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Valentine’s Day Piñata Cake

Prep

25 mins

Bake

1 hour 35 mins

Serves

10+

Difficulty

Hard

About

Surprise your loved ones with a delightful Piñata cake for Valentine’s Day. Filled with chocolate hearts or it could be with their favourite sweet treats.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
Reviews
Step 1

Preheat the oven to 180C.

Step 2

Grease and line the bases of 4 20cm cake tins with baking paper.

Step 3

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.

Step 4

Divide the cake mixture equally between the cake tins.

Step 5

Bake for 30–35 minutes until well risen and golden brown on top.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Fill the cavity with the chocolate hearts and place the final layer of cake on top.

Step 11

Using a large palette knife, spread a thin layer of the white buttercream all over the sides and top of the cake.

Step 12

Chill the cake for 15–20 minutes before decorating with small swirls of pink buttercream.

Ingredients – 5 items

Serving

1

For the sponge

Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

500 g
Butter

Butter

softened

500 g
Eggs

Eggs

beaten

9
Flour

Self raising flour

500 g
Baking-powder

Baking powder

2 tsp

For the buttercream

Butter

Unsalted butter, softened

280 g
Fairtrade Cane Icing Sugar

Tate & Lyle Pure Cane Icing Sugar

sifted

550 g
Milk

Milk

1.5 tbsp
Food-colouring-liquid

Red food colouring

For the filling

Raspberry-jam

Jam

200 g
Chocolate

Chocolate

heart shaped

400 g

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With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
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Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
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Ingredients:

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3 Tbsp Rice Vinegar
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2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
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-Make 15 small pancakes.
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No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
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