Chocolate spiced pumpkin piñata cake

Name: Chocolate spiced pumpkin piñata cake
Ingredients: 550g butter, plus extra for greasing; 200g cocoa, plus extra for dusting; 500g caster sugar; 500g light brown muscovado sugar; 2 tsp vanilla extract; 8 large eggs; 680g self-raising flour; 4 tsp baking powder; 2 tbsp mixed spice; 2 tsp cinnamon; 450g soft unsalted butter; 1 tbsp vanilla extract; 800g icing sugar; 6 x 10g tubes orange gel food colouring; ½ tube green gel food colouring; 200g white marzipan; 300g small sweets or Smarties (we used green and orange chocolate beans, available online); 1 cardboard circle, cut to fit over the hole in the top of the cake

www.sainsburysmagazine.co.uk

Get ahead The decorated cake can be made up to a day ahead. Make the sponges up to 2 days in advance; store in an airtight container.

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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Ingredients

550g butter, plus extra for greasing
200g cocoa, plus extra for dusting
500g caster sugar
500g light brown muscovado sugar
2 tsp vanilla extract
8 large eggs
680g self-raising flour
4 tsp baking powder
2 tbsp mixed spice
2 tsp cinnamon
450g soft unsalted butter
1 tbsp vanilla extract
800g icing sugar
6 x 10g tubes orange gel food colouring
½ tube green gel food colouring
200g white marzipan
300g small sweets or Smarties (we used green and orange chocolate beans, available online)
1 cardboard circle, cut to fit over the hole in the top of the cake