1、Surprise piñata football cake

Slice into this sensational mint chocolate celebration cake and let the hidden sweets pour out for your party guests to enjoy

Surprise piñata football cake recipe

Ingredients

  • 200g unsalted butter
  • 200g soft light brown sugar
  • 4 large eggs
  • 150g self-raising flour
  • 50g cocoa powder, sieved
  • 1 tbsp milk
  • 200g unsalted butter
  • 200g caster sugar
  • 4 large eggs
  • 200g self-raising flour
  • ½ tsp peppermint extract
  • about ½ to 1 tsp green food colouring paste
  • 150g unsalted butter, softened
  • 300g icing sugar, sieved
  • 300g chocolate balls or foil-covered chocolate footballs (available online)
  • 4 tbsp sieved apricot jam, warmed
  • 500g green ready-to-roll icing
  • 350g white ready-to-roll icing
  • 100g black ready-to-roll icing
  • a little food colouring paste, choose team colours
  • novelty candles, optional

Method

Grease and base line a 20cm round cake tin with baking parchment. To make the chocolate cake, put the butter into a bowl and beat until soft. Add all the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. When cold, slice the top off the cake to make it level.
  • To make the mint cake, grease and base line your 20cm cake tin with baking parchment. Put the butter into a bowl and beat until soft. Add the remaining ingredients and beat well until light and creamy. Spoon into the tin and spread level. Bake in the oven for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Cool. Do not slice the top level as it needs to be rounded.
  • To make the butter icing, put the butter into a bowl and beat until soft. Gradually beat in the icing sugar. Slice the chocolate and mint cakes in half horizontally so you have four layers. Using an 8cm round cutter, stamp a circle from the centre of each layer. Place the bottom layer of chocolate cake on a 25cm cake board. Spread with a little butter icing. Place the bottom green layer on top. Spread with butter icing and place the other chocolate layer on top. Spread with more icing and place the rounded green sponge on top.
  • Fill the centre hole with sweets, almost to the top. Take one of the 8cm green sponge pieces and slice in half horizontally. Place one piece on the cake to cover the hole containing the sweets. Spread the top with the remaining butter icing. Roll out about 300g of the white fondant icing to a 20cm circle and place on top of the cake.
  • Brush the sides of the cake with apricot jam. Measure the circumference of the cake and the depth. Add 2.5cm to the depth measurement. Using these measurements roll out the green fondant to a long strip. (You may find it easier to do two shorter strips). Attach the strip around the cake. Use scissors snip around the top edge to represent grass.
  • Make a cardboard template of a pentagon (5 sides). Roll out the black icing and cut out six pentagons. Place them on the cake as for a football. If you wish to stick them in place use a little icing sugar mixed with water.
  • With the remaining white icing trimmings make a scarf and paint with food colouring in your team colours. Drape the scarf over the edge of the cake. Add candles as desired.

  • https://www.truecookbook.com/recipe/surprise-pieata-football-cake-10081/

    2、Celebration piñata cake

    Bake this stunning centrepiece for kids' birthdays or parties - cut open the vanilla and lemon sponges to reveal the hidden sweets inside
    Celebration piñata cake recipe

    Ingredients

    • 500g butter, softened
    • 500g golden caster sugar
    • 8 large eggs, beaten
    • 500g self-raising flour
    • 2 tsp lemon extract
    • zest 2 lemons
    • 175g butter, softened
    • 500g icing sugar, sifted
    • 2 tbsp whole milk
    • zest 1 lemon and juice of 2 (from the lemons above)
    • 200g lemon curd
    • 200g butter, softened
    • 200g golden caster sugar
    • 4 large eggs, beaten
    • 200g self-raising flour
    • 1 tsp vanilla extract
    • 100g butter, softened
    • 300g icing sugar
    • 3 tbsp whole milk
    • 1½ tbsp freeze-dried strawberry or raspberry powder (see tip)
    • 100g icing sugar, mixed with a drop of water to make a runny icing for glue, plus extra icing sugar for dusting
    • 2kg ready-made fondant icing
    • selection of food colouring pastes (we used blue, pink, orange, lilac, mint green and yellow)
    • sweets, such as Smarties (about 12 tubes), to fill the cake
    • 4 cake dowels
    • white pearlescent balls or silver balls
    • candles

