Galaxy Piñata Cake Recipes

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PINATA CAKE



Pinata Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h20m

Yield 10 to 12 servings

Number Of Ingredients 7

Cooking spray
2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients)
7 wafer ice cream cones
2 16-ounce tubs vanilla frosting
3 7-ounce bags shredded sweetened coconut
Gel or neon food coloring (purple, yellow, blue, orange and pink)
Black icing, for decorating

Steps:

  • Preheat the oven to 325 degrees F. Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you' ll have a little left over).
  • Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top 1/2 inch of an ice cream cone 1 1/2 inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
  • Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
  • Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
  • Cut the cake with the baked-in cone in half to form the head (you won't need the other half). Set cut-side down. Use frosting to attach the "ears" to the top of the head; transfer to the freezer.
  • Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
  • Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
  • Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
  • Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.

RAINBOW PINATA CAKE



Rainbow Pinata Cake image

Watch guests' faces light up as you cut into this towering blue, pink, green, and purple layer cake filled with candies and sprinkles like a pinata.

Provided by Sally's Baking Addiction

Categories     Desserts     Cakes     Birthday Cake Recipes

Time 1h50m

Yield 16

Number Of Ingredients 22

3 ¾ cups sifted all-purpose flour
1 teaspoon salt
¾ teaspoon baking powder
¾ teaspoon baking soda
1 ½ cups unsalted butter, at room temperature
2 cups white sugar
5 eggs, at room temperature
1 tablespoon vanilla extract
1 ½ cups buttermilk, at room temperature
2 drops green gel food coloring
2 drops blue gel food coloring
2 drops purple gel food coloring
2 drops pink gel food coloring
1 ½ cups unsalted butter, at room temperature
1 (4 ounce) package cream cheese, softened
7 cups confectioners' sugar
¼ cup heavy whipping cream
1 tablespoon vanilla extract
1 drop pink gel food coloring
⅛ teaspoon salt
1 cup assorted candies
1 cup multicolored candy sprinkles

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans.
  • Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl.
  • Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract.
  • Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
  • Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes.
  • Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds.
  • Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt.
  • Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
  • Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake.
  • Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.

Nutrition Facts : Calories 913.4 calories, Carbohydrate 127.4 g, Cholesterol 163.5 mg, Fat 42.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 24.9 g, Sodium 327.1 mg, Sugar 98.6 g

GALAXY MIRROR CAKE



Galaxy Mirror Cake image

Make and share this Galaxy Mirror Cake recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 3h55m

Yield 1 8-inch cake

Number Of Ingredients 19

2 (15 1/4 ounce) packages white cake mix
6 eggs
2 cups water
1 cup vegetable oil
4 (16 ounce) cans white frosting
purple gel food coloring
galaxy candy sprinkles
M&M', blue
rock candy, blue & purple & white
carbonated candy, blue pop rocks
1 1/4 cups white chocolate chips
2 (1 ounce) packets gelatin
2/3 cup and 2 tablespoons cold water, divided
1 cup sugar
2/3 cup light corn syrup
1/2 cup sweetened condensed milk
gel food coloring, navy blue & light blue & magenta & purple
silver edible glitter
silver star candy sprinkles

Steps:

  • SPECIAL EQUIPMENT:.
  • 4-inch round cutter, pastry bag, 1-inch round pastry tip, candy thermometer, large offset spatula and small paintbrush.
  • MAKE THE CAKE:.
  • Preheat the oven to 350 degrees F and line 4 (8-inch) cake pans with parchment paper and spray with non-stick cooking spray.
  • In a large bowl, stir together cake mixes, eggs, water and oil until thoroughly combined.
  • Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
  • Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes.
  • In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting.
  • Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter.
  • Then, use the cookie cutter to cut out a center hole in the middle of the next two layers.
  • Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top.
  • Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy and Pop Rocks.
  • Add a final layer of frosting around the cake ring and attach the last cake layer upside down.
  • Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs.
  • Chill cake, uncovered, in a fridge for 30 minutes.
  • Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere.
  • Chill in fridge 1 hour.
  • MAKE THE GLAZE:.
  • Place white chocolate chips in a large bowl. Set aside.
  • Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside.
  • In a small pot over medium-high heat, stir together 1/3 cup plus 2 tablespoons water, sugar and corn syrup. Bring to a boil.
  • Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined.
  • Pour mixture over white chocolate chips. Whisk until smooth.
  • Stir occasionally while the mixture cools to 95 degrees F, using a candy thermometer.
  • Take out 3/4 cup of the mixture and divide between 3 bowls.
  • Color the large portion navy blue. Color the three smaller portions light blue, magenta and purple.
  • Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake.
  • Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan.
  • Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes.
  • Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off.
  • Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars.
  • Once the glaze has set, about 20 minutes, cut off the excess glaze drips.
  • Cake can be stored, covered, for up to 5 days in the fridge.

