baked the cakes ahead of time. The morning of Hillary’s birthday, I stacked and frosted the layers, removing the center of the 2nd and 3rd layers to make room for the chocolate candy. I then frosted the cake using Wilton’s buttercream icing and was good to go! The cake was a success, but I have to say it was very very sweet!
Piñata Birthday Cake
- 2 boxes white cake mix (and ingredients to prepare)
- 3 cans wilton frosting
- I would guess about 2 lbs of candy, but measure for your cake
- Prepare both boxes of cake in four 9 inch round cake pans, set aside.
- When cooled, level off the domes of the cake.
- Choose two layers and cut a circle out of the center of both layers, leaving the outer ring to be about two inches thick. I used a 7 inch round cake pan to do this.
- Now begin to stack the cake. Place your first layer on the cake board and frost the top.
- Next, take your first ring layer and place it on top of the first layer. Frost the top of the ring layer.
- Now take your second ring layer and place it on top of the first ring layer. Frost the top of this ring layer.
- Now you have a good sized well for the candy. Fill the well with candy so it is level with the top of the 2nd ring layer.
- Next place the fourth cake layer on top of the cake. Frost the whole cake with a thin layer of wilton’ decorating icing.
- Transfer the remaining icing to a piping bag fit with a large round tip.
- Pipe a round dot onto the cake, then take a spatula and push and smear the frosting to the right of the dot.
- Now pipe another round dot on the tail of the previous dot. Take your spatula, once again, and smear to the right.
- Continue this pattern, moving counter-clockwise, around the cake.
- Refrigerate when finished.