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Bake Escape Iced Gems Pinata Cake (Review + Give Away)

So I have spent the last few days, in between my real life and online life tasks, playing a new game on my iPhone. It has become a little addictive and right now as I write this post, I am waiting for my lives to be awarded back to me,  so I can get the play unlocked and try my hardest to get past level 21!!!! Grrrrr I have been stuck on level 21 for the last 2 days!!!!

Anyway, Bake Escape is the newest app on the block and it is all about cakes and cookies and other delectable sweet tasty treats – so it is right up my street! It reminds me a little bit of Candy Crush, but this is better because of what you can do with the horizontal and vertical scrolling cake ‘boards’on the screen, which gives you better chances of smashing the cakes.


So with all this bake escape playing and all those cakes, cookies and sprinkles and stars staring me in the face for almost a week now, it got me thinking about………..cake!!! Yes, well what else did you expect me to say? So inspired by Bake Escape I created a very special cake – an Iced Gems Pinata Cake no less. Basically, I wanted to created a cake covered in stars which when you cut into it, allowed little bakes to escape. I thought that iced gems looked a little bit like the cupcakes I was having to smash and make explode on my phone screen. I also added an indoor sparkler to my cake before it was cut, to add that extra little sparkle, and again, to represent the little bangs and explosions which happen in the game when the bakes escapes.

So here is my Bake Escape Iced Gems Pinata Cake


Iced Gems Pinata Cake
Cook time
Total time
Serves: 12
  • 250g unsalted butter
  • 250g caster sugar
  • 250g self raising flour
  • 5 eggs
  • 1 tsp vanilla extract
  • 1 tub of Betty Crocker vanilla buttercream
  • 100g melted white chocolate
  • jam - any flavour you like
  • 3 packets of iced gems
  • 3 tubs of edible stars (same as sprinkles but star shaped)
  • indoor small sparkler/s
  1. Grease and line 4 x 8 inch sandwich tins
  2. Pre heat the oven to 180oC / 160oC (fan)
  3. Cream the butter and sugar for about 5 minutes until soft and pale
  4. Add the eggs, the vanilla extract and 1 tbsp of the flour, and beat together for a few more minutes
  5. Fold in the remaining flour
  6. Divide the batter between the 4 sandwich tins
  7. Place in the oven and cook for 20-25 minutes until risen and cooked right through
  8. Leave to cool
  9. Once the sponges are cold, you need to make a hole in the 2 middle ones and I did this by using a medium sized scone cutter
  10. Make the frosting by heating together the melted white chocolate and the ready made buttercream.
  11. Then place the bottom sponge (which does not have a hole) on your cake stand/plate and cover the perimeter with a layer of jam and then the frosting - takign care to leave a circle in the middle with no jam or frosting
  12. Add the 2 sponges with the cut outs - again adding the jam and frosting on the perimter and not into the circles!
  13. Once the 3 sponges have been asembled, pour in the iced gems
  14. and then add the final sponge
  15. Then cover the entire cake in the frosting
  16. Now the tricky part (at least it is for me!), you need to cover the entire cake in the edible stars - this is a bit fiddly but worth the effort when done!
  17. Place the cake in the fridge to set
  18. When you are ready to serve the cake - add an indoor sparkler for some wow factor!
  19. The cut and let the bakes escape - ala the iced gems!


Nothing like some real cake while you try your best to smash virtual ones!!!

Bake Escape is available to download now for FREE and you can do so by following this link

You can also follow Bake Escape on social media too:

Facebook – @BakeEscape

Bake Escape really is a great game: easy to play, engaging, fun and of course is all about cake! I have spent every spare moment having a go, and so far levels 16 and 21 have been a bit of a cake-mare, but I will crack the level soon and move Victoria Sponge closer to Paris – if it is the last thing I do!!!!!!! I hate seeing the bear look at me with his sad eyes when I fail to complete a level!

Bake Escape features:

● Totally unique sliding gameplay
● Challenge your friends – Separate the sous chefs from the master bakers.
● Use tasty boosters – use special abilities to help you with those challenging recipes. Just like a real chef!
● Unique levels and challenges – clear sticky jam, combine cream puffs, crack eggs and bake like you’ve never baked before.
● Regular free updates – new devilish puzzles, boosters and other exciting stuff added as you play.

I have an exciting Bake Escape give away that you can enter. The prize is for a  £100 Lakeland voucher, and all you need to do is enter the form below.

a Rafflecopter giveaway

Terms & Conditions:
Giveaway runs across multiple blogs, each entrant is eligible to complete each entry method once only. UK entrants aged 18 and over only. Correct entries will be submitted to the random draw. Incomplete or Duplicate entries will be deleted. All times are in GMT. Blog Owner not responsible for non-delivery of prize. Entrants must leave a means of contact: either twitter handle or email address. Prizes must be claimed within one week, otherwise another winner will be selected to replace the non-claimant. The prize is the item featured in the post, and there is no cash alternative.

You can see more reviews of the game by following the hashtag #BakeEscape, and discover what other creations have been inspired by the game by clicking on these links:

The Crazy Kitchen
I’m Counting On UFOs


This post has been written in collaboration with Exient Publishing

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20 Comment

  1. That is an absolutely awesome cake – I wish I was as accomplised at cake making as you are…at least I can console myself with the game though, wsh is fun, and a lot easier than baking! 😉

  2. Please may I just check, you say to prepare 3 tins but then in the method it says to split the batter between 4 tins – I think it’s definitely 3 tins but just want to check ……in case I pluck up the courage to give it a go!!

    1. HI Sarah
      It was 4 tins – thanks for alerting me to my typo!! OR you could use 1 x 8 inch loose bottomed deep cake tin which you then cut into 4 sponges (I have used both methods for making pinata cakes)
      Give it a go, it was honestly not that hard x

  3. What an awesome cake and brilliant recipe! Clever you for coming up with that, genius 🙂 x #tastytuesdays

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