Lime & Macadamia Piñata Cake

Baking By Shrey Updated 24 Jul 2013 , 1:35pm by ny20005

Shrey Cake Central Cake Decorator Profile
Shrey Posted 24 Jul 2013 , 9:27am
post #1 of 2

An Amazing and Colorful Piñata Cake for Special Occasions.

Prep time:40 mins
Cook time:1 hour
Total time:1 hour 40 mins


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- 250g unsalted butter
- 250g caster sugar
- 4 free-range eggs
- 175g self-raising flour
- 75g macadamia meal
- 1 tsp vanilla extract
- Grated zest of one lime

- 2 tbsp cream cheese
- 1 tbsp butter
- 2-3 cups icing sugar
- Juice of one lime
- Food colouring
- Chocolate or lollies to fill



  • Pre-heat the oven to 160C fan-forced.
  • Grease a pudding dish and line the bottom (prepare two if you have two the same).
  • Place the butter and sugar in the food processor and process until smooth.
  • Scrape down the sides.
  • Add the eggs, one at a time and blitz until mixed in.
  • Slowly add the flour and macadamia meal then once they’re mixed in add the lime zest and vanilla.
  • Scrape the sides down again and process for a few seconds to incorporate the scraped bits.
  • Divide the batter in half and pour half into each pudding dish (or save the other half for later).
  • Bake for 45-55 minutes or until a cake tester comes out clean.
  • Leave the cake to sit in the tin for 5 minutes and then transfer to a wire rack to cool completely.
  • Clean out the tin and repeat with the rest of the batter if you’re only using one tin.



  • Beat the butter and cream cheese together in the bowl of an electric mixer until smooth and creamy.
  • Slowly add the icing sugar then the lime juice and beat until it is light and fluffy.
  • You may need to add a little water or icing sugar to get it to the right consistency.
  • Hollow out the middle of the cooled cakes and fill one half with your goodies.
  • Pipe icing around the edge of the cake and place the ‘lid’ on top and press to secure.
  • Ice the cake with a thin layer of icing.
  • Divide the remaining icing into however many colors you would like and tint them with food coloring.
  • Wrap the icings up in plastic wrap to form a sausage and twist and tie it off at one end and twist the other end tightly.
  • Gather all the twisted ends together and snip them with scissors then drop them, snipped end first, altogether into a piping bag fitted with a star tip.
  • Press from the end of the bag to squeeze out all the colors at once and decorate the cake with icing.
  • Leave to set.

1 reply
ny20005 Cake Central Cake Decorator Profile
ny20005 Posted 24 Jul 2013 , 1:35pm
post #2 of 2

ALooks fantastic ! Can I just ask is macadamia meal just ground macadamia's ?


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