This fun Easter Chick Piñata Cake is filled with some hidden treats, and has been made in collaboration with Haribo and its #HuntTheDoubleYolker campaign. #AdRead More
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!!!!
It was my birthday a couple of week ago but I never actually made myself a birthday cake, so last weekend we had some friends over for a BBQ, which turned out to be an indoor affair due to the rain that decided to arrive not long before it started, and one of my friends also had a birthday a few days before mine, so I decided that this was the perfect excuse for me to make one for us to share and for our friends to help eat.
I opted to make a chocolate cake and decided to add a touch of the Cadbury’s #freethejoy to it by adding popping candy to the chooclate frosting, making an oreo vanilla buttercream for the inside and creating a hidden surprise element of a pinata middle using the Cadbury’s Marvellous Mix Up sweets and chocolates.
Mmmmmm!! Anyway, here is how I made it
- 175g self raising flour
- 200g unsalted butter
- 200g caster sugar
- 25g drinking chocolate
- 4 eggs
- 1 tub of Betty Crocker vanilla flavoured buttercream
- 6 bags of Cadbury's Marvellous Mix Ups (3 of each variant)
- 1 x 400g jar of chocolate spread (I used Tesco value)
- 1 x 200g tub of full fat cream cheese
- 1 x 55g tub of Dr.Oetker Rainbow Popping Candy
- grease and line 2 x 8 inch baking tins
- pre heat the oven to 180oC / 160oC (fan)
- *To make the sponges:
- Cream the butter with the sugar until pale and creamy
- Add the eggs and a spoonful of the sifted flour and beat together
- Carefully add the remaining flour and the cocoa powder and fold in until combined
- Divide the mixture between the two baking tins and place in the oven
- Cook for about 20-25 minutes until cooked
- Remove from the oven and allow to cool completely before slicing each sponge in half to make 4 sponge layers
- Cut a hole in the two middle sponges - I used a large scone cutter - and remove the sponge disks (I ate mine but you might be abel to think of another use for them!).
- **To make the Oreo buttercream**
- Simply place the vanilla buttercream into a mixing bowl and add 2 tbsp of the cream cheese and beat well. Then remove all the mini oreos from the marvellous mix up bags, and either bash them with a rolling pin or place them in the mixing bowl with the buttercream as I did, and I added it to my free standing mixer and beat it until the oreos crumbled, making a oreo buttercream.
- **To assemble the cake**
- Add buttercream to the whole of the bottom layer sponge, then carefully add a sponge with the cut out , and carefully cover the outer ring with the buttercream, being careful not to add any in hole. The repeat with the other middle layer.
- Remove the large fudge chocolates, and about 10 of the white and milk chocolate buttons, from the mix up bags and leave to one side
- Add all of the other sweets into the deep hole in the middle of the cake
- The add the final sponge
- Place into a fridge for 30 minutes to firm up, to make it easier for adding the frosting
- **To make the popping candy chocolate frosting**
- Simply mix the chocolate spread with the remaining cream cheese and then stir through the popping candy
- Cover the outer of the cake with the frosting and then decorate with the remaining mix ups that you put to one side
- Place in the fridge until you are ready to serve and remove about 30 minutes before serving.
This cake was definately a crowd pleaser and certainly had the wow! factor, which is exactly what I was out to achive. As my friends watched it being cut open to reveal the suprise marvellous mix ups centre, they were not expecting to see the sweets fall out to #freethejoy Nor were they expecting the oreo buttercream inside or the popping candy chocolate frosting on the outside. It was aruddy marvellous cake which not only looked great but tasted great too!
A perfect belated birthday cake indeed!
So if you were presented with bags of Cadbury’s Marvellous Mix Ups what would you create to #freethejoy? I made this cake but the team at Cadbury’s have been very creative and made some great works of chocolate and sweet art to make us smile and #freethejoy. One thing which is certain to make you smile and #freeyourjoy is a trip to Cadbury’s World – *this* is something that I have wanted to do for a very long time and while I know that it will not be exactly like Willy Wonka’s chocolate factory, a girl can dream and still get excited at the prospect of a visit!
