Piñata cake

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Takes 3hrs serves 15

6tbsp sprin­kles 3 x quan­tity of ba­sic cake mix­ture For the FILL­ING AND Dec­o­ra­tion 1 quan­tity of ba­sic but­ter­cream recipe 4 x 38g tubes of smar­ties 450g rain­bow choco­late drops or Mini smar­ties

Add 2tbsp sprin­kles to each quan­tity of cake mix­ture and cook each quan­tity in a 20cm round tin. If you have three tins, then the three quan­ti­ties may be mixed at the same time in a big batch and di­vided be­tween the tins and baked. Trim the tops from two of the cakes, to re­move the darker crust and make sure they are level. Use a 7cm round cut­ter to cut out a hole from the cen­tre of these two cakes. Place one of the cakes with a hole on the cake stand and spread some but­ter­cream over the top. Place the other cake with the hole in it on top. Fill the cen­tre with the sweets, in­clud­ing some of the Mini Smar­ties. Spread the but­ter­cream over the top of the sponge and place the whole layer of cake on top. Spread the but­ter­cream over the top and sides of the cake us­ing a pal­ette knife, tak­ing care not to get too many crumbs in the ic­ing. Tip the small rain­bow drops or Mini Smar­ties on to a sheet of bak­ing pa­per, and press against the side of the cake, stroking them up­wards to com­pletely cover the sides, then coat the top of the cake. For more cake dec­o­rat­ing ideas visit our blog cushienum­ber.co.uk for lots of in­spir­ing ideas

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