Sofia and Carlo from Cake Boss show us how to make the perfect Piñata Truck Cake for kids. The Cake Boss and Lisa Valastro stop by to check out the surprise. See below for process.
PIÑATA CAKE RECIPE
2 ½ cups Cake Flour
2 cups Sugar
2 cups Italian Custard Cream (recipe below)
¾ cups Vegetable Oil
2 ¼ tsp Baking Powder
1 tsp Vanilla Extract
½ tsp Sea Salt
4 extra large Eggs
1 cup Whole Milk
Preheat oven to 350F
Place flour, sugar, butter, and baking powder in a bowl of a standing mixer fitted with a paddle attachment. Mix on slow until all ingredients are combined. Raise speed to medium and continue to mix until mixture is smooth.
Stop the motor and pour in the custard. Mix for 1 minute, then, with the motor running, pour in the oil. Then add the eggs, 1 at a time, adding the next after the previous is absorbed. With the motor still running, vanilla and milk. Stop the motor periodically and scrape to get the bottom of the bowl incorporated.
Scoop into your forms and bake until cake tester comes out clean.
ITALIAN CUSTARD CREAM
2 ½ cups Whole Milk
1 Tbs Vanilla Extract
1 cup Sugar
2/3 cups Cake Flour
5 extra large Egg Yolks
2 Tbs Salted Butter
Put milk and vanilla in a saucepan and bring to a simmer over medium heat.
In a bowl, whip together the sugar, flour, and yolks with a hand mixer. Ladle a cup of the milk mixture into the bowl and beat to temper the yolks-as you are whisking the yolks move the pot on and off the flame so that you don’t scramble the eggs.
Add the yolk mixture to the pot and beat with the hand mixer until thick and creamy, about 1 minute. Remove the pot from the heat, add the butter and whip for 2 minutes to thicken the cream. Transfer to a bowl. Refrigerate at least 6 hours.
2 ½ cups Unsalted Butter
5 cups Powdered Sugar
2/3 cups Cocoa Powder
1 Tbs Vanilla Extract
¼ tsp Sea Salt
3 Tbs Water
Place butter in the bowl of a standing mixture fitted with the paddle attachment. Paddle on low for 3 minutes or until butter is smooth and starts to get light and fluffy. With the motor running on low, add the sugar 1 cup at time, only adding the next cup after the first addition is absorbed. Stop the machine and add the cocoa powder, vanilla and salt. Paddle on low-medium speed until completely smooth, approximately 2 minutes. Add the water and continue to paddle until light and fluffy, 2 to 3 minutes.
Starring Sofia, Carlo, Buddy & Lisa Valastro
Executive Producer: Art Edwards
Produced by Cakehouse Media and Andy Mills
Culinary Producer: Erin McGinn