Nutrition Facts : Calories 16894.9, Fat 718, SaturatedFat 155.6, Cholesterol 1212.6, Sodium 10208.4, Carbohydrate 2497.5, Fiber 8.3, Sugar 2090.2, Protein 149.4

GALAXY PINATA CAKE



Galaxy Pinata Cake image

Make and share this Galaxy Pinata Cake recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 3h55m

Yield 1 8-inch cake

Number Of Ingredients 19

2 (15 1/4 ounce) packages white cake mix
6 eggs
2 cups water
1 cup vegetable oil
4 (16 ounce) cans white frosting
purple gel food coloring
galaxy candy sprinkles
M&M', blue
rock candy, blue & purple & white
carbonated candy, blue pop rocks
1 1/4 cups white chocolate chips
2 (1 ounce) packages gelatin
2/3 cup and 2 tablespoons cold water, divided
1 cup sugar
2/3 cup light corn syrup
1/2 cup sweetened condensed milk
gel food coloring, navy blue & light blue & magenta & purple
silver edible glitter
silver star candy sprinkles

Steps:

  • SPECIAL EQUIPMENT:.
  • 4-inch round cutter & pastry bag & 1-inch round pastry tip & candy thermometer & large offset spatula & small paintbrush.
  • MAKE THE CAKE:.
  • Preheat the oven to 350 degrees F and line 4 (8-inch) cake pans with parchment paper and spray with non-stick cooking spray.
  • In a large bowl, stir together cake mixes, eggs, water, and oil until thoroughly combined.
  • Evenly divide batter between the prepared cake pans. Bake for about 35 minutes until a tester inserted into the center of the cake comes out clean. Set aside to cool.
  • Once completely cooled, remove from pans. Use a serrated knife to level off the domed tops of the cakes.
  • In a large bowl, place the contents of the cans of frosting. Add purple food coloring until the desired color is reached and mix until fully incorporated. Fit piping bag with a large round tip. Add purple frosting.
  • Attach one cake layer to a cake board with a dollop of frosting. Place a 4-inch circle cookie cutter in the center of the cake and fully frost around it, leaving the area inside the cookie cutter bare. Then, use the cookie cutter to cut out a center hole in the middle of the next 2 layers.
  • Place a layer on top of the first, frost the ring of cake, then place the next cut layer on top.
  • Fill the center cavity of the cake with a mix of galaxy sprinkles, M&Ms, rock candy, and Pop Rocks.
  • Add a final layer of frosting around the cake ring and attach the last cake layer upside down.
  • Frost the top and sides of the cake with a thin, even layer of frosting to trap in any crumbs. Chill cake, uncovered, in fridge for 30 minutes.
  • Once chilled, add a 1/2-inch layer of frosting around the entire cake with the remaining frosting. Smooth the tops and sides of the cake. Make sure top coat is straight and level. The smoother the coat of frosting, the better the mirror glaze will adhere.
  • Chill in fridge 1 hour.
  • MAKE THE GLAZE:.
  • Place white chocolate chips in a large bowl. Set aside.
  • Whisk together 1/3 cup cold water and gelatin in a small bowl until smooth. Set aside.
  • In a small pot over medium-high heat, stir together 1/3 cup and 2 tablespoons water, sugar, and corn syrup. Bring to a boil.
  • Remove from heat and whisk in gelatin. Mix until smooth. Add condensed milk and mix until combined.
  • Pour mixture over white chocolate chips. Whisk until smooth.
  • Stir occasionally while the mixture cools to 95 degrees F, using candy thermometer.
  • Take out 3/4 cup of the mixture and divide between 3 bowls.
  • Color the large portion navy blue. Color the three smaller portions light blue, magenta, and purple.
  • Place cake on an upside bowl glass or cake pan set on a parchment-lined baking sheet. The diameter of the glass or pan should be smaller than the diameter of the cake.
  • Once the temperature of the glazes reaches 90 degrees F, pour the dark blue glaze all over the cake. The excess glaze will run down the sides of the cake and into the pan.
  • Using a spoon, create streaks across the cake with the light blue, magenta, and purple glazes.
  • Gently glide a large offset spatula across the top of the cake to smooth the top and create a marbled effect. Let the excess glaze drip off.
  • Use a small paint brush to splatter glitter all over the cake, then sprinkle with silver stars.
  • Once the glaze has set, about 20 minutes, cut off the excess glaze drips. Cake can be stored, covered, for up to 5 days in the fridge.

Nutrition Facts : Calories 16894.9, Fat 718, SaturatedFat 155.6, Cholesterol 1212.6, Sodium 10208.4, Carbohydrate 2497.5, Fiber 8.3, Sugar 2090.2, Protein 149.4

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