To win a Family Pass to Cadbury’s World all you need to do is reveal what chocolate creation you would design to #freethejoy. Please fill in the form below to enter and good luck. Closing date is Monday 21st July, 2014.
linking up to Supergolden Bakes
I was sent some bags of Marvellous Mix Ups and a family pass to Cadbury’s World as a thank you for posting this give away. The recipe is my own idea
I recently bought myself a new cake pan in the sale, as you do, an Easter egg one which I thought would make a lovely cake for Easter Sunday when my family and I go to my OH’s parents for our traditional Easter Sunday lunch and egg hunt.
I also adore mini eggs, they are my favourite type of egg, chocolate or otherwise, and I wanted to incorporate them into this easter egg cake somehow. Another thing I really like and have wanted to have a go at recreating myself , is the pinterest favourite cake filling – the pinata cake! Mostly I have seen this effect done using smarties or skittles or even M&M’s – I thought why not use mini eggs? And that is what I have done with my Chocolate Eatser Egg Pinata Cake.
- 200g unsalted butter
- 200g caster sugar
- 160g self raising flour
- 40g cocoa powder
- 4 eggs
- 2 tbsp Beanies Cinder Toffee Flavoured Instant Coffee Granules mixed in 25ml almost boiling water
- 1½ packets of Cadburys Chocolate Mini Eggs
- 1 packet of Tesco mini , mini chocolate eggs
- 250g Renshaws Chocolate flavoured ready to roll icing
- 50g cold unsalted butter
- 100g icing sugar
- 100g milk chocolate , melted
- 1 tsp Beanies Double Chocolate Flavoured Instant Coffee Granules
- 1 packet of Dr Oetekar chocolate stars
- 1 white chocolate writing icing tube
- Cake release (or butter & flour) to grease the pan
- Grease the easter egg pan thoroughly
- pre heat the oven to 180oC / 160oC (fan)
- cream the butter and sugar together until soft and creamy
- add the eggs and a spoonful of flour and beat again for a couple of minutes
- Add the remaining flour and cocoa powder and the cinder toffee coffee and fold in until combined
- Pour into the cake tin and smooth over
- Place into the oven and cook for 40 - 50 minutes until cooked all the way through - you might want to place foil over the cake after 30 mins to prevent the edges of the cake singing
- Once cooked allow to cool and then remove from the tin and place on a wire rack
- Make the buttercream by creaming the butter until soft and smooth. Carefully add the icing sugar and beat until smooth and creamy
- Stir the double chocolate coffee into the melted chocolate and add to the icing sugar and butter, and mix well to make a chocolate buttercream
- Cover and put to one side until the cake is complelty cooled
- Once the sponges are completely cooled, carefully slice it in half to make 2 sponges
- In the top, thicker and more dome shaped sponge, using a large circular pastry cutter cut a hole - do not go all the way to the bottom though. You want to make a pocket, so use a spoon and a knife to scoop out the round and discard (or eat!)
- Place the pastry cutter on top of the other sponge half in the same place that you just cut a whole out of the other sponge. Then add the buttercream to the sponge around the cutter - the space inside the cutter must not have any buttercream inside
- In the hole of the top sponge, fill with the mini eggs and then carefully sandwich the 2 sponges together
- Cover the outside of the cake with the remaining buttercream
- Roll out the brown ready to roll icing and cover the cake with it and trim off any excess
- Write 'Happy Easter' with the icing tube
- Use the icing from the tube stick the chocolate stars on to the egg for decoration
- Serve as required
This cake was delicious and the boys loved seeing the mini eggs fall out when it was cut open. I think that using the chocolate ready to roll icing was effective and from a distance made the cake look like an actual chocolate easter egg. Obviously, using coffee granules in the sponge and buttercrean is optional and if this was for children then just cocoa powder would probably work better as not all children enjoy the taste of coffee.
However, that said I really liked the subtle taste that the Beanies Coffee Granules added to this cake. The cinder toffee flavour used in the sponge was nice – the flavour added an extra dimesion ( and fragrance), and the double chocolate coffee in the chocolate buttercream added some lovely texture with a light coffee flavour. I will be making this again for Easter Sunday.
This Chocolate Easter Egg Pinata Cake is my entry into the Beanies Easter Baking Challenge. You can see the other entries by following the hashtag #BeaniesBakeOff on Twitter
I was sent jars of the Beanies Flavoured Instanr Coffee for the purpose of devising a recipe.
You can discover more about their products on their website http://www.beaniesflavours.co.uk