How to make an Easter Piñata Cake! | Jane's Patisserie

hi welcome back to my channel today we are making another Easter extravaganza and as you can tell from the title it's my Easter pinata Kate so this is a cake that is very very famous across the world pinata cakes I find awesome I love them I've always have and it's just a little bit of extra special yumminess I guess you can say when you cut into a cake and out pause whatever you put in the middle and obviously this time Easter chocolates very bad way of showing you but you get the idea so the first thing you need to do to make the Easter pinata cake is just making the sponges and I because I like my opinion to cake to be over the top dojin as always make a very large cake it's basically four sponges I bake it across two tins rather than Fortin and the rest ingredients are about equal to 500 grams and obviously if you don't want to make something this big you can have it to make a two layer cake but then obviously you don't get as much pinata a bit and so on and so on so you can adapt it to make it different sizes you can make my usual sort of style sponge where you do a 400 gram mix and then you can do a three layer cake yeah earlier so it's completely up to you but I thought I would just show you the full recipe and full shebang the full bar is the pinata cake effect I guess yeah firstly dude is spongy so the first thing you want in your bowl is your butter I'm using stalk as always because I love it and this is a 500 gram tub so the whole tub is going in and then also to the bowl you're going to add in your sugar I've got light brown sugar today because I love the flavor but you can either use castor sugar if you prefer and then you're gonna want to beat these two together till they're light and fluffy in space you want to add your other ingredients I've got 425 grams of self-raising flour I've got 75 grams of cocoa powder and I've got 10 medium eggs put this down and then because it's got a lot of mix in it I'm gonna move my camera back quite a bit and then I'm gonna cover it as you see so far it's a lovely silky smooth mixture so I'm just gonna scrape it down again make sure and give it one more mix then I'll give it a 1 just to make sure it's all mixed in together and there you have your cake mix so now we need to split the mixture between our tens I'm using these PME tins which are eight inch wide and 40 I'll link them in the description for you and I'm just going to flip the mixture between the two tins and now these are in their tins as you can see it's looking lovely and delicious I'm gonna plop them in the oven at 140 degrees so a lower temperature for a longer time and these will take between 60 and 70 minutes debate so I'll see when they're done hi welcome back to the video my cakes have now cooled and I completely forgot I was filming this video so I've kind of done a little bit of it already all I have done is basically split my two cakes into two and level the tops off slightly I realize this may have been a useful thing to see but I forgot so sorry so the best bit you actually want to do is the buttercream but I thought I would show you this bit first because I've already forgotten to cut it so I don't want to forget to show you the rest for a pinata cake you obviously have some cakes which will have holes in the middle but the top one won't so what you ought to do is you want to have cutters so it depends how much how big you want it but this is a seven centimeter cutter so all you'd have to do is press hole in the middle I'm going to use the bottom of one cake as the top because it means there's a nice flat edge so in three of the sponges in the middle I'm gonna cut a hole you let you just find the middle and carefully take it out like so as you can see they've all got their hole in the middle apart from one layer which we use on the top so I'm just gonna leave those there for now whilst I make my buttercream in my mixer I've got 350 grams of unsalted butter again it's the type that comes in foil do not use a spread so like I have to say this in every single video but this is the kind of butter I use is the kind that you find in like a foil you don't want to use a spread for the buttercream it will end up being too soft and too slack and even recently I keep getting messages from people saying why is there butter cream softer than mine is and that's purely mainly because of the butter fast but you have to do for the buttercream is to literally just beat the butter on its own to make sure it's lovely and smooth and supple and this can take quite a while so I'm just gonna keep mixing it till it's the right texture and there you have some lovely it's smooth and supple butter so it to this you're going to eventually add in 700 grams of icing sugar I'm going to add in my tablespoons of boiling water one at a time beating fully in between each time [Music] I'm just gonna scrape again you can already see how much lighter and fluffier it's becoming and then I'm gonna be a bit again as you can see it's lovely light and smooth so I'm just going to add in a teaspoon of vanilla and then beat again some peach [Laughter] hopefully that coloring is visible on the camera but it is actually a lovely peach color hopefully you guys can see anyway I'm just gonna mix that wrong with spatula again just to catch that the little bits on the side and then my buttercream is done so the first thing you want to do to decorate your cake is to get a little bit of buttercream and just sort of secure it where the sponge is gonna sit obviously because the sponge is now got a hole in the middle you don't want to put the buttercream right in the middle so I'm gonna get one of my first sponges and sit it in the middle of my cake board like so I'm gonna see the hole still in the middle otherwise it's to cure it down with that little bit of buttercream then what you want to do is just cover buttercream like you would Bobbsey avoid the middle where you can [Music] [Music] and this is the point where you