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Rainbow Piñata Cake
- 2.5 cups plain flour
- 1 cup caster sugar
- 1 tsp salt
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 cup sunflower oil
- 1.75 cups soy milk (mixed with 2 tbsp white wine vinegar)
- 1 tbsp vanilla essence
- 6 1/2 tsp's food colouring (different colours)
- 1.5 cups dairy free butter
- 1.5 cups shortening
- 6 cups icing sugar
- 1 tbsp vanilla essence
- 1/8 cup coconut oil (melted)
- 1/8 cup agave syrup
- 1/8 cup cocoa powder
- Plant Based Candy (all the candy in the video is vegan in the UK)
- DecorationPlant Based Candy
Sift the flour, caster sugar, raising agents and salt into the food mixer jug, put the jug on the mixer and turn it on.
Pour the vegetable oil, soy milk, vanilla extract and white wine vinegar into the mixer and mix it until you have a good batter.
Pour equal amounts of the mixture into 6 separate mixing bowls.
Mix the 6 food colourings into the 6 separate bowls to create coloured cake mixture.
Pour the mixtures into 6 separate cake tins and bake the cakes for 180℃ (356℉) for 25 minutes (it could be wise to bake two at a time so you get an even bake as oven temperatures vary from shelf to shelf)
Take the cakes out of the oven and let them cool down to room temperature.
Put the dairy free butter and the shortening into the mixer and mix them together until you have a thick, even cream.
Pour the rest of the ingredients into the mixer and whizz them together until you have a nice, thick icing.
Put the first cake on the spinning cake stand and use a cookie cutter to cut out a hole in the middle of the cake.
Cover the top of the sandwich with a layer of the icing sugar.
Put the second cake on top of the first and then repeat the process until all the cakes, apart from the top layer, are stacked on top of each other with icing in-between the cakes.
Pour loads of candy into the hole in the middle of the cake (make sure it’s full of candy)
Spread icing over the top of the cake and put the last layer of cake on top.
Ice the whole cake, making sure you ice the sides slightly so you can see the colours of the cake popping through.
Put the cake in the fridge for around 30 minutes.
Mix the ganache ingredients together in a mixing bowl so you have a nice thick creamy sauce.
Pour the ganache into the middle of the top of the cake and very carefully spread it to the edges of the cake.
Very carefully spread the ganache off the sides of the cake so it dribbles down the sides (be careful here - less is more in this instance)
Sprinkle candy all over the top of the cake and put it into the fridge for 15 minutes to firm up the ganache.
Take the cake out of the fridge and cut it carefully - be sure to get your phone ready because it’s going to be VERY instagramable. BOSH!