Instructions

  1. Cut the sponge cake into two equal parts.

  2. Soak the first cake layer with Tres Leches UHT Chantilly syrup.

  3. Fill with Vanilla Top Cream and white chocolate & nut brittle.

  4. Place and soak the second cake layer with Tres Leches UHT Chantilly syrup.

  5. Completely cover the cake with Vanilla Chantilly Top Cream.

  6. Place the white chocolate sphere in the center of the cake and create the piñata spikes using Vanilla Chantilly Top Cream.

  7. Decorate the piñata spikes with Vanilla Chantilly Top Cream and vegetable colors (blue, red, green, pink, yellow).

PIÑATA CAKE

Ingredients

BASE

 Ingredients  Quantity
 Vanilla sponge cake  600g
 3-milk syrup (Tres Leches syrup)  600g

FILLING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  90g
 White chocolate & nut brittle  90g

COVERING

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  180g

DECORATION

 Ingredients  Quantity
 Vanilla Chantilly Top Cream  80g
 White chocolate sphere  20g
 Colors (red, blue, yellow, green, pink)  5g

Instructions

  1. Cut the sponge cake into two equal parts.

  2. Soak the first cake layer with Tres Leches UHT Chantilly syrup.

  3. Fill with Vanilla Top Cream and white chocolate & nut brittle.

  4. Place and soak the second cake layer with Tres Leches UHT Chantilly syrup.

  5. Completely cover the cake with Vanilla Chantilly Top Cream.

  6. Place the white chocolate sphere in the center of the cake and create the piñata spikes using Vanilla Chantilly Top Cream.

  7. Decorate the piñata spikes with Vanilla Chantilly Top Cream and vegetable colors (blue, red, green, pink, yellow).