Steps to Make Mario Batali Pinata Cake

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, pinata cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Pinata Cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Pinata Cake is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have pinata cake using 19 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Pinata Cake:

1. Prepare For Cake :-
2. Prepare (443g) sifted all-purpose flour* (spoon & leveled
3. Get baking powder 3/4 teaspoon baking soda
4. Take salt
5. Prepare (3sticks; 345g) unsalted butter softened to room
6. Make ready granulated sugar 3 large eggs, room temperature
7. Make ready large egg yolks, room temperature
8. Prepare pure vanilla extract
9. Prepare (360ml) buttermilk, room temperature*
10. Get Chocolate Frosting & Assembly
11. Prepare unsalted butter, softened to room temperature
12. Prepare (540g) confectioners’ sugar
13. Prepare natural unsweetened or dutch-process cocoa powder
14. Prepare whole milk
15. Prepare light corn syrup*
16. Prepare pure vanilla extract
17. Take assorted candies such as M&Ms, chocolate chips,
18. Make ready sprinkles, gummy bears, jelly beans, candy corns, chopped candy
19. Take salt

Steps to make Pinata Cake:

1. Preheat oven to 350°F (177°C). Grease and lightly flour 4 9-inch cake pans.
2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 5 full minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 whole egg at a time, beating well after each addition until
3. All 3 whole eggs are mixed in. Then, repeat with each egg yolk until all 4 egg yolks are mixed in. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick. Spoon/pour batter evenly into each cake pan.
5. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
6. Make the frosting:
7. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until pale, smooth, and creamy, about 2 minutes. Using a fine mesh strainer or sieve, sift the confectioners’ sugar and cocoa together. Add the sugar/cocoa mixture to the butter, then beat on low speed for 20 seconds. Stop the mixer, then add the milk, corn syrup, vanilla, and salt. Beat on medium-high speed for 2 minutes. If the frosting is too thick, beat in an extra splash of milk.
8. Assemble the cake: Grab a 3 and 1/2 – 4 inch circle cookie cutter (I use a large thin-edged cup) and cut a hole into two of the cake layers. Alternatively, you can cut a piece of parchment paper that size and use a sharp knife to trace/cut the holes. Place one of the whole cakes on a cake stand or serving plate. Use an offset spatula or knife to frost the top of the cake, then place one of the cut/holed cakes on top. Frost the top and inside the cavity.
9. Slice, serve, enjoy! (Keep a spoon handy when serving. I like to pile additional candies that fall out of the center of the piñata cake onto each slice as I serve.)
10. Place the other cut/holed cake on top and, once again, frost the top and inside the cavity. Fill the cavity with candies all the way up to the top. Place the last whole cake on top and frost the top and sides of the entire cake. Decorate with frosting and additional candies however you’d like. I used a Wilton 1M tip to pipe frosting around the top.

So that’s going to wrap this up with this exceptional food pinata cake recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!