Pinata cake

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.225 kg
Argenta Combo Plus for Icing | Patisserie 0.350 kg
Icing sugar 1.000 kg
Mixed sweets 0.250 kg
Sugar sprinkles 0.010 kg
total 3.485

Method

  • Mix Satin Crème Cake Plain Mix with egg, oil & water for 2 mins slow, scrape down, mix 3 mins medium.
  • Deposit the batter into greased semi sphere moulds at 700g.
  • Bake at 160˚C for 60mins, damper closed.
  • Allow to cool completely.
  • Mix the Argenta Combo with icing sugar.
  • Trim the top of the cakes level then scoop out the centres leaving good 3cm crust.
  • Fill one half with sweets then stick another half on top with a little frosting.
  • Cover the whole cake with frosting and decorate with sugar sprinkles.