Party CAKES

COLOURFUL MEXICAN PINATA

SERVES 24 PREP AND COOK: 2 HOURS, 25 MINS

3 x 440g boxes golden butter cake mix
500g mixed lollies

BASE FROSTING

250g butter, softened
2½ cups icing sugar mixture
1 tblsp milk

COLOURED FROSTING

500g butter, softened
5 cups icing sugar mixture
2 tblsps milk
Sky blue, electric orange, pink, leaf green and lemon yellow food colouring gels
5-pack Multix Piping Bags with nozzles

1 Grease three x 22cm round cake pans. Line bases and sides with baking paper.

2 Prepare cake mixes, one at a time, according to packet directions, reserving icing sachets for another use. Spoon each into a prepared pan. Smooth over tops.

3 Cook cakes in a moderately slow oven (160°C) for about 45 minutes, or until cooked when tested. Remove from oven. Stand for 20 minutes. Transfer each to a wire rack to cool completely.

4 To make base frosting, beat butter in large bowl with an electric mixer until pale. Beat in sugar until smooth. Beat in milk.

5 Trim the tops of cakes to sit flat.

6 Using an 11cm round cutter, cut out the centre of two cakes. Sandwich them together on a cake board with ⅓ cup of the frosting. Fill centre with lollies.

Spread ⅓ cup of the frosting over top of cake. Invert remaining cake on top to enclose