This Easter, PinkNews teamed up with BakedByMia to make a delicious rainbow pinata cake. For an egg-tra festive twist, why not try some Mini Eggs in the centre?

INGREDIENTS

Sponge

• 240g/2 cups plain flour
• 280g/1.25 cups caster sugar
• 3 tsp baking powder
• Pinch of salt
• 90g/0.5 cups unsalted butter (room temperature)
• 240ml/1 cup whole milk
• 2 eggs
• Gel food colour (red, orange, yellow, green, blue, purple)
• ½ tsp vanilla extract

Frosting

• 1000g/8 cups powdered sugar
• 500g/2 cups unsalted butter
• 100ml/0.5 cups milk
• ½ tsp vanilla extract

Filling

• Any candy (e.g. skittles, M&Ms etc)

INSTRUCTIONS

Sponge

• Preheat the oven to 180°C/356°F
• Put the flour, sugar, baking powder, salt and butter into a mixer and beat on slow speed until everything is combined
• In a jug add the milk, egg, vanilla extract and gently mix
• Slowly pour the milk mixture into the flour mixture and beat until just incorporated
• Split the mixture evenly into 6 bowls and add the food colouring. Make sure you fold it in gently and do not overmix!
• Pour the mixture into baking tins and bake in the preheated oven for 20-25 minutes, until a skewer or knife in the centre of the cake comes out clean
• Leave the cakes to cool slightly then turn them out onto a wire cooling rack to cool completely

Vanilla frosting

• Beat the butter with an electric mixer with a paddle attachment until it’s pale and fluffy
• Slowly add the icing sugar in 2 halves and beat until pale and fluffy
• Add the vanilla and a small amount of milk until you have a smooth spreadable frosting

Assembly

• Cut a circle out of the middle of all the cake layers, except the top tier
• Build the cake using frosting between each layer
• When you have stacked all your cake layers, except the top tier, pour in your candy filling and top off with the last tier
• Decorate the outside of the cake

Still hungry? Why not try our perfect (rainbow) pancakes?

For more from our friends at BakedByMia visit www.bakedbymia.com