make sure that there's no real buttercream sticking through the middle but there is your hole for your chocolates and this is the point when you add the chocolates in you can put you can make sort of start crumb coating the cake if you want and then add the chocolates but I find that more complicated so I'm gonna add my chocolates in now I currently have a giant tub of Easter chocolate so I've mixed in for all my Easter baking but I'm not obviously gonna use all of these you just want to fill it up to the top basically and it can be between 3 to 400 grams worth of chocolate obviously that depends on the size of the hole that you cut and you pack them in like so you don't actually want any gap then as you can see it's all filled in and full and this is when you add your final sponge on top make sure it's in the middle and there you have your rather rough looking cake all full of chocolates so this is the point when you then want to do a crumb coat and just like any other cake you just use a very thin layer of your buttercream to scrape around the edge to see it in any crumbs [Music] [Music] this is when I get a large scraper which I'll link in the description just to make sure around the edges like [Music] and then you have a lovely crumb coated sponge you don't want to set this in the fridge if you can for about half an hour just to make sure the buttercream cross over and is nice and secure so here is my set cake looking lovely and all I'm going to do is add on another thin layer using the same mini offset spatula just around the edge just to seal it in a little bit more and then I will do the drip [Music] no I think that looks perfectly semi-naked so now i'm going to do is make my ganache for the drip in my drug I've got milk and dark chocolate because it's the perfect mix very trip and there's 50 grams of milk and 50 grams of dark and to that I'm gonna add a hundred gram of double cream and then all I'm going to do for this is work in the microwave for 30 seconds stir very well and then keep microwaving on 10 second bursts till it's smooth in total that took 55 seconds to melt which is perfect and you can see how smooth it is there you have your ganache and then I'm just gonna show you how I do my drip bit with my piping bag you can see there's like a little gap at the end where there's air you literally just want to cut a small amount off like that and you can see it's already start to come out and then drip and you drip by just cool guiding it over the edge [Music] as you can see it's looking round and perfect if you wanted one a bit longer just sort encourage the drip down like so it makes that one along there as you can see it looks lovely and then all you want to do is just fill in the top and there you have the dripper part of the cake looking lovely you then want to put this back in the fridge for probably about half an hour at least just to let the ganache sit and set a bit so now my cake has been sitting in the fridge for about half an hour just help the ganache set a bit longer I'm gonna pipe my buttercream onto the top this and decoration I'm using my favorite 2d clothes start piping tip as always and I will then be decorating with some cute little sprinkles and some extra Hey [Applause] then we have bus cream then I'm just gonna sprinkle some beautiful sprinkles on top these are from ice gems and I'll link them in the description box and then I'm going to put small Easter eggs in the middle [Music] you you and there you have it my Easter pinata click so here you have my Easter pinata cake it's got chocolate sponges a vanilla peach colored buttercream frosting chocolate drip and all of the Easter eggs that you can imagine it's got loads on top it's got loads in the middle that we obviously can't see right now yeah there's my Easter pinata drip cake hi I'm future Jane popping in here just thought I would show you the inside of the cake as best I can without spilling the chocolate everywhere but that's what the inside of the cake looks like you can see the four layers of cake with buttercream and all of the chocolates coming out yeah that is a pinata cake for you so I hope you enjoyed that video the good thing about Easter themed bakes is that there's just color any mini egg M&M egg smartie egg so much color and that's why I thought I'd go for a nice peach tone because then I can get away with all of the other colors in the cake I'm going to carry on with my day now I've been doing that thing where I've started to cleaning the whole of the kitchen but to the point where it's actually probably not the best thing to have started like going into the cupboards and reorganizing them and that sort of thing but you know it's got to be done and seeing as curry leaf house right now unless we absolutely have to I think it's a good thing to be doing also the Disney Plus has now launched which is amazing because I've wanted it watch that's all stuff at the ages so I'm sorted but if you guys have any recipe questions and leave them in the comments below I'll leave the link to the full recipe in the description box and a pinch I think if you want to print it for later and yeah please subscribe if you haven't already and please give me a video thumbs up also I just wanted to point out my mini egg themed nails which I thought were absolutely awesome my wedding ring is not on straight be a mini egg nails perfectly Easter yeah I must see you soon in that video stay safe and I love you

Channel: Jane's Patisserie

Views: 14,519

Rating: 4.9540229 out of 5

Keywords: jane’s patisserie, jane patisserie, foodie, food blogger, blogger, patisserie, foodie blogger, how to make, how to, how to bake, easter recipes, easter dessert, Easter eggs, cadburys, chocolate orange, mini eggs, mini egg, creme eggs, M&M eggs, piñata cake, sweetie cake, chocolate cake, easter baking, smarties, piñata, birthday cakes, piñata cake recipe, how to make a piñata cake, how to make a chocolate cake

Id: wpnbnQ9qNRk

Length: 15min 18sec (918 seconds)

Published: Sun Mar 29 2020