Instructions
HOW TO MAKE THIS RECIPE
- Preheat the oven to 180C.
- Grease and line the bases of 4 20cm cake tins with baking paper.
- Cream the sugar and butter together until pale and fluffy. Gradually add in the eggs, combining well after each addition. Sift in the flour and baking powder and mix until well combined.
- Divide the cake mixture equally between the cake tins.
- Bake for 30–35 minutes until well risen and golden brown on top.
- Cool on a wire rack and start preparing your buttercream by beating the butter for 5 minutes. Slowly sift in the icing sugar, mixing well with each addition, followed by the milk.
- Transfer a quarter of the buttercream to a separate bowl, add a drop of the red food colouring and mix until an even pink colour is achieved throughout.
- When the cakes are completely cool, trim any domed tops from the cakes so that they are completely flat. Cut a 8–9cm round hole in the centre of 3 of the cakes using a glass, bowl or pastry cutter.
- Build the piñata cake by placing one cake with a hole in it on a cake stand or board. Spread over a layer of white buttercream and jam. Repeat the process with the next 2 cakes with holes in them.
- Fill the cavity with the chocolate hearts and place the final layer of cake on top.
- Using a large palette knife, spread a thin layer of the white buttercream all over the sides and top of the cake.
- Chill the cake for 15–20 minutes before decorating with small swirls of pink buttercream.
