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(S2Ep5) Feeling Sweet: Piñata Cake

This episode can also be watched on YouTube:


Feeling sweet? Thinking of sