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Mini Egg Ombre Pinata Layer Cake
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4.44 from 32 votes

Easter Ombré Pinata Cake

Easter Ombre Piñata Cake - The perfect bake for spring, layers of coloured sponge with pastel buttercream frosting - with a hidden surprise inside!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Family Food
Servings: 12 People
Author: Sarah Rossi

Ingredients

  • 500 g Unsalted butter
  • 500 g Caster sugar
  • 8 Medium free range, eggs
  • 500 g Self-raising flour
  • 2 tsp Vanilla extract

For the icing:

  • 500 g Unsalted butter
  • 750 g Icing sugar
  • 2 tsp Vanilla extract
  • Sugarflair Gel/Paste Food Colour- Egg Yellow Ruby and Grape Violet (see notes below)
  • 328 g Bag of Mini Eggs

Instructions

  • Preheat oven to 180C.
  • Cream the butter and sugar until light and fluffy.
  • Beat in the eggs until well combined (don't worry if it looks a bit odd, it'll be fine in a moment).
  • Gently stir in the flour and vanilla. If you're using a mixer, do this slowly or by hand.
  • Split the mixture into 4 bowls (about 500g in each).
  • Leave one plain and colour the others with a tiny tiny bit each of Egg Yellow, Ruby and Grape Violet until they are each a pastel shade.
  • Prepare 4 (or 2 at a time if you only have 2) 7" tins. Oil them and line the bottom with baking parchment.
  • Spoon each of the mixtures into a tin and bake for about 25 minutes or until just cooked and a skewer comes out clean.
  • If you've only baked 2 of the sponges, wash them out, prepare them again and bake the remaining 2 lots of batter.
  • When the cakes come out of the oven, leave to cool in the tin for 5 minutes and then turn out onto a wire rack.
  • Meanwhile, make the icing. Beat the butter until very light, pale and fluffy (about 5 minutes in a mixer or 10 by hand).
  • Beat in the icing sugar until total combined and fluffy. Stir in the vanilla.
  • If the icing is a little stiff, add a few drops at a time of boiling water and beat in until fluffy and 'floppy'.
  • Now to colour the icing, spoon out 2 lots, each of 200g of icing into separate bowls. Colour these Egg Yellow, Ruby (pink) and Grape Violet (lilac) using a tip, end of a knife tip, of gel colour.
  • Now watch my instruction video! (Below.)
  • Level the cakes and then use the remaining, uncoloured icing to sandwich the cakes. Cut out the centre core. Fill with Mini Eggs.
  • Use the coloured icing to cover the cake with an ombre, graduated colour effect.
  • Dollop any remaining icing on top to 'glue' a small mountain of Mini Eggs on.
  • Enjoy!

Nutrition

Calories: 1297kcal | Carbohydrates: 151g | Protein: 6g | Fat: 77g | Saturated Fat: 48g | Cholesterol: 179mg | Sodium: 16mg | Potassium: 140mg | Fiber: 2g | Sugar: 117g | Vitamin A: 2080IU | Calcium: 33mg | Iron: 1.2mg