It's all pretty simple. Click on "read more" below to read more on how to put these together.
You're going to have to do the math to suit your needs here. If you want to layer three cake flavors together in the piñata cakes you are going to end up with 24 more donuts than if you only layer two flavors together. You can use one box of cake mix (or a cake recipe with enough batter for two cake rounds) but you will end up with only one flavor of cake donuts, and only six piñata cakes. WHICH IS FINE! TOTALLY ENOUGH! I, however, used three cake mix boxes which yielded 18 layered piñata cakes. Even after Stella's party we are swimming in little cakes over here!
So do your math. Bake your cake batter in donut pans greased with baking spray at the temperature given in the recipe or on the box for about 20 minutes. Let cool completely. For a Neapolitan look, I used strawberry, vanilla and chocolate cake batter.
Along with the cake donuts, you will need a proportionate amount of frosting. I used one tub of strawberry, one tub of chocolate, and two tubs of vanilla, all whipped for ease of application.(Note: Please don't judge! This is the most corn syrup laden donut project I've ever done. I just didn't have the time to make this all from scratch, but you know I could've!) You will also need candies like M&M'S for the centers, a pastry bag with no tip, and waxed paper cut into circles a little larger than the donuts themselves.
Start by making the donut holes a little larger. I used the cap off of some sugar sprinkle decorations as a cookie cutter of sorts, pressing it into the center of the donut and removing that interior bit of cake.
When you've cut the centers of your first four donuts, you can begin stacking them. Set the bottom donut on a circle of waxed paper. Apply a thin layer of frosting with the pastry bag.
Place the next "layer" of cake on that layer of frosting, and repeat until you have a stack that is four donuts high.
Fill the center with candies.
Repeat this as many times as you'd like, or until the donuts are all gone.
Next you're going to lay the scratch coat of frosting. This is the layer of frosting that will trap the cake crumbs inside, making it much easier for you to frost the final outer layer. After spreading the scratch coat of frosting all over the piñata cake stack, slip a spatula under the waxed paper circle the cake is sitting on and transfer to your freezer. Freeze each as soon as you frost it, as you want them to sit in the freezer for about a half hour before you finish them up.
When they have firmed up, remove one of the piñata cakes from the freezer and add the final layer of frosting. Repeat until all your cakes are frosted smoothly.
I set mine back on a baking tray to display at the party. You might want to keep them refrigerated until close to serving time. They slice better if they are a little cold, but it's not a huge deal if they are not.
I also added the pretty touch of my vintage floral candle holders. So sweet!
When you're ready to eat them, just cut a nice-sized slice from the cake just like you would a regular cake and serve. About a quarter of one cake is good for one person, to start.
I frosted one with chocolate. So cute.
Like I mentioned above, proceed with caution while eating. Make only for special occasions, and eat only in moderation! They are fun though, aren't they?