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Jelly Belly Pinata Cake

This fun and festive cake is the ultimate showstopper or fantastic surprise for your next birthday party.

Jelly Belly Pinata Cake

Serves 10

Prep time 20 minutes, plus 1 hour freezing time

500g butter, softened at room temperature
5 cups pure icing sugar
2 x 460g pkt plain sponge cakes
Blue food colour
200g white chocolate, melted
Jelly Belly Jewel Bean jelly beans to decorate

Using an electric mixer beat butter until light and creamy. Add icing sugar and beat until combined. Add drops of desired colour, a few at a time and mix well.

Using a 6.5cm round cutter make a hole in the center of 3 sponge cakes. Reserving one sponge hole for the top.

Place cakes onto a serving platter and freeze for 1 hour until firm.

Remove from freezer. Spread one cake with a little icing, top with a second cake. Repeat with remaining cake. Fill the center with Jelly Belly jelly beans and replace sponge hole to level the sponge cake in the last layer. Ice the top and sides of the cake and decorate with Jelly Belly jelly beans.

Place white chocolate into a heatproof bowl over a pan of simmering water. Stir till smooth, set aside for 10 minutes to cool slightly.

Decorate the top and sides with Jelly Belly jelly beans.

**We used 3 sponges. If you want a higher cake then use all 4 sponges.

Freeze the 4th sponge cake for later use.

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