Pumpkin Pinata Cake
Author: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 250g unsalted butter
  • 250g caster sugar
  • 200g self raising flour
  • 50g cocoa powder
  • 5 eggs
  • 500g vanilla buttercream (I used ready made Betty Crocker buttercream but you can make your own if you prefer)
  • 1 tube of orange coloured food liquid gel
  • 200g full fat cream cheese
  • 250g good quality white chocolate (I used some made by Hadleigh Maid - please see below)
  • sweets and / or chocolate to fill your cake for the surprise filling
  • black ready to roll fondant
  • 1 large Cadbury's flake
Instructions
  1. Pre heat the oven to 180oC /160o C (fan)
  2. Grease a large Pyrex bowl or if you have them use some 8inch hemisphere pans (you will need to use the Pyrex bowl again unless you have two)
  3. Cream the butter and sugar together for approx 5 minutes until pale and soft
  4. Add the eggs and 2 spoonfuls of flour (to prevent curdling) and beat well for a few more minutes
  5. Fold in the remaining flour and cocoa powder
  6. Divide the batter in half and pour into your prepared tins/bowls - my bowl took 40-45 minutes to cook each cake in
  7. Once cooked, remove from the pans and leave to cool completely.
  8. **to make your orange pumpking frosting**
  9. take half of the buttercream and place in a bowl with the cream cheese and all of the food colouring
  10. Meanwhile melt your white chocolate BUT keep 2 chocolate buttons back for decoration
  11. Pour the melted chocolate into the bowl with the other frosting ingredients inside , an beat well until your end up with a lovely silky smooth orange frosting. Leave to one side while you prepare your sponge
  12. Carefully cut each sponge in half so you end up with 4 sponge layers
  13. You need to use the two curved layers as the top and bottom layers
  14. From each layer of sponge, you need to scoop out some sponge from the centres - important to note that for the top and bottom layers you must not go all the way through the sponge
  15. Then using the white buttercream, stick and stack the sponges - being vcareful not to add buttercream near the holes.
  16. Before you add the final layer, pour your treats into the cavity and then close with the top layer of sponge
  17. Carefully using a sharp knife, remove any sticky outy sponge bits from the sides
  18. Then cover completely with the orange chocolate frosting
  19. Stick the flake in the top centre to make the stalk of your pumpkin
  20. Then roll out 2 pieces of black fondant and cut out trangles or circles and stick on to make eyes. I then added 2 white chocolate buttons to stick onto the black fondant to make the eyes (i used a bit of the frosting to stick them on with)
  21. Then cut a smile or evil smile from the black fondant and stick on
  22. Keep in the fridge to set.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2014/10/pumpkin-pinata-cake.html