Beach ball piñata cake that’s delicious and simple to make. Perfect for your child’s birthday. It’s going to be an absolute hit with the kids.
Beach ball piñata cake
I am now the mother of a two year old. Nope doesn’t seem any more true even putting it in words. But yes, despite my denial, Ollie turned two last Friday and on Saturday we threw a ball-themed party to celebrate.
The invitations went out a few weeks ago while we were still on holidays (side note – it’s a little hobby of mine designing these sorts of things and I’ve decided to sell them too. Ollie’s invite is available in my shop.
It’s fully editable so you can change all the details to suit your occasion.) then we came home and it was back to hectic city and I didn’t get much organising done except that I knew I wanted to make a ball-shaped cake.
I’m pretty sure when I sent the invitations Ollie didn’t know what a party was. Now every day before nap time he asks if we’re going to a party when he wakes up. The kid loves a celebration.
I think he might like it because he has recently discovered cake. With icing. Real, food-coloured, sugar-filled icing.
I didn’t want his cake to be like that. Although I knew that’s what he’d want and that’s what kids love it was just so against everything I’ve been trying to teach him about food and give his little body. I made the cake recipe up with no refined sugar. I made up a big batch of JJ’s vegan and refined-sugar-free chocolate buttercream icing.
But there was not a single good-looking decoration idea I could come up with for plain chocolate icing that wasn’t loaded with sugar. So I threw my hands in the air in defeat, whipped out my gel colours and icing sugar and went to town. I have to say, I loved it.
I’d forgotten how much I miss decorating cakes. The decoration and balls at the party were all sports themed but a basketball, soccer ball or tennis ball were just too boring to decorate – beach ball it had to be!
Ollie’s favourite food is blueberries and has been pretty much since he could eat them so I thought he’d be excited to see them fall out when we cut the cake.
He was a little overwhelmed and some of the bigger kids were unimpressed that it was filled with fruit but all I could hear while I was trying to get a few sneaky pics was ‘yes darling Claire is just cutting it, you can have some cake soon!’. It disappeared before my eyes so I’ll take that as a success.
You might like to try this Tiramisu inspired birthday cake.
You can find step-by-step instructions with photos of how to construct a piñata cake on my original piñata cake post. It looks tricky but it’s actually really simple. Enjoy!
- 250g (9oz) butter
- 200g (7oz) coconut sugar
- 50g (2oz) maple syrup
- 4 free-range eggs
- 3 tbsp raw cacao
- 100g (3.5oz) wholemeal flour
- 120g (4.3oz) almond meal
- 240g (8oz) butter
- 600g (1lb 7oz) icing sugar
- 60g (2oz) milk
- Food colouring
- Pre-heat the oven to 160C(350F) fan-forced.
- Grease a pudding dish or small, round pyrex bowl and line the bottom (prepare two if you have two the same). There's no need to line the pyrex just grease well.
- Place the butter, sugar and maple syrup in the food processor and process until smooth.
- Scrape down the sides.
- Add the eggs, one at a time and blitz until mixed in.
- Slowly add the cacao, flour and almond meal and keep blitzing.
- Scrape the sides down again and process for a few seconds to incorporate the scraped bits.
- Divide the batter in half and pour half into each pudding dish (or save the other half for later).
- Bake for 45-55 minutes or until a cake tester comes out clean.
- Leave the cake to sit in the tin/bowl for 5 minutes and then transfer to a wire rack to cool completely.
- Clean out the tin and repeat with the rest of the batter if you're only using one tin.
- Leave the cakes to cool completely.
- To make the icing, mix the butter in the bowl of an electric mixer until light.
- With the motor running, slowly add the icing sugar and milk and then increase the speed and beat until the icing is light and fluffy.
- Hollow out the middle of the cooled cakes and fill one half with your goodies. If you are using something fresh like blueberries you will need to refrigerate the cake.
- Pipe icing around the edge of the cake and place the 'lid' on top and press to secure.
- Ice the cake with a thin layer of icing and leave to set so that it is dry if you touch it very lightly.
- Divide the remaining icing into however many colours you would like and tint them with food colouring.
- Wrap the icings up in plastic wrap to form a sausage and twist and tie it off at one end and twist the other end tightly.
- Use a sharp knife or toothpick and trace lines onto the cake to mark the outlines of the colours.
- Snip the end of one of the sausages of icing and drop it into a piping bag fitted with a round tip.
- Pipe the icing in the segment you want to colour then use a palate knife or the non-serrated edge of a butter knife to smooth it out.
- Repeat with the remaining colours.