Whether it’s for a birthday or a playdate, these amazing cakes will appeal to kids of all ages
Celebration piñata cake
Bake this stunning centrepiece for kids’ birthdays – cut open the vanilla and lemon sponges to reveal the hidden sweets inside.
SERVES 20 PREP 3 hrs plus 4 hrs cooling and chilling COOK 2 hrs A CHALLENGE V ❄ undecorated
For the bottom-tier cake
500g butter, softened plus extra for the tin 500g golden caster sugar 8 large eggs 500g self-raising flour 2 tsp lemon extract 2 lemons, zested and juiced
For the bottom-tier icing
175g butter, softened 500g icing sugar, sifted 2 tbsp whole milk 1 lemon, zested 200g lemon curd
For the top-tier cake
200g butter, softened 200g golden caster sugar 4 large eggs 200g self-raising flour 1 tsp vanilla extract
For the top-tier icing
100g butter, softened 300g icing sugar 3 tbsp whole milk 1½ tbsp freeze-dried strawberry or raspberry powder
For the decoration
100g icing sugar, mixed with a drop of water to make a runny icing, plus extra icing sugar for dusting selection of food colouring pastes (we used blue, pink, orange, lilac, mint green and yellow) 2kg ready-made fondant icing 500g sugar-coated chocolates or sweets, to fill the cake white pearlescent or silver balls
You will need
4 cake dowels candles
1 To make the bottom-tier cake, heat the oven to 180C/160C fan/gas 4. Butter and line a 23cm round cake tin with baking parchment. Put half each of the butter and sugar in a large bowl and, using an electric whisk, beat until light and fluffy. Add half the eggs, one at a time, beating well after each addition. Fold in half each of the flour, lemon extract, and lemon zest until smooth. Spoon into the tin and smooth the surface.
Bake for 40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment and leave to cool completely. Repeat with the remaining ingredients so that you have two large cakes.
2 Meanwhile, make the icing for the bottom tier. Beat the butter with 125g of the icing sugar in a large bowl. When fully combined, add the rest of the sugar in three additions, beating between each. When smooth, add the milk, lemon zest, the lemon juice from the cake ingredients, and the curd, then whisk until fluffy. Set aside until needed.
3 To make the top-tier cake, heat the oven to 180C/160C fan/gas 4 (if not already on). Butter and line a 15cm cake tin with baking parchment. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each. Fold in the flour and vanilla until smooth. Tip in
