Eat with Grace: Piñata Cake

In need of an easy Cinco de Mayo treat? Bake this Piñata Cake filled with your favorite candy! I promise that this recipe is extremely simple! All you need are two boxed cake mixes, 1 can of frosting, and candy! I spiced up the decor of my piñata cake by using some food coloring and sprinkles. Recipe courtesy of Victoria Hudgins, author of A Subtle Revelry. Victoria's blog has great tips and amazing pictures of the original piñata cake recipe so definitely take a peek! Also, happy early birthday to my lovely friend, Ms. Laurie. Since you're in L.A., I'm sending you a digital birthday cake. :)

Ingredients:

Two boxes of Funfetti cake mix
One container of vanilla frosting
2 cups of assorted small candies (i.e. jelly beans, M&Ms, lollipops, snack-size chocolate bars, etc.)
6 eggs
2/3 vegetable oil
2 cups of water

Directions:

1. Make cake mix according to box directions. Divide batter equally between two bowls (or use the same bowl and bake one cake, followed by another, allowing bowl to cool in between). Bake cakes at 350 degrees F for 50 minutes. Check cakes for doneness with long skewer or chopstick.

2. Remove cakes from oven. After 10 minutes carefully turn cakes onto a rack and allow to cool completely.

3. Arrange a plate over the cake and flip over so that the cracked side faces up (the smooth side should be on the bottom). With a sharp knife, cut evenly all around the top of the cake to remove the dome. Repeat with other cake.

4. Lay a cake with the exposed side up (the side in which the dome has been removed). Using a knife, make an outline of a smaller circle within the cake, leaving about 2-3 inches from the edges. Gently scoop out the inside with a spoon, going down a few inches. Be careful not to puncture the cake on the sides or bottom. Place the crumbled cake pieces in a separate bowl and save (they can be used to make cake pops later). Repeat with other cake.

5. Place one cake on a cake plate/stand, hollowed out center facing up. Apply frosting to the lip of the cake all around. This frosting will act as glue and allow the other cake piece to adhere when placed on top.

6. Fill the hole with assorted candies. When done, carefully place the other cake on top of the candy-filled cake, making sure to line up the edges.

7. Separate one or two spoonfuls of frosting in different custard cups. Add desired food coloring in each custard cup to create different colored frosting. With an offset or butterknife, apply a coat of frosting to the cake. Decorate the cake as desired.

8. The first cut of the cake will reveal the surprise of candies and treats inside! After the initial piece is taken out, the rest of the cake must be cut or it will cave in. Enjoy!

I started this cake by baking one box mix at a time.

Bake the cake according to the directions on the box.

Mix.

Make sure to generously grease your baking bowl.

I set aside some cake flour to coat the greased baking bowl.

Pour batter into the bowl.

Bake in a 350-degree oven for 50-60 minutes. Remember to test the doneness of the cake with a long skewer.

Run the edges of the baked cake with a knife.

Invert the cooled cake onto a plate.

Flip over again onto a plate so the cracked side is facing up. Carefully slice off the dome of the cake.

The surface should be flat and even.

With a spoon, carefully scoop out the inside of the cake.

Save the scrap cake for cake pops!

Be sure to leave a 2-3 inch outer border.

Fill with your favorite candy!

Carefully frost the lip of the cake.

Place the other hollowed off half on top.

Separate frosting into different bowls to create different colors.

Big thanks to my art teacher at Willowbrook Elementary School for teaching me my primary colors.

I made stripes all the way around the cake to create a rainbow.

After each clean swipe of frosting on the cake, I run the knife against the edge of a bowl to get rid of any crumbs that may have stuck onto the knife. This helps to create a cleaner look for your cake frosting.