Recipe: Piñata Cake Recipe

Imagine cutting open a cake and finding your favourite chocolates or berries tumbling out.....

Cakes:
·         225g (8 oz) self raising flour
·         1 level teaspoon baking powder
·         225g (8 oz) Stork tub
·         225g (8 oz) caster sugar
·         4 medium eggs
·         1 tablespoon cocoa powder, dissolved in 2 tablespoons water
·         Red paste colouring and 1 tablespoon cocoa powder
·         Pink gel food colouring
 
Filling:
·         225g (8 oz) icing sugar
·         85g (3 oz) Stork
·         1-2 tablespoons milk
·         1 teaspoon vanilla extract
 
Decoration:
Sweets of your choice
 
1.       Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients except for last 3 ingredients and beat with a wooden spoon until smooth.

2.       Divide mix between 3 bowls and mix in cocoa powder and water to one bowl, red colouring and cocoa to the second and a few drops of pink colouring to the third. Spoon the mixtures into 3 greased and base lined 18cm (7 inch) cake tins.

3.       Bake in a preheated oven at 180°C, 160°C fan oven, Gas 4 for 25-30 minutes or until cooked. Turn out on to a wire tray to cool.

4.       Place all the icing ingredients in a bowl and mix well until smooth. 

5.       To create the cavity for the sweets, carefully cut out a round in the centre cake and if you wish the hole to be bigger, carve out slight hollows on the top of one cake and the base of the cake which will be the top.

6.       Place a little icing on the base cake and add the middle cake. Fill the hole with the sweets and then ice the middle layer and finish with the top cake.

7.       Use remaining icing to cover the cake. If wished, add either some food colouring or cocoa powder to a quarter of the icing and place in a icing bag fitted with a star nozzle. Place the coloured icing on one side of the bag and the plain on the rest so that when you pipe, you achieve a 2 tone look.
source: uk.lifestyle.yahoo.com