How to Make a Pumpkin Piñata Cake
Discover how to make your most spectacular showstopper yet with our pumpkin piñata cake tutorial! The perfect way to add to the Halloween surprises, fill a Bundt cake with spooky sweets and watch them flow out as you take that first slice.
With a few easy techniques and the right tools, you'll be amazed at what you can achieve! Follow the guide below to wow friends and family with this piñata surprise cake.
Project and instructions by Renshaw Academy
You will need
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 16.00
Subtotal
Is $ 4.49
How to make
* Renshaw Ready to Roll Icing - White, Orange, Dark Brown, Black and Green
* Buttercream Icing
* Cake Mixture
* x1 Ring Doughnut
* Icing Sugar
* Edible Powder Colour - Red, Yellow, Brown and Black
* Fluted Bundt Cake Tin (24.8cm x 8.6cm)
* 12" Cake Drum
* Icing Smoother
* Halloween Sweets
* Clear Alcohol (such as vodka or gin) - Optional
* Cooling Rack
* Palette Knife
* Water
* Food Safe Brushes
* Serrated Knife
* Rolling Pin
* Modelling Tools
* Cling Film
* Leaf Cutter
* 5" Circle Template/Cutter
* 2" Square Template/Cutter
* Ruler
* Kitchen Towel
On a clean, dry surface, knead white Ready To Roll Icing until pliable. Dust the surface with icing sugar and pin to 4-5mm thick.
Brush the cake board with water using a pastry brush and cover with the icing, polish over with a smoother.
Use a ruler and the thick end of a modelling tool to add the floorboard markings. Add in grooves with the thin end of the tool and knots with a ball tool, allow to fully dry.
Place a small amount of Edible Power in brown and black onto kitchen paper.
Dab a clean, dry dusting brush into the brown Edible Powder, brush off the excess on the kitchen paper before lightly dusting the floorboards all over. Add a thicker coating to the grooves and knots, then follow with a little black Edible Powder for added definition.
Set the Edible Powder with a little alcohol by dabbing onto kitchen paper and lightly wiping over the surface. The alcohol will evaporate immediately. Alternatively, it can be left as it is, or use a cake steamer.
Bake two Bundt cakes using a Bundt cake tin.
Spread a little buttercream icing on the outside edge of a spare cake board or plate. Place one of the Bundt cakes upside down onto the plate.
Spread buttercream across the cake to sandwich the two cakes together.
Follow the grooves in the cake created by the Bundt tin to carve indentations.
Use the trimmed cake to fill the gap where the two Bundt cakes meet, attaching with a little buttercream.
Coat the outside of the cake with buttercream icing.
Fill the hole in the centre of the cake with Halloween sweets and sprinkles.
Brush any excess sugar off the doughnut and plug the hole at the top of the cake. Coat with buttercream, filling in any gaps.
On a clean, dry surface, knead the orange Ready To Roll Icing until pliable.
Dust the worksurface with icing sugar and roll out the Icing until 4-5mm thick. Ensure the icing can be lifted from the worktop and then give a polish over with a smoother.
Drape the icing over the cake and then smooth down the icing with the palm of your hand, using the edge of your finger to add definition to the grooves.
At the base of the cake, leave 1 inch of orange Icing and trim away the rest.
Tuck the extra inch of icing at the base of the cake underneath by lifting slightly with the palette knife and tucking the Icing underneath with your hand.
Transfer the cake to the prepared cake board, using a cake lifter to support the cake.
Add lines and definition to the pumpkin using the thin end of the modelling tool.
For the stalk, knead brown Ready To Roll Icing until pliable.
Shape two thirds of the Icing into a tapered cone, trim the base and attach to the pumpkin with water. Add lines using the thin end of the modelling tool.
Cover the cake board with cling film ready for dusting the cake.
Place a small amount of the red, yellow and brown Powder Colours onto kitchen paper.
Use a dusting brush to blend the red and yellow Edible Powder together with a touch of brown to create a burnt orange coloured dust.
Add shading to the lines and grooves on the pumpkin with the orange powder colour, with some extra dusting around the top. Remove the cling film carefully from the board.
Optional step: Set the powder with a little alcohol by dabbing onto kitchen paper and lightly wiping over the surface. The alcohol will evaporate immediately. Alternatively, the powder can be left as it is or use a cake steamer.
On a clean, dry surface, knead green Ready To Roll Icing until pliable.
Dust the surface with icing sugar and roll out to 2-3mm thick. Use a leaf cutter to cut out leaves, then roll out a long thin piece of icing to create a vine.
Attach the elements to the top of the pumpkin with water, making sure to secure the vine first then the leaves.
On a clean, dry surface, knead black Ready To Roll Icing until pliable.
Dust the surface with icing sugar and roll out out to 2-3mm thick. Cut out the pumpkins mouth using the circle cutter, trim across the top and cut out a tooth from the top and bottom with a sharp knife. For the eyes use a square cutter and cut across diagonally, attach to the front of the pumpkin with water.
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