Having a strong cake game is a really big thing now.
Making a birthday cake is no longer a birthday formality, but rather a spectacular showcase of creative, loving genius.
Think a simple tea cake will suffice? No no no my friend. Add some caramelised salted fig and then we can talk. And unless your carrot cake is a two-layered, naked version with quinoa, then I’m sorry, but it’s a no go.
I mean, have you been to a first birthday party lately? No one will admit it, but I think that cake might actually be more important than the child.
So naturally, when I had to make a birthday cake for my aunty’s best friend, it was on.
I have wanted to make a piñata cake for a while now. And this fit the birthday girl perfectly – trust me when I say, this woman is full of surprises and enough gumption to keep you on the edge of your seat.
I wanted to keep the flavours classic, and create a moist, delicious cake. After all, no matter how incredible it looks, life is too short for a dry piece of cake. Warning: this cake is not healthy. It’s definitely more one of those “relationship nourishing” rather than “body nourishing” things.
And although it’s time consuming, it’s actually surprisingly easy to make.
- 500g butter, softened
- 1 1/2 cups caster sugar
- 1 1/2 tablespoons vanilla extract
- 6 eggs
- 4 2/3 cups self-raising flour
- 1 1/2 cups milk
- 2 cups lollies or chocolates (I used malteasers and chocolate munchies)
- Popping candy (optional)
- Vanilla buttercream icing
- 500g butter, softened
- 2 teaspoons vanilla extract
- 6 cups icing sugar mixture, sifted
- Preheat oven to 180C/160C fan-forced. Grease 2 x 7cm-deep, 20cm round cake pans.
- Using an electric mixer, beat 1/2 the butter, 1/2 the sugar and 1/2 the vanilla for 5 minutes or until light and fluffy. Add 3 eggs, 1 at a time, beating until just combined after each addition. Gradually beat in 1/2 the flour and 1/2 the milk, in batches, until just combined.
- Divide the mixture evenly between prepared pans. Bake for 40 minutes or until a skewer inserted into the centre of 1 cake comes out clean. Stand in pans for 10 minutes. Turn, top-side up, onto baking paper-lined wire racks. Cool completely.
- Repeat process with remaining butter, sugar, vanilla, eggs, flour and milk, to make another 2 cakes.
- Make Vanilla buttercream icing: Using electric mixer, beat butter and vanilla for 5 to 7 minutes or until light and fluffy. Gradually beat in sugar, 1 tablespoon at a time, until well combined.
- Trim tops of cakes so they are flat and the same thickness. Cut a 10cm round from the centre of 2 cakes. Remove centres (you can use them for a smaller cake later on).
- Place 1 whole cake on a serving plate. Spread 1/4 cup of buttercream icing over top of cake. Top with 1 cut cake. Spread 2 tablespoons icing over top of cake. Top with remaining cut cake. Spread top and inside the hole with 1/4 cup icing. Spoon enough assorted lollies into the centre of cake to fill to the top of the hole. Top with remaining cake. Spread remaining buttercream icing over top and side of cake.
- You make like to add some popping candy into icing between the middle layers for an extra surprise!
Now this is a cake for a real fiesta.