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USA Pinata Cake – Striped Cake Design

June 18, 2022
USA-Pinata-Cake-Striped-Cake-Design-coucoucake

Prep time: 3 hours

Serves: 12-16

It’s so easy to make a striped cake design! I’ll show you how to make a striped cake tutorial. This USA cake is also a pinata cake recipe where you can hide a surprise in the cake. I choose the Raffaello sweets and sprinkles for this stripe cake recipe. The taste of this cake is amazing as well, the best red velvet cake recipe colored not only in red but also in blue with an easy banoffee pie filling.

Moist Red Velvet Cake Recipe

Maybe you’re wondering about “What flavor is red velvet cake?” It is quite a moist cake because it contains butter, oil and buttermilk which makes the cake super delicious and moist and the taste is really unique. So what does red velvet cake taste like? It’s not a distinct flavor but the combination of moistness and the little cocoa powder in it. And what makes red velvet cake different? Definitely how incredibly moist it is!

How is red velvet cake made? I’m showing you now how to make Red Velvet Cake: Whip the butter, at room temperature, with the sugar and salt for a few minutes until the mixture becomes a little light and fluffy. Then add each egg, at room temperature, ones at a time and briefly mix together. Combine flour with cocoa powder, baking soda and baking powder and add to the cake batter together with oil and buttermilk and mix until well combined. Now comes the food coloring into play. For the traditional Red Velvet cake ingredients I added red food coloring to one half of the cake batter and to the half I added blue food coloring.

For this moist Red Velvet Cake recipe, line three 16cm / 6 inch diameter baking pans with parchment paper and lightly grease the sides. Divide the blue cake batter in two baking pans and fill the original red velvet cake into one baking pan. Bake the blue batter for about 20-30 minutes and the red batter for about 30-40 minutes at 160°C / 320°F. Let cool, wrap in cling film and refrigerate.

USA-Pinata-Cake-Striped-Cake-Design-coucoucake
USA-Pinata-Cake-Striped-Cake-Design-coucoucake
Easy Banoffee Pie Cake Recipe

For this red ribbon USA cake I decided to go with an easy banoffee pie cake recipe. Consisting of vanilla pudding, banana, caramel and graham crackers and this combination just tastes so good!

Here’s how to make banoffee pie cake easy: Set aside a bit of the milk and mix with egg yolk, sugar, cornstarch and vanilla flavoring. Bring the remaining milk to a boil and once it begins to boil, slowly add the mixture, constantly stirring with a whisk. As soon as the pudding begins to thicken, transfer to a bowl and cover the surface with cling film to avoid the development of a pudding skin. Let cool down. Just before stacking the banoffee pie, slice the banana, put the caramel in a piping bag and create crumbles from the graham crackers.

How to make Pinata Cake

First, what’s a pinata cake? These cakes usually have a whole inside which is filled with candies or sprinkles. How is pinata cake made? I’ll show you how to make pinata cake design easy! From the three Red Velvet cake layers, cut a hole in the middle of the Red Velvet cake. When stacking the cake layers, the cake layer with the hole goes in the middle and then it’s filled. Pinata cake filling ideas are endless, but I’d recommend something small which can fall out easily to make it a real surprise.

USA Cake Design

For this USA cake recipe I took the colors of the American flag and represented them in stripes. There are many USA cake recipes and many USA Cake ideas, but I liked subtle USA Cake design best. Not much is needed to be able to bake the cake, just a cake smoother with notches, buttercream and food coloring.

How to make a Striped Cake Design

For horizontal stripes we need a stripe cake scraper with notches. First apply a thick layer of buttercream, for this cake with stripes I used Swiss Meringue buttercream here, it is the best frosting to cover a cake with. And here’s how to make a stripe cake design. For this striped buttercream cake use the cake scraper with notches and go around the cake, creating the notches. Then cool the cake very well. For a red and white striped cake fill the red and blue colored buttercreams in piping bags and alternate filling the notches.

Then use a regular cake smoother to go around the cake until perfect stripes appear. To do this, it is best to go around the cake, then clean the cake smoother and repeat. For the final look, heat up the cake smoother in hot water and then slowly go around the cake, smoothing out any imperfections.

