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For most, Cinco de Mayo is an excuse to drink. And while that’s fun, for me it’s an excuse to make an insanely colorful cake and cram it full of candy.
Because who doesn’t need a checkerboard piñata cake with ruffles?
Let’s get started, olé!
I’m working with a really different recipe that’s super rich and delicious. And a good way to use up a ton of heavy cream if you bought some and it’s just been hanging out in your fridge. Clearly that’s not me. But it could be you.
2 1/4 cup sugar
4 1/2 all purpose flour
3 cups heavy cream
1 Tbs salt
2 Tbs baking powder
1 Tbs baking soda
1 Tbs extract
2 cups butter
2 cup Crisco
4 cups powdered sugar
1 tsp salt
1 tsp vanilla extract
1 tsp almond extract
1 Tbs meringue powder
2-3 cups of chocolate candies (like M&Ms)
Beat eggs until thick, then add sugar. (I’m sure you’re thinking, where’s the butter? There’s no butter. Seriously. No butter. The extra eggs and the thick cream are going to do for us what butter would normally do.) While that’s mixing, add the dry ingredients together (flour, salt, baking soda and baking powder). Alternate 1/3 of the flour mixture then 1 cup of cream, mix until incorporated on low speed. Follow with the remaining flour and cream, alternating between the two. Once all of it is in the bowl, turn speed up to medium until fully incorporated and there are no lumps.
This will yield around 8.5 cups of batter. Since we’re doing 6 colored layers, we need 6 cups of batter. The other 2.5 cups would be great to make some cupcakes (that’s what I usually do with leftover batter.)
Using a scoop or measuring cup, divide batter into 6 bowls, 1 cup in each. By measuring it out, each layer will be the exact same, and that’s crucial with what we will be doing after it’s all baked.
Add food color (red, orange, yellow, green, blue and purple). If you are lucky enough to have 6 of the same size pans, then bake them all at once! If not, the batter usually holds up fine while you wait for the first round to bake and cool and repeat.
I typically line the pans with parchment for easy transfer.
Bake for 15 minutes.
Once cooled, we’re going to cut circles into each layer, at around 6 inches and 3 inches. Then becomes the fun of layering the colors together. You can follow a pattern or go random. I’m doing these random because I’m also going to remove a few circles and fill the cake with a surprise – chocolate candies.
Stack the cake and use frosting to attach each layer. Put a base layer of frosting on the whole cake.
Take remaining frosting and divide it into evenly among 6 bowls. Since I don’t have 6 different ruffle tips, I put the tip in a large bag and then put the frosting into smaller bag and just slipped the smaller bag into the large bag so I could easily switch colors without having to wash the bag or invest in multiple tips.
Using a petal tip, begin piping around the cake using a slight up-and-down movement to create ruffles. It doesn’t have to be perfect because piñatas aren’t perfect. You can follow a rainbow pattern or just start alternating colors. I like to pair complementary colors next to each other (blue by orange, yellow by purple) to make them pop more.
Continue ruffles onto the top of the cake until everything is covered.
Make sure you have an audience when you cut into it!