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Sombrero Piñata Cake

October 11, 2016

In Recipes 0 comment

Rainbow Fondant Fringe With A Surprise Inside!

Buttercream, Fondant, Holidays, Mexican cake, Mexico, Novelty cakes, Recipes-export, Seasonal, Secret chamber, Spanish

6lb portion of Yo's Ultimate Vanilla Cake
Italian Meringue Buttercream
Gel Food Colouring
Fondant (dyed to match your Gel Colours)
Multicoloured Chocolate Buttons
Gumpaste

Item Name:	Availability:
2 x 7" round pans, lined with parchment paper
5" round pan, lined with parchment paper
Serrated Knife
Circle cutter	Add to Cart - $24.99
Rubber Spatula
Rolling Pin
Coloured Platter (to form hat brim)
Herb Cutting or Paper Shredding Scissors
Knife
Small Offset Palette Knife
Palette Knife
Small Paint Brush

Prepare Cake Batter

Prepare your Ultimate Vanilla Cake batter, dividing evenly among pans. Baking at 350 degrees for 30- 40 minutes, or until toothpick comes out completely clean. Let cool completely in their pans.

Prepare Buttercream

Prepare the Italian Meringue Buttercream. Separate into 4 portions, dying each portion a different colour.

Level Cakes

Remove your cakes from their pans, leveling them with a serrated knife, and cutting each cake in half. Use a circle cutter to remove the center of each cake.

Stack Cakes

Stack six layers of your vanilla cake, alternating a different colour of buttercream between each layer. Fill the centre of the cake with chocolate buttons in the colour matching your buttercream.

Carve Cakes

Carve your cakes into a conical shape.

Roll Out Fondant

Roll each fondant colour, and cut into strips. Fray the strips using a pair of herb scissors.

Place Strips Around Cake

Lay the strips around the cake, until reaching the top.

Congratulations!

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Sombrero Piñata Cake

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