I’ve been meaning to post my recipe “How to Make a Chocolate Pinata Cake” for ages and finally I’ve done it! I tend to write my recipes then have a pile of them floating about creating a mess instead of being useful. Well I’m finally writing it up so I can refer to it as well as share it with all my fab readers x
I love to make all sorts of cakes varying in complexity although haven’t made anything exceptionally hard though. I’m self-taught and tend to lack confidence when it comes to most things I haven’t attempted before. For those like me that lack confidence in their cake making abilities but want to make a cake for a birthday, a gift etc. this recipe is perfect for you.
No baking is required!
The Perfect Cake For Sweet and Chocolate Lovers:
How to Make a Chocolate Pinata Cake
So how do you make a no-bake cake for sweet lovers?
Easy, the answer is use chocolate and plenty of it! A while back I bought a giant cupcake silicone mould. This has come in handy a number of times over the years. I’ve used it for kiddie birthdays, for cakes for the class parties etc.
What do You need to know?
There isn’t much you need to know in order to make this other than how to melt chocolate. Once you’ve done it a few times you’ll get used to doing it, trust me! The next step is to decide what type of chocolate to use and what sweets you want and then you are ready to start work on your chocolate masterpiece. You will, however, need a jumbo cupcake mould.
Approx 2.5 x 200g bars White Chocolate for the lid
1 x 200g bar White Chocolate for the topping
3-4 200g bars Milk Chocolate
3 x 189g bags of Sweets (you may not be able to fit them all in depending on what you use.)
Food colouring (your choice)
I cleaned and dried my mould before I started.
Choose a chocolate type and get started. I used milk chocolate for my base. I melted half the bar first in a mug and then poured this into the mould and turned it until the base was coted as much as possible before melting more chocolate and repeating the process.
Do the same with the top. Don’t forget you need to save a bar for the topping.
Line a cake board with foil. Add approx. 1 tbsp of melted chocolate to the centre of the cake board.
Add the chocolate cupcake base and allow to set.
Add in the sweets.
Place the top onto this carefully.
Melt approx. 170g of the remaining chocolate bar. Add in a few drops of the food colouring. Use more if required.
Stir well. Pour carefully over the top so you can control the flow of chocolate.
Add sprinkles straight away.
Store in a cool place until you need it. Preferably covered and where children can’t attack it!
Tip: If you have an even coat of chocolate and want it to dry before you add another coat then pop it into the fridge briefly.
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