Rainbow Pinata cake

Ingredients:

ingredients for the sponge cake:

500 g all-purpose sifted flour
1 teaspoon salt
¾ teaspoon baking powder
350 g room temperature unsalted butter
400 g sugar
5 room temperature eggs
1 tablespoon BAM vanilla paste
360 ml room temperature buttermilk
2 drops of green food colouring (in gel)
2 drops of blue food colouring (in gel)
2 drops of purple food colouring (gel)
2 drops of pink food colouring (gel)

ingredients for the cream:

340 g room temperature unsalted butter
1 package cream cheese
750 g powdered sugar
60 ml whipping cream
2 teaspoons BAM vanilla paste
pinch of salt

decoration:

a cup of assorted candy (such as M&M's)
a cup of colourful sweets

Instructions:

preparation of the sponge cake:

1. Step Preheat the oven to 175 °C. Grease four cake tins measuring 23 cm in diameter.

2. Step In a bowl, mix together the flour, 1 teaspoon salt, baking powder and baking soda.

3. Step Beat the butter until you have a creamy mixture, about 1 minute. Add the sugar to the foamy mixture. Stir until the sugar is completely dissolved and the mixture is smooth, about 5 minutes. Reduce the speed and gradually add the eggs. Stir in 1 tbsp BAM vanilla paste.

4. Step Add the sifted flour to the mixture and gradually add the buttermilk. Mix until you have a thick and even mixture.

5. Step Prepare 4 bowls and divide the mixture evenly. Add food colouring to each part of the batter and stir until the batter is evenly coloured. Pour the batter into the prepared baking trays.

6. Step Bake in a preheated oven for about 25 minutes. Place the baked sponge cake on wire racks and leave to cool completely.

preparation of cream:

1. Step Mix the butter and cream cheese. Stir until you have a creamy mixture, about 2 minutes. Add the sugar, sweet cream and BAM vanilla paste to the mixture. Mix on low speed for about 30 to 60 seconds.

2. Step Increase the speed and whisk until you have a fluffy mixture, about 3 minutes. Add a pinch of salt.

assembling the cake:

1. Step Using a round biscuit cutter, cut a small circle from the centre of two cake layers. The hole you make in the layers of the two cakes will later be used to fill the centre of cake with sweets.

2. Step Place one of the whole cake layers on a cake stand or serving plate. Spread the prepared cream evenly on the cake layer with a spatula. The cream layer should be about 2 cm thick. The next layer should be a cake layer with a circle cut out, i.e. with a hole in the middle. Spread the prepared cream evenly over the layer again. Add the layer with the circle cut out again. Spread the cream evenly again. Fill the hole with candy. Place the cake layer without the hole in the centre on top. Spread the remaining cream over the cake. Place the cake in the fridge for a while. Your cake is now ready to be decorated and cut!

Order ingredients with a 10% discount:

Premium BAM baking products.

Bourbon Vanilla Paste, 70 g

9,90 €

Ingredients:

ingredients for the sponge cake

500 g all-purpose sifted flour
1 teaspoon salt
¾ teaspoon baking powder
350 g room temperature unsalted butter
400 g sugar
5 room temperature eggs
1 tablespoon BAM vanilla paste
360 ml room temperature buttermilk
2 drops of green food colouring (in gel)
2 drops of blue food colouring (in gel)
2 drops of purple food colouring (gel)
2 drops of pink food colouring (gel)

ingredients for the cream

340 g room temperature unsalted butter
1 package cream cheese
750 g powdered sugar
60 ml whipping cream
2 teaspoons BAM vanilla paste
pinch of salt

decoration

a cup of assorted candy (such as M&M's)
a cup of colourful sweets

Instructions:

preparation of the sponge cake

1. Korak

Preheat the oven to 175 °C. Grease four cake tins measuring 23 cm in diameter.

2. Korak

In a bowl, mix together the flour, 1 teaspoon salt, baking powder and baking soda.

3. Korak

Beat the butter until you have a creamy mixture, about 1 minute. Add the sugar to the foamy mixture. Stir until the sugar is completely dissolved and the mixture is smooth, about 5 minutes. Reduce the speed and gradually add the eggs. Stir in 1 tbsp BAM vanilla paste.

4. Korak

Add the sifted flour to the mixture and gradually add the buttermilk. Mix until you have a thick and even mixture.

5. Korak

Prepare 4 bowls and divide the mixture evenly. Add food colouring to each part of the batter and stir until the batter is evenly coloured. Pour the batter into the prepared baking trays.

6. Korak

Bake in a preheated oven for about 25 minutes. Place the baked sponge cake on wire racks and leave to cool completely.

preparation of cream

1. Korak

Mix the butter and cream cheese. Stir until you have a creamy mixture, about 2 minutes. Add the sugar, sweet cream and BAM vanilla paste to the mixture. Mix on low speed for about 30 to 60 seconds.

2. Korak

Increase the speed and whisk until you have a fluffy mixture, about 3 minutes. Add a pinch of salt.

assembling the cake

1. Korak

Using a round biscuit cutter, cut a small circle from the centre of two cake layers. The hole you make in the layers of the two cakes will later be used to fill the centre of cake with sweets.

2. Korak

Place one of the whole cake layers on a cake stand or serving plate. Spread the prepared cream evenly on the cake layer with a spatula. The cream layer should be about 2 cm thick. The next layer should be a cake layer with a circle cut out, i.e. with a hole in the middle. Spread the prepared cream evenly over the layer again. Add the layer with the circle cut out again. Spread the cream evenly again. Fill the hole with candy. Place the cake layer without the hole in the centre on top. Spread the remaining cream over the cake. Place the cake in the fridge for a while. Your cake is now ready to be decorated and cut!

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Rainbow Pinata cake

Rainbow Pinata cake

Ingredients: