I have spent way too long staring at pictures of piñata cakes in sad envy. I’ve never tried making it though, it seemed like too big of a pain. After having actually gone through the recipe, I am happy to say it’s not as hard as it looks. Like, not nearly as hard. As in, please go into your kitchen as soon as physically possible and whip up this beauty. You can thank me later.
- Prep Time:1 hour
- Cook Time:0 minutes
- Total Time:1 hour
- 2 pre-baked cakes
- 2 containers of frosting
- An assortment of candy
Level the top of your cakes with a serrated edge knife. You can do this by placing your cake back into the pan and using its edge as a guide.
Slice each cake in half to get a total of 4 layers.
Use a circular object as a guide, and cut holes out of two of your layers (we used the lid from one of the frosting cans). Use the uglier and thinner pieces for this one, they’ll be safely hidden in the middle of the cake.
For the assembly, start off with one of the full layers of cake, and add a circle of frosting around the edge, trying to leave an unfrosted space in the center.
Stack on top one of the layers with a hole, and cover the top with more frosting.
Repeat the process, then fill the hole with you candy of choice.
#SpoonTip: Go for smaller candy, like mini M&M’s or sprinkles.
Top with your final layer, and cover the whole thing in a thin coat of frosting. Refrigerate for 15 minutes.
#SpoonTip: To make the frosting easier to spread, microwave it for a couple of seconds.
Cover the entire cake with a thicker coat of frosting and decorate the top with some leftover candy.
#SpoonTip: For the swoopy messy look, use the back of the spoon to create waves in the frosting.