Easter Chick Piñata Cake

This fun Easter Chick Piñata Cake is filled with some hidden treats, and has been made in collaboration with Haribo and its #HuntTheDoubleYolker campaign. #Ad

With the Easter weekend almost upon us now, and it being the half term holidays , it seemed like the perfect excuse to make one more Easter inspired recipe to share with you.

This recipe was created in collaboration with Haribo who are currently running a fun campaign with their popular Starmix bags of sweets.

They have hidden 20 double yolk fried eggs inside 20 of their limited edition packs, and if you are lucky enough to find one you can win a premium UK family holiday with Forest Holidays.

It is a bit like a Willy Wonka egg hunt isn’t it? Sadly, the packs we were sent did not contain a double yolker, however, we had fun staging a little egg hunt in our garden this week.

We found a double yolker!!! If only it were a real one.

Still, another fun way of hunting for hidden Haribo Starmix sweets treasure, is to hide some in a cake. Not just any old cake, but an Easter Chick Piñata Cake no less.

Now my chick cake is a little abstract, using fried egg sweets as eyes, tangtastic fizzy sweets as wings, and an orange flavoured chocolate egg as a nose.

However, inside this brightly frosted cake is a delicious surprise which will please all fans of Haribo sweets and cake.

Again, no double yolker was found inside the cake, but behold some yummy Starmix sweets were revealed.

This cake is very easy to make, and if you would like to give it a try then here is the recipe.

Recipe for Easter Chick Piñata Cake

Serves 12

Ingredients:

300g butter
200g caster sugar
6 eggs
2 tsp vanilla extract/essence
300g self raising flour
3 different coloured food colourings (I used orange, green and pink)
*Decoration*
2 x bags of Haribo Starmix (minus 2 x fried egg sweets to keep back for the eyes – see below)
300g butter
250g icing sugar
Yellow food colouring
1 tsp vanilla extract/essence
few drops of milk
2 Haribo Starmix fried egg sweets
1 orange mini chocolate egg or equivalent
2 x Haribo Tangtastic fizzy ‘dummy’ sweets
1 yellow mini egg

Method

Pre heat the oven to 180oC /160oC (fan)
Grease and line 3 x 8cm cake tins
Cream together the butter and sugar until pale and soft, this will take about 5 minutes
Add the eggs, the vanilla and a spoonful of the flour and beat well until light and airy
Add the flour and combine
Divide the batter into 3 bowls and add a few drops of each food colouring to each bowl and mix well.
Pour each coloured batter into the 3 cake tins and bake in the oven for 20-22 minutes until cooked right through
Leave to cool
*Make your frosting:
Beat the butter for about 5 minutes until soft
Now add the icing sugar and beat until combined and smooth
Beat in the vanilla and a little milk to soften the mixture
By now your cakes should have cooled enough to assemble
*Assemble the cake
Place one of the sponges onto your cake stand/plate and top with some of the buttercream.
With the other 2 sponges, remove a circle of sponge from the centre of each one. Now stick each one to the bottom sponge and each other using more of the buttercream. Then fill with your sweets (as per the photo below)

Take the matching leftover circle of sponge which matches the top sponge and place on top of the sweets.
Now cover the entire cake in a thin layer of the buttercream. Place in the fridge for at least 1 hour to set.
Meanwhile, add some drops of yellow food colouring to the remaining frosting to make your easter chick yellow frosting.
After one hour, remove the cake from the fridge and cover it all over with the yellow frosting, reserving enough to pipe a swirly ‘horn’ of frosting on the top of the cake (as per my photo). Smooth the frosting. Pipe the ‘horn’ and top with a yellow or orange mini egg. Add the Haribo eyes, beak and wings.
Your cake is now finished.

Don’t forget to follow the #HuntTheDoubleYolkers on social media to see what ways other people have used to hunt for their Haribo double yolkers. The campaign runs from now until 21st April 2019, and you have until 31st May 2019 to claim your prize, so get hunting!

This blog post and recipe was created in collaboration with Haribo Uk

Bake of the Week 

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Welcome to a new Bake of the Week

Thank you to those of you who linked up with me . There were a great number of entries so thank you for linking up. You can see all of the delicious looking bakes below:

 

 

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With thanks to:

Kate with two delicious bakes firstly, her yummy Gluten Free Chocolate Cupcakes for Easter and then her magnificent Banoffee Cake (with a gluten free sponge) – A Birthday Treat

Jen’s BLACKBERRY AND APPLE STREUSEL KUCHEN is one I must try because it sounds lush

How delicious do Kat’s Creme Egg Brownies look? yummy

I am always cooking with over ripe bananas and Jo’s CHOCOLATE BANANA CAKE (TRAYBAKE) is one I must try.

This is another recipe that I really want to try, so thank you to Jacqueline for sharing these  Snickerdoodles  with me

How creative are these Napoleon’s Hat biscuits by Anca?

Finally we also have two bakes shared by Taste Botanical , first up is her Cherry and Almond Cake and then her Easy Chocolate Brownies

Lastly, is my very own Slow Cooker Creme Egg Chocolate Torte

So now to choose a favourite from these bakes to be my Bake of the Week……well it has to be this one:

The new linky opens once a week with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments.

If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced.