Glynis McGuinness Food Editor This fun, multicoloured cake is perfect for parties – and everyone will love the surprise of sweets pouring out when you cut into it.
Piñata cake MAKES 24 PORTIONS READY IN 3HRS PRICE PER SERVING 46p 460g butter, softened, plus 450g for the icing, softened 460g caster sugar Home2Bake Professional Icing Colours Concentrated Gel, or Asda Natural Food Colouring – we used yellow, red or pink, and blue 460g self-raising flour 8 large eggs 900g icing sugar 1tsp vanilla extract 350g mixed sweets (for example, Smarties, M&M’s, dolly mixture, jelly babies)
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Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 4 x 20cm sandwich tins. Beat together 115g butter and 115g caster sugar until light and creamy. Add a blob of the yellow gel colouring, or a few drops of yellow liquid food colouring, and beat in. Sift 115g of the four. Beat in 1 egg, then add 1 more egg and a spoonful of the four. Beat again, then fold in the rest of the 115g four. Put the mixture in one of the cake tins and level the top. Now repeat the
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process to make another layer of cake, colouring the mixture orange by combining yellow and red colouring. Then make a reddish pink layer using the red or pink food colouring, and a blue layer with the blue colouring. Bake in the oven for 25mins or until the tops spring back when lightly pressed. Remove from the tins and leave to cool completely on a wire rack. Using a spoon, mix the remaining 450g butter with the icing sugar, vanilla and 4tbsp cold water until the sugar is just blended in, then beat with an electric mixer until light and creamy. Cut out 10cm rounds from the centres of the orange and pink sponge layers (you can freeze these to eat later). Spread some of the butter icing in a ring on top of the yellow layer, leaving a 10cm circle bare in the centre. Put the orange sponge ring on top of the iced yellow layer. Spread icing on the orange ring. Put the pink ring on top. Fill the hole with the sweets. Spread icing on top of the pink ring, then cover with the blue layer. Put 2 heaped tbsp icing in a bowl and thin down with 2tsp water. Spread thinly over the sides of the cake. Divide the rest of the icing into fve portions. Put two portions together in a bowl and colour yellow. Colour the other portions blue, pink and orange (by mixing yellow and red or pink). Get four plastic piping bags and cut of the ends. Fill each bag with a diferent colour icing. Pipe
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blue icing around the base of the cake, then use a palette knife to spread it around the sides of the frst (yellow) layer. Pipe and spread pink icing around the edge of the orange layer, and orange icing around the pink. Pipe and spread some yellow icing around the sides of the top (blue) layer, then spread the rest over the top of the cake. To fnish, make a spiral pattern on top using the back of a teaspoon, which has been quickly dipped in boiling water. Each 132g serving contains: ENERGY
FAT
2,487kj High 594kcal 31g 30% 44%
SATURATES SUGARS High High
19g 95%
SALT Med
61g 0.7g 68% 12%
of your reference intake. Typical energy values per 100g: 1,883kJ/450kcal
Glynis’ tips ● You’ll
need four layers of sponge, so if you only have two cake tins, bake them in two batches. ● When picking sweets to put in your cake, look for smaller ones that will tumble out when it’s cut and not stick together.
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24 | ASDA.COM/MAGAZINE | JULY 2014
Try this showstopper, too For a more grown-up treat, make this elegant single-coloured version. See ASDA.com/recipes
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