USA-Pinata-Cake-Striped-Cake-Design-coucoucake

USA Striped Cake - Pinata Cake - Red Velvet Cake & Banoffe Pie

  • Preparation time: 3 hours
  • Servings: 12-16

Ingredients

Red & Blue Velvet Cake

  • 100g (1/2 cup) butter, room temperature
  • 180g (1 cup) sugar
  • 1 pinch salt
  • 3 eggs, room temperature
  • 150ml (1/2 cup) oil
  • 300g (2 1/2 cups) flour
  • 1 tbsp dark cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp apple vinegar
  • 210ml (1 cup) buttermilk
  • red & blue food coloring

Banoffee Pie & Filling

  • 500ml (2 cups) milk
  • 4 egg yolks
  • 50g (1/4 cup) sugar
  • 30g (3 tbsp) cornstarch
  • 1 tsp vanilla
  • 1 banana
  • 150g (1/2 cup) caramel
  • 80g (3/4 cup) graham crackers
  • small candies or sprinkles of choice, e.g. smarties

Swiss Meringue Buttercream

  • 230g or 7 (1 cup) egg whites
  • 350g (1 3/4 cup) sugar
  • 1 pinch salt
  • 650g (2 1/2 cup) butter, room temperature
  • red & blue food coloring

Method

Red & Blue Velvet Cake

  • Whip the butter, at room temperature, with the sugar and salt for a few minutes until the mixture becomes a little light and fluffy. Then add each egg, at room temperature, ones at a time and briefly mix together. Combine flour with cocoa powder, baking soda and baking powder and add to the cake batter together with oil and buttermilk and mix until well combined. Now comes the food coloring into play. Add red food coloring to one half of the cake batter and to the other half add blue food coloring. Line three 16cm / 6 inch diameter baking pans with parchment paper and lightly grease the sides. Divide the blue cake batter in two baking pans and fill the red cake batter into one baking pan. Bake the blue batter for about 20-30 minutes and the red batter for about 30-40 minutes at 160°C / 320°F. Let cool, wrap in cling film and refrigerate.

Banoffee Pie & Filling

  • Set aside a bit of the milk and mix with egg yolk, sugar, cornstarch and vanilla flavoring. Bring the remaining milk to a boil and once it begins to boil, slowly add the mixture, constantly stirring with a whisk. As soon as the pudding begins to thicken, transfer to a bowl and cover the surface with cling film to avoid the development of a pudding skin. Let cool down. Just before stacking the banoffee pie, slice the banana, put the caramel in a piping bag and create crumbles from the graham crackers.

Swiss Meringue Buttercream

  • In a fat-free bowl (wipe out the bowl and whisk with vinegar) add the egg whites, sugar and salt. Place over a saucepan, which is half filled with boiling water. Let the bowl be warmed by it and continuously whisk the egg whites until all the sugar dissolves and you cannot feel any sugar crystals between your fingers, it should have a frothy texture. Whip the egg whites on high speed with a standing mixer until it is room temperature and perfectly whipped meringue. This can take up to 10 minutes, I’m sometimes putting cool packs on the sides of the bowl to shorten the cool down time. Once it is room temperature add the butter spoon by spoon. Before using it, let it come down to room temperature. Stir it with a whisk and it’s ready to use.

Assembly & Stripes

  • Cut a hole in the Red Velvet cake. Then first take a blue velvet cake, spread half of the vanilla pudding on it, place half of the graham crackers and banana slices on it and pipe half of the caramel on top. Place the red cake batter on top, fill with small candies or sprinkles. Repeat the banoffee filling and place the last blue cake layer on top. Spread a thin layer of Swiss Meringue Buttercream on the cake for the crumb coat and cool well. Then apply a thick layer of Swiss meringue buttercream and use a cake smoother with notches. Then cool the cake very well. Divide the remaining buttercream and add blue and red food coloring and place in piping bags, then alternate filling in the notches. Use a regular cake smoother to smooth the cake until perfect stripes appear. To do this, it is best to go around the cake in one go, then clean the cake smoother and repeat. For the final look, heat up the cake smoother in hot water and then slowly go around the cake, smoothing out any imperfections. Put both of the remaining buttercreams in one piping bag and pipe buttercream decoration on top. Ready to enjoy!

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