Ingredients for Ghost Busted Piata Cake
- All Purpose Flour
- Unsweetened Cocoa
- 1 teaspoon salt
- Canola Oil
- Granulated Sugar
- 4 large eggs
- 2-4 tablespoons red food coloring (gel or liquid)
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- White Vinegar
- Unsalted Butter
- 8 ounces cream cheese, softened
- 3 cups powdered sugar
- Vanilla Extract
- Kosher Salt
- Fondant
- 2 cups granulated sugar
- Candies
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How to Make Ghost Busted Piata Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8x3-inch round cake pans.
- In a large bowl, whisk together 2 1/2 cups flour, ¾ cup cocoa powder, and 1 teaspoon salt.
- In a separate bowl, cream together 1 cup vegetable oil and 2 cups sugar until light and fluffy.
- Beat in 4 eggs one at a time, then stir in 2-4 tablespoons red food coloring and 2 teaspoons vanilla extract.
- Gradually add the dry ingredients and 1 cup buttermilk to the wet ingredients, alternating between the two and mixing on low speed until just combined.
- In a small dish, combine 1 teaspoon baking soda and 1 tablespoon vinegar; stir and immediately add to the batter, mixing for 10 seconds.
- Divide batter evenly between prepared pans and bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool completely in pans before inverting onto wire racks.
- Level the tops of the cooled cakes and cut each cake horizontally into two layers. Reserve cake scraps.
- Using a 3-inch cookie cutter, cut out the center of two cake layers. Reserve scraps.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat 1 cup softened butter until light and fluffy. Gradually add 3 cups powdered sugar and 8 ounces softened cream cheese, beating until smooth and creamy.
- Assemble the Base Cake: Layer two whole cake layers, spreading a thin layer of frosting between each. Top with the two center-cut cake layers, frosting between layers. Frost the outside of the base cake.
- Prepare the Piñata Dome: Line a 3-inch bowl with plastic wrap, leaving an overhang. Frost the bottom of the bowl and spread frosting up the sides. Layer cake scraps into the bowl, adding frosting to adhere them together. Make a 3-inch hole in the center of the cake scraps.
- Freeze the piñata dome for at least 3 hours, or until firm.
- Fill the holes in both the base cake and piñata dome with candy.
- Frost the top of the base cake.
- Carefully invert the frozen piñata dome onto the top of the base cake, using a piece of cardboard to support the dome until it is in place.
- Remove the cardboard and frost the entire cake, smoothing out any imperfections.
- Refrigerate for at least 30 minutes to firm up frosting.
- Roll out black fondant (1/4 cup), sprinkle with sanding sugar, and cut out eyes and mouth. Roll out white fondant (1/2 cup) and drape over the cake, creating ghost-like pleats. Use water to adhere the fondant features.
- Refrigerate until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
311g
Fat
218g
Carbs
36g
