Celebrate this Easter with a spectacular sweet surprise, courtesy of this sensational Stork piñata cake. Not only is this cake made with Stork, every baker’s ultimate secret ingredient, but it also comes stuffed with its own hidden stash of mini eggs. What more could you want from an Easter treat?
- Preheat the oven to 180°C. Grease and line the bases of three 23cm cake tins.
- Cream the sugar and Stork together until pale and fluffy, then add the eggs one at a time. Finally, mix together the flour and baking powder and sift this into the mixture, folding it in completely.
- Divide the cake mixture equally between the prepared cake tins and bake for 30–35 minutes until golden. Leave for a few minutes to cool before removing and leaving to cool completely on cooling racks.
- For the buttercream, beat the Stork for 5 minutes. Add the icing sugar in batches, mixing well between each addition. Once combined, add a tablespoon of milk and combine until smooth, adding a little more milk if the buttercream is too stiff.
- Transfer a quarter of the buttercream and split it into two smaller bowls. Mix half with the pink food colouring and half with the blue and set aside.
- When the cakes are completely cool, remove any domed tops from the cakes with a sharp knife. Place two of the cakes on top of the other cake, layering the plain buttercream and jam between the two. Cut a strip from the cake vertically, then turn it 90 degrees and cut it again and reinsert the strip - watch the video if this sounds confusing!
- Using a small bowl or dish, cut a circle out of the middle of the cake - this is where you'll keep your sweets. Keep a small circle of sponge to put on top as a lid and fill the hole up with your easter sweets, placing the lid back on top.
- Use a palette knife to spread a thin crumb coat of the remaining plain buttercream all over the cake, then place it in the fridge to allow it to firm up.
- When ready, spread the blue buttercream over the cake in a smooth layer. Set it in the fridge again for around 30 mins.
- Put the remaining pink and blue butter creams in piping bags with swirl nozzles and decorate the cake as you see fit. Scatter with cake sprinkles and keep in the fridge until ready to serve.