I’ve been pinning on Pinterest Piñata Cakes for a while, but never seem to have the right occasion to make one, until I seen this Conversation Heart Piñata Cake for Valentines Day. I have loads of Conversation Hearts left over from wedding cupcakes I did a while ago, so thought I could use them up and make this cake at the same time.
For the sponge I used my very reliable Mary Berry Victoria Sponge recipe and just a standard butter cream frosting with some pink food colouring – you could colour it whatever colour you fancy. I made mine using a heart shaped tin, but you could use a sheet cake and then cut out heart shapes, or even make mini piñata cakes using cookie cutters!
Valentine Piñata Cake
For the Sponge
4 Free Range Eggs
225g Caster Sugar
225g Self Raising Flour
225g Margarine or Softened Butter (unsalted)
2 tsp. Baking Power
For the Frosting
120g Unsalted Butter, softened
480g Icing Sugar, sifted
1 tsp. Vanilla Extract
Start by making the Sponge. Preheat the oven to 200C / 180C Fan / Gas 4 and grease and line 2 heart shaped tins
Break the eggs into a bowl, then add all the other sponge ingredients
Beat everything together until well combined and smooth
Divide the mixture evenly between the tins and bake in the oven for around 25 minutes or until golden brown and springy to touch
Remove from the oven and leave to cool for 15 minutes in the tin and then remove onto a cooling rack to cool completely
Once cooled, using a serrated edged knife, horizontally cut each cake into two
Using a large heart shaped cutter cut a heart out of 2 of the pieces (the other 2 pieces will be the top and bottom
Next make your buttercream by adding all ingredients to a bowl and beating until creamy and light in colour
Stir in a few drop of food colouring until it’s your desired colour
Take one of the whole pieces and place on your board or serving place, cover the edges with the pink frosting then add on top a piece with the heart cut out of it.
Cover it in frosting and then add your next layer with the heart cut out.
Fill the cavity with your Conversation Hearts, add more frosting round the cake and then top with the final whole layer.
Next crumb coat your cake with a thin layer of the butter cream and put in the fridge for around 30 minutes to firm up
Then put the final layer on, trying to be as smooth as you can. Put back in the fridge for about 2 hours
Remove from the fridge and with a damp cloth or paper towel smooth out the icing removing any lumps or bumps
Roll out some red fondant and using cutters cut out the phrase you want on the cake, add these to the top of the cake
Once ready to serve, cut out a slice and watch the conversation hearts tumble out!
If I where to make it again, I would probably cover it in fondant rather than icing, the smoothing out process was not as easy as the original recipe indicates, hence the slightly dodgy finish!