Pretty piñata cakes are all the rage and the secret is in the centre. Cut it open and all is revealed, finds Kate Ginn
With its vibrant colouring and numerous layers, the piñata cake is certainly not the shy and retiring type. There’s more to this bakery item than meets the eye, however. Slice into those vivid slabs and you’ll find a sweet surprise waiting, with hidden treasures tumbling out from the centre, making for a double treat. Traditionally, piñatas are often associated with Mexico. The decorated containers made of papier-mâché are filled with small toys and candy before being broken for a ceremony or special celebration.
The confectionary version is based on a similar principle and has become the cake of the moment in both the UK and US, with recipes swapped on social media and Instagram awash with photos of amateur baker’s efforts. Supermarkets are stocking them and everyone wants one for their birthday or other celebration.
It appears the rule of thumb is the more over the top the better. Think icing of a shocking pink or electric blue colour in swirling patterns and eclectic designs. “For a steer on piñata cakes, you need to ask: what would Katy Perry look like if she was a baked product?” says Poorna Bell, Lifestyle Editor of the Huffington Post, an American online news site. “Think lots of colour, as much random tat as possible from chocolate buttons to KitKats to multi-coloured M&Ms and Smarties. There is no such thing as too much.”
It won’t be long before the piñata makes its way over to Oman and into Muscat’s bakeries, so stay one step ahead and try making your own one first. All you need is a plain sponge base and a wild imagination. It’s great fun to do with kids, too.
Just remember, the key to a good piñata is all in the middle.
Feeds: Over 10
You’ll need four layers of sponge for the cake, so if you only have two cake tins, bake them in two batches. When picking sweets to put in the centre, look for smaller ones that will tumble out when it’s cut.