Galaxy Piñata Cake Recipes

RECIPES

Steps:

• Step 1:Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8" circular cake tins.Step 2:Cream together the butter and sugar until light and fluffy.Step 3:Gradually add the eggs one by one, mixing in between.Step 4:Sift in the flour and baking powder and fold in.Step 5:In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.Step 6:Once fully combined, carefully pour into the 3 prepared tins in equal measures.Step 7:Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake.Step 8:Once baked, leave the sponges to cool on a wire rack.Step 9:Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.Step 10:Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).Step 11:Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).Step 12:Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.Spread a thin layer of buttercream on the...Step 13:Fill the hole in the centre with your chocolate sweets.Step 14:Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.Step 15:With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).Step 16:Decorate with chocolate sprinkles and serve.

PINATA CAKE

Steps:

• Preheat the oven to 325 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you' ll have a little left over).
• Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top 1/2 inch of an ice cream cone 1 1/2 inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
• Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
• Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
• Cut the cake with the baked-in cone in half to form the head (you won't need the other half). Set cut-side down. Use frosting to attach the "ears" to the top of the head; transfer to the freezer.
• Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
• Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
• Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
• Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.

GALAXY PINATA CAKE

Steps:

• SPECIAL EQUIPMENT:.
• 4-inch round cutter & pastry bag & 1-inch round pastry tip & candy thermometer & large offset spatula & small paintbrush.
• MAKE THE CAKE:.
• Preheat the oven to 350 degrees F and line 4 (8-inch) cake pans with parchment paper and spray with non-stick cooking spray.
• In a large bowl, stir together cake mixes, eggs, water, and oil until thoroughly combined.
• Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
• Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes.
• In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting.
• Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter bare. Then, use the cookie cutter to cut out a center hole in the middle of the next 2 layers.
• Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top.
• Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy, and Pop Rocks.
• Add a final layer of frosting around the cake ring and attach the last cake layer upside down.
• Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs. Chill cake, uncovered, in fridge for 30 minutes.
• Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere.
• Chill in fridge 1 hour.
• MAKE THE GLAZE:.
• Place white chocolate chips in a large bowl. Set aside.
• Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside.
• In a small pot over medium-high heat, stir together 1/3 cup and 2 tablespoons water, sugar, and corn syrup. Bring to a boil.
• Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined.
• Pour mixture over white chocolate chips. Whisk until smooth.
• Stir occasionally while the mixture cools to 95 degrees F, using candy thermometer.
• Take out 3/4 cup of the mixture and divide between 3 bowls.
• Color the large portion navy blue. Color the three smaller portions light blue, magenta, and purple.
• Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake.
• Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan.
• Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes.
• Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off.
• Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars.
• Once the glaze has set, about 20 minutes, cut off the excess glaze drips. Cake can be stored, covered, for up to 5 days in the fridge.

RAINBOW PINATA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans.
• Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl.
• Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract.
• Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
• Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes.
• Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds.
• Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt.
• Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
• Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake.
• Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.

GALAXY MIRROR CAKE

Steps:

• SPECIAL EQUIPMENT:.
• 4-inch round cutter, pastry bag, 1-inch round pastry tip, candy thermometer, large offset spatula and small paintbrush.
• MAKE THE CAKE:.
• Preheat the oven to 350 degrees F and line 4 (8-inch) cake pans with parchment paper and spray with non-stick cooking spray.
• In a large bowl, stir together cake mixes, eggs, water and oil until thoroughly combined.
• Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
• Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes.
• In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting.
• Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter.
• Then, use the cookie cutter to cut out a center hole in the middle of the next two layers.
• Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top.
• Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy and Pop Rocks.
• Add a final layer of frosting around the cake ring and attach the last cake layer upside down.
• Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs.
• Chill cake, uncovered, in a fridge for 30 minutes.
• Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere.
• Chill in fridge 1 hour.
• MAKE THE GLAZE:.
• Place white chocolate chips in a large bowl. Set aside.
• Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside.
• In a small pot over medium-high heat, stir together 1/3 cup plus 2 tablespoons water, sugar and corn syrup. Bring to a boil.
• Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined.
• Pour mixture over white chocolate chips. Whisk until smooth.
• Stir occasionally while the mixture cools to 95 degrees F, using a candy thermometer.
• Take out 3/4 cup of the mixture and divide between 3 bowls.
• Color the large portion navy blue. Color the three smaller portions light blue, magenta and purple.
• Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake.
• Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan.
• Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes.
• Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off.
• Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars.
• Once the glaze has set, about 20 minutes, cut off the excess glaze drips.
• Cake can be stored, covered, for up to 5 days in the fridge.