Pinata burro cake

Equipment

• 1 large bowl
• 1 slice tray
• 1 baking paper
• 1 skewer
• 1 Wilton’s Grass Tip (or other piping tip)
• 1 fork

Instructions

1. Pre-heat your oven to 180 degrees celsius. In a large bowl add the oil and the sugar and beat this together.
2. Add in the eggs and continue to beat the mixture. Then add the vinegar, vanilla, and food gel as well as the milk and yoghurt. Combine the wet ingredients well.
3. You can then add the baking soda and cocoa. And lastly sift in the flour. Give the mixture one last good mix and it should be ready for the oven.
4. To bake my cake I used a slice tray. I greased the sides and lined the bottom of the tray with baking paper so it would come out easily. I baked the cake for approximately 25 minutes. You’ll know it’s baked when you can poke the middle of the cake with a skewer and it comes out clean. I needed two of these cakes to make my Burro.
5. Once the cake was well cooled, I make a quick sketch of the sizes of cake pieces I would need. Then I leveled my cakes and cut them to my rough pattern. You can see the shapes in this photo.
6. To ice my Burro cake I used a Wilton’s Grass Tip, but you could use any piping tip to get a textured look. You could also use a fork to texture icing after it is applied. I made up one batch of icing, and then spit it into five parts for five different colours. This was time consuming and I would suggest you allow plenty of time for the icing. Lastly I added some rainbows strips to the sides to cover any untidiness and also to give my Burro a tail.