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How to Make a Pumpkin Piñata Cake
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How to Make a Pumpkin Piñata Cake

Difficulty Intermediate
Budget £10 - £30
Time 1/2 day +

Discover how to make your most spectacular showstopper yet with our pumpkin pinata cake tutorial! The perfect way to add to the Halloween surprises, fill a Bundt cake with spooky sweets and watch them flow out as you take that first slice.

With a few easy techniques and the right tools, you’ll be amazed at what you can achieve! Follow this fantastic guide from Renshaw Academy to wow friends and family with this pinata surprise cake.

You will need

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Equipment

Products

How to make

You will also need:

* Pre-baked chocolate bundt cake

* Halloween sweets

* Clear alcohol such as vodka or gin (optional)

* Ring doughnut

* Wire rack

* Palette knife

* Bowl

* Cooled boiled water

* Pastry brush

* No 2 pointed water brush

* Small serrated knife

* Rolling pin

* Icing sugar shaker

* Paring knife

* Dresden tool

* Kitchen roll

* Spoon

* Cling film

* Leaf plunger cutter

* 5 inch circle cutter

* 2 inch square cutter

* Ruler

Step 1

On a clean, dry surface, knead Renshaw Celebration Ready To Roll Icing until pliable. Dust the surface with icing sugar and pin to 4-5mm thick.

Step 2

Brush the cake board with water using a pastry brush and cover with the Icing, polish over with a smoother.

Step 3

Use a ruler and the thick end of a dresden tool to add the floorboard markings. Add in grooves with the thin end of a dresden tool and knots with a ball tool, allow to fully dry.

Step 4

Place a small amount of Rainbow Dust Milk Chocolate and Black Magic Edible Powder onto kitchen paper.

Step 5

Dab a clean, dry dusting brush into the Milk Chocolate Edible Powder, brush off the excess on the kitchen paper before lightly dusting the floorboards all over with Milk Chocolate Edible Powder. Add a thicker coating to the grooves and knots, then follow with a little Black Magic Edible Powder for added definition.

Step 6 (Optional)

Optional: Set the Rainbow Dust Edible Powder with a little alcohol by dapping onto kitchen paper and lightly wiping over the surface. The alcohol will evaporate immediately.

Alternatively, it can be left as it is, or use a cake steamer.

Step 7

Bake two Bundt cakes using the Wilton Bundt Cake Tin. 

Step 8

Open the Renshaw Chocolate Frosting and mix with a spoon.

Spread a little frosting on the outside edge of the 6 inch cake card. Place one of the Bundt cakes upside down onto the card.

Spread Renshaw Chocolate Frosting across the cake to sandwich the two Bundt cakes together.

Step 9

Follow the grooves in the cake created by the Bundt tin to carve indentations.

Step 10

Use the trimmed cake to fill the gap where the two Bundt cakes meet, attaching with a little frosting.  

Step 11

Coat the outside of the cake with Renshaw Chocolate Frosting.

Step 12

Fill the hole in the centre of the cake with Halloween sweets and sprinkles. Brush any excess sugar of the doughnut and plug the hole at the top of the cake. Coat with Renshaw Chocolate Frosting, filling in any gaps.

Step 13

On a clean, dry surface, knead Renshaw Tiger Orange Ready To Roll Icing until pliable.

Dust the worksurface with icing sugar and roll out the Icing until 4-5mm thick. Ensure the icing can be lifted from the worktop and then give a polish over with a smoother.

Step 14

Drape the icing over the cake and then smooth down the icing with the palm of your hand, using the edge of your finger to add definition to the grooves.

At the base of the cake, leave 1 inch of Renshaw Tiger Orange Icing and trim away the rest.

Step 15

Tuck the extra inch of icing at the base of the cake underneath by lifting slightly with the palette knife and tucking the Icing underneath with your hand.

Transfer the cake to the prepared cake board, using a cake lifter to support the cake.

Step 16

Add lines and definition to the pumpkin using the thin end of the dresden tool.

Step 17

For the stalk, knead Renshaw Dark Brown Ready To Roll Icing until pliable.

Shape two thirds of the Icing into a tapered cone, trim the base and attach to the pumpkin with water. Add lines using the thin end of the dresden tool.

Step 18

Cover the cake board with clingfilm ready for dusting the cake.

Step 19

Place a small amount of the following Rainbow Dust Powder Colours onto kitchen paper: Radical Red, Lemon Tart and Milk Chocolate.

Use a dusting brush to blend the Radical Red and Lemon Yellow Edible Powder together with a touch of Milk Chocolate Brown Edible Powder to create a burnt orange coloured dust.

Step 20

Add shading to the lines and grooves on the pumpkin with the orange powder colour, with some extra dusting around the top.

Remove the clingfilm carefully and bin immediately.

Optional step: Set the powder with a little alcohol by dapping onto kitchen paper and lightly wiping over the surface. The alcohol will evaporate immediately.

Alternatively, the powder can be left as it is or use a cake steamer.

Step 21

On a clean, dry surface, knead Renshaw Emerald Green Ready To Roll Icing until pliable.

Dust the surface with icing sugar and roll out to 2-3mm thick.

Use a leaf plunger cutter to cut out leaves, then roll out a long thin piece of icing to create a vine.

Attach the elements to the top of the pumpkin with water, making sure to secure the vine first then the leaves.

Step 22

On a clean, dry surface, knead Renshaw Jet Black Ready To Roll Icing until pliable.

Dust the surface with icing sugar and roll out out to 2-3mm thick.

Cut out the pumpkins mouth using the circle cutter, trim across the top and cut out a tooth from the top and bottom with a sharp knife.

For the eyes use a square cutter and cut across diagonally, attach to the front of the pumpkin with water.

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