Pinata Cake

Temperature

Temp

cakes

What you'll need

Dawn Exceptional® R&H® Richcreme® Vanilla Cake Base (435926)

Bakery Essentials Soybean Vegetable Oil (2505321)

Water

DDA Pasteurized Whole Egg Frozen (235317)

Bakery Essentials No Stick Pan Coating (2498154)

Dawn Exceptional® Hot Pink Buttercreme Style Icing (2441038)

Dawn Exceptional® Light Green Buttercreme Style Icing (2441062)

Dawn Exceptional® Light Blue Buttercreme Style Icing (2441096)

Dawn Exceptional® Yellow Buttercream Icing (2434398)

M&M Milk Chocolate Mini Bits Candy (124396)

Directions

Working Method

Prepare cake base according to bag directions. Pour into 10” bombe cake pan that has been treated with pan spray until half full. Bake at 340°F for 50-60 minutes or until cake springs back lightly when touched. Let cool 10 minutes, then depan, let cool completely. Using a knife, cut 3” circle into the flat bottom of the cake. Scoop out cake inside the circle to make a cavity 4” deep. Fill cavity with chocolate candies. Cover cavity with cake board and carefully flip cake right-side up. Fill four pastry bags with Dawn Exceptional® Buttercreme Style Icings, cutting tips off of each bag. Place all four bags in a larger pastry bag fitted with a 1M star tip. Pipe rosettes around the outside of the cake.

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Pinata Cake

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