Pink Ombre Piñata Cake

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You may remember a while back, I posted a method for a Pink ombre birthday cake, well, tomorrow is Pb’s third birthday and she asked for two cakes. A ‘Frozen’ themed one, and a pink one. She had the Frozen one at her party on Saturday, and I’ve made her the pink ombre one for tomorrow. I made it exactly the same way as the first time around, except this time I’ve turned it into a piñata cake by cutting out the middles of the two middle layers and filing the gap with sweets.

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Using a cookie cutter, make a hole in each of the two middle layers.

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Spread with jam, and then on the bottom layer put butter icing around the edges.

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Place the second layer on top of the first, like so:

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Repeat the process with the third layer which should also have a hole in it.

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Fill the hole with chocolates…

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Jam and butter ice the top layer and place on top, before decorating with a simple pink icing and sweeties.

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Phoebe loved it!
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Pink Soup

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For dinner tonight we had roast chicken with lime and coriander, roasted veg and roasted sweet and baby potatoes. I blitzed up the leftover veg and potatoes with stock I made from the chicken carcus to make soup for tomorrow’s lunch, forgetting that I’d roasted beetroot with the other veg. The result was this incredibly pink soup! My three year old daughter will LOVE it! Roll on Sunday lunch time!

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Pre-pancake light supper

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Growing up, pancake day was always a lot of fun. My mum would make the best pancake mixture the night before, and let it rest in the fridge, ready for cooking up the next day. I remember each year my sister and I would ask if we could just have pancakes for dinner, and some years we succeeded! Either way, we’d end up sitting around the table watching one, or both, of our parents flipping those paper thin, golden disks of deliciousness. My dad was chief tosser in our house, and Sarah and I took great delight in the fact we could call him that one day a year without being banished to our rooms! Anyway, as much as I still adore pancakes I wanted to get some goodness in our tummies this evening before our carb and sugar laden treats.

Soup is a great way if getting lots of veggie and fruity goodness into Phoebe, so I simply roasted off a tray of baby vine and halved salad tomatoes, along with a leek, five or six cloves of garlic and a couple of small diced sweet potatoes.

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Once they were sliced, I seasoned with a teaspoon of cumin seeds, freshly ground black pepper and salt, and a glug of olive oil, before putting in the oven at 160oC for about an hour and fifteen minutes, turning occasionally.

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Once roasted, I added them to a pot of simmering stock (I suggest using veg or chicken) and whizzed up until smooth. If you want a really smooth soup then I’d recommend passing it through a sieve, but it really isn’t necessary. Adjust the seasoning to your taste. I served ours with a drizzle of double cream and some garlic chives. Delicious!

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