A great way to serve your Indian sweets and make a fancy edible center piece. This Piñata cake is FULL of yummy things!
Plus, it comes together so quickly and can be made before hand for a party!
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Piñata cakes have been super popular for a while now. Filled with delicious treats like chocolates, cakes, candies and what not.
Piñata has been a concept for a long time. A piñata is a container, often made with paper mache and filled with candy and other goodies.
It is broken with a stick to reveal the contents as part of a celebration.
The same concept is used to make this Piñata cake, a chocolate shell filled with all things delicious.
I modified the contents to make a cake that is PERFECT for the Indian festive season.
What is Piñata cake?
Well, to begin with, Piñata cake is NOT a cake at all. It is a dessert made from chocolate and filled with goodies.
Essentially, a LARGE heart shaped silicone mold is used to shape chocolate. The heart shell is then placed over a mix of edible treats.
This shell is broken using a hammer to reveal what is under it. The entire process of hammering the shell to get the goodies is LOVED by everyone. It makes a great edible gift too.
I took the concept of this Piñata Cake with hammer and modified it slightly to make it PERFECT for Diwali.
This Piñata is filled with the MOST delicious Indian sweets. From Kaju Katli to Paan Fudge and Malai Sandwich, this would be a GREAT Diwali dessert.
This Piñata Cake
- is super easy to make
- needs just ONE ingredient; chocolate!
- can be filled with whatever you like
- makes a great display piece on the festive dinner table
- comes together in under 15 minutes!
- is a great way to serve assorted sweets at a party
Most of the times this cake is made with a signature heart shaped mold, but it can be made with any shaped silicone mold.
The chocolate needs to be tempered well to get the shine and smooth texture on the outside. On the inside it need not be perfectly smooth.
Ingredients to make this dessert
The ONLY ingredient for the shell is chocolate or compound. I have used white chocolate as it looks pretty. However, any dark or semi-sweet chocolate can be used too.
If you want the chocolate colored, use any food color to tint the molten chocolate.
Once the shell is made, you can add sprinkles to decorate or some edible silver foil (varakh).
Apart from the chocolate you need a mold for the piñata. While most cakes use a heart shaped mold, any large half sphere, rectangle or other shaped mold will work.
Once you have the shell, you need the fillings. Use a mix of Indian sweets or pick your favorite sweet to fill in.
Sweets with a lot of juice will not work here.
Ideal choices are Air Fryer Gujiya ( Indian Sweet Pastry), Besan Ladoo, Easy Banarasi Paan Fudge, Instant Marie Biscuit Chocolate Truffles, Kaju Katli, Kaju Paan etc.
Video Recipe
Step by Step Instructions
For the Shell
1- Chop the chocolate roughly and add them to a large microwave safe bowl.
2- Place the heart mold on a plate.
3-Place bowl in the microwave and heat for 30 seconds.
4- Remove bowl, mix and repeat till the chocolate melts and falls off a spatula smoothly.
5- Pour the molten chocolate in it and swirl it around till it form a thin layer. Cover the edges well.
6- Place the mold in the refrigerator for 10-12 minutes till the chocolate sets.
7- If the chocolate in the bowl has set, melt it again.
8- Remove the mold from the refrigerator and add the chocolate in it.
9- Spread it evenly using a pastry brush. The finish need not be perfect as it hides inside the piñata.
10- Place the mold in the refrigerator for 10 more minutes.
11- Remove the mold from the refrigerator and carefully peel it off the chocolate.
To fill the Piñata Cake
1- To fill, place sweets in a heart shape on a platter or board.
2- Carefully place the chocolate shell on them.
3- Melt some more white chocolate and add a drop of gel color to it. Mix well.
4- Transfer to a ziploc and decorate the shell. Add some sprinkles and varakh too.
5- To revel the contents of the Piñata, break the shell with a hammer. The shell and the sweets inside are edible.
Tips and Notes
- Make sure the mold is placed flat while the chocolate is still setting. Else the chocolate will slide around.
- Melt the chocolate till it is smooth. This is important to get a smooth finish on the outside.
- Fill the Piñata with sweets that are not too moist. The juices will create a mess.
Indian Sweets Piñata Cake
Ingredients
- White Chocolate/ Compound 200 grams
- 3- D Piñata Mold
- Indian sweets to fill in the shell
Instructions
- Chop the chocolate roughly and add them to a large microwave safe bowl.
- Place bowl in the microwave and heat for 30 seconds.
- Remove bowl, mix and repeat till the chocolate melts and falls off a spatula smoothly.
- Place the heart mold on a plate.
- Pour the molten chocolate in it and swirl it around till it form a thin layer. Cover the edges well.
- Place the mold in the refrigerator for 10-12 minutes till the chocolate sets.
- If the chocolate in the bowl has set, melt it again.
- Remove the mold from the refrigerator and add the chocolate in it.
- Spread it evenly using a pastry brush. The finish need not be perfect as it hides inside the piñata.
- Place the mold in the refrigerator for 10 more minutes.
- Remove the mold from the refrigerator and carefully peel it off the chocolate.
- To fill, place sweets in a heart shape on a platter or board.
- Carefully place the chocolate shell on them.
- Melt some more white chocolate and add a drop of gel color to it. Mix well.
- Transfer to a ziploc and decorate the shell. Add some sprinkles and varakh too.
- To revel the contents of the Piñata, break the shell with a hammer. The shell and the sweets inside are edible.
Yield: 3
Indian Sweets Piñata Cake
A great way to serve your Indian sweets and make a fancy edible center piece. This Piñata cake is FULL of yummy things!
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Ingredients
- White Chocolate/ Compound 200 grams
- 3-D Piñata Mold
- Indian sweets to fill in the shell
Instructions
For the Shell
- Chop the chocolate roughly and add them to a large microwave safe bowl.
- Place bowl in the microwave and heat for 30 seconds.
- Remove bowl, mix and repeat till the chocolate melts and falls off a spatula smoothly.
- Place the heart mold on a plate.
- Pour the molten chocolate in it and swirl it around till it form a thin layer. Cover the edges well.
- Place the mold in the refrigerator for 10-12 minutes till the chocolate sets.
- If the chocolate in the bowl has set, melt it again.
- Remove the mold from the refrigerator and add the chocolate in it.
- Spread it evenly using a pastry brush. The finish need not be perfect as it hides inside the piñata.
- Place the mold in the refrigerator for 10 more minutes.
- Remove the mold from the refrigerator and carefully peel it off the chocolate.
To fill the Piñata Cake
- To fill, place sweets in a heart shape on a platter or board.
- Carefully place the chocolate shell on them.
- Melt some more white chocolate and add a drop of gel color to it. Mix well.
- Transfer to a ziploc and decorate the shell. Add some sprinkles and varakh too.
- To revel the contents of the Piñata, break the shell with a hammer. The shell and the sweets inside are edible.
Notes:
- Make sure the mold is placed flat while the chocolate is still setting. Else the chocolate will slide around.
- Melt the chocolate till it is smooth. This is important to get a smooth finish on the outside.
- Fill the Piñata with sweets that are not too moist. The juices will create a mess.
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