    Method

    1. To make the bottom-tier cake, heat oven to 180C/160C fan/gas 4. Grease and line a 23cm cake tin with baking parchment. Put 250g of the butter and 250g sugar in a large bowl and, using an electric hand whisk, cream until light and fluffy. Add 4 eggs, one at a time, beating well after each addition. Fold in 250g of the flour, 1 tsp lemon extract, and the zest of 1 lemon until you have a smooth batter. Spoon into the tin and smooth the surface. Bake for 40 mins or until a skewer poked into the centre comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and cool completely. Repeat with the remaining half of the ingredients, so that you have 2 large cakes.
    2. Meanwhile, make the icing for the bottom tier. In a large bowl, beat the butter with a quarter of the icing sugar. When fully combined, add the rest in 3 additions, beating between each. When the icing is smooth, add the milk, zest and juice, and curd, then whisk until fluffy. Set aside until needed, or chill, but bring to room temperature before using.
    3. Now make the top tier. Heat oven to 180C/160C fan/gas 4 (if not already on). Grease and line a 15cm cake tin with baking parchment. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Fold in the flour and extract until you have a smooth batter. Transfer to the tin, smooth the surface and bake for 20 mins, then reduce the oven to 160C/140C fan/gas 3 and cook for a further 25 mins. Remove from the oven and allow to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and cool completely.
    4. To make the icing for the top tier, cream the butter and 100g icing sugar together until smooth, then gradually incorporate the rest. Add the milk and strawberry powder, then whisk thoroughly until light and fluffy.
    5. When the larger cakes are completely cool, slice each in half horizontally so that you have 4 sponge layers. Using a 10cm cutter, cut a hole in the centre of each of the lemon sponges for the bottom tier. Sandwich the 4 sponges together on a cake stand, using the lemon buttercream, then cover the whole cake in a thin layer of the remaining lemon icing. Put in the fridge for a minimum of 2 hrs to firm up.
    6. When completely cool, slice the small top tier cake horizontally so that you have 3 sponge layers. Use the strawberry buttercream to sandwich them together on a chopping board, then use the remaining strawberry icing to cover the outside. Leave in the fridge for a minimum of 2 hrs to firm up while you ice the bottom tier.
    7. Now start to make the pale blue icing. Dust your work surface with a little icing sugar. Knead a little blue food colouring into 1.5kg fondant icing until it’s an even colour. Remove 500g, wrap in cling film and set aside for the top tier. Roll out the remaining 1kg to a circle wide enough to cover the bottom tier – you can check this with a piece of string. Gently roll up your fondant onto your rolling pin and unfold onto your cake. Smooth the icing on the outside with your hands, then trim off the excess at the bottom. Cut a small cross in the centre of the fondant where the hole sits and push the remaining fondant carefully onto the inside of the hole, trimming any excess. Fill the centre with sweets of your choice. Place the 4 dowels into the cake at 3, 6 and 9 and 12 o’clock, just next to the hole in the middle, then trim so they are flush with the cake.
    8. Cover the top tier cake in the remaining blue fondant in the same way, then mount onto the bottom cake, enclosing the sweets. Transfer the icing glue to a small piping bag and snip off the end. Use to pipe a drizzle of icing around the base of each tier. Place pearlescent or silver balls around the base of each cake to cover any rough edges.
    9. To make the balloon decorations, divide the remaining 500g of fondant into the number of colours you are using. Use different food colourings to colour each piece of fondant. Roll out on a surface dusted with icing sugar and, using small cookie cutters, cut out circles of fondant. Use the icing glue to stick the balloons onto the cake. Decorate with colourful candles. Will keep for up to 3 days.

    3、Almond Pound Cake

  • Makes: 16 servings
  • Prep: 40 mins
  • Cool: 2 hrs
  • Bake: 1 hr 15 mins 325°F
  • Almond Pound Cake recipe

    Ingredients

    Method

    1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour 10-inch fluted bundt or tube pan; set aside. Combine flour, baking powder, and salt. Set aside. Preheat oven to 325 degrees F.
    2. In large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract. Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.
    3. Bake about 75 minutes or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with glaze. Let stand 30 minutes to allow glaze to set. Makes 16 servings.

    4、Vanilla-Sparkling Wine Pound Cake

  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Cool: 15 mins
  • Vanilla-Sparkling Wine Pound Cake recipe

    Ingredients

    Method

    1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. In large bowl mix together flour, baking powder, and salt. Sift mixture; set aside. Stir together sparkling wine and sour cream; set aside.
    2. In large mixing bowl beat sugar, melted butter, and oil with electric mixer until well combined. Add eggs, one at a time, beating well after each. Beat in vanilla paste. Beat on medium to high 3 to 5 minutes or until thicker and lighter in color. Add one-third the flour mixture; beat on low just until combined, scraping sides of bowl as needed. Add half the wine mixture; beat just until combined. Repeat with one-third the flour mixture, the remaining wine mixture, and remaining flour mixture. With rubber spatula scrape batter into prepared pan.
    3. Bake 50 to 55 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Turn out on rack; cool completely. Drizzle with Sparkling Wine Glaze. Makes 16 servings.

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