Piñata Cake. Fun. Fun. Fun.

Cake and candy hidden under a chocolate dome. How fun is that? Grab a hammer and take a swing.

Piñata Cake

Ingredients:

1 baked 8 inch cake
Icing of your choice to frost the cake
1000g chocolate to melt for the shell

Decorations:

Large chocolate coins
Rainbow chips
M&Ms
Candy Melt wafers

Directions:

1. Cut a deep hollow in center of cake approximately 11 cm in diameter.

2. Spread icing all over cake. Fill hollow with coins and other candy.

3. To make the chocolate shell: grease a 22 cup bowl (metal is optimal) with 1/2 tsp oil. Place bowl in the freezer for 10 minutes. Melt chocolate and swirl to coat the inside of the chilled bowl. (You may not need all of the chocolate.) Continue to swirl until chocolate begins to set and is a uniform thickness. Freeze until chocolate sets completely.

4. Carefully place bowl with set chocolate over the cake; using a hot cloth briefly rub the outside of the bowl. Chocolate shell will slip from bowl and completely cover cake. (This took me a few goes with the hot cloth. I was starting to worry, but then the chocolate shell released.)

5. Using some additional melted chocolate, secure remaining rainbow chips, M&Ms and candy melts to the chocolate shell to decorate.

6. Use hammer to break shell.



There. Now wasn’t that fun? Time now to hammer out a few tunes.
The Breeders-Divine Hammer

Let’s Wrestle-Maxwell’s Silver Hammer

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Cake. Bookmark the permalink.

7 Responses to Piñata Cake. Fun. Fun. Fun.

  1. liz2024 says:

    Candy explosion!!!! literally. I love all those colors!

  2. mjrc says:

    i’d hit that . . . oh, i crack myself up!!

  3. Pingback: Candy Surprise Cake. No Surprise That I Love This Song By Skatan. | I Sing In The Kitchen

  4. Pingback: DIY FYI: Piñata Cake. | Colour Me There

  5. Tammy says:

    What happens if u can’t get the chocolate bowl out and how thick does it need to be

    • As you can see from the photo in the post, a bit of the chocolate bowl was dented. That was where I used a butter knife to try and ease it out. Once “the seal” was broken, the chocolate slid right out.

      For best success the bowl you use should be very smooth and clean. Refrigerate the chocolate after pouring in the bowl as that helps with the unmolding. Try to get the chocolate as thin as possible, too.

      This post had some useful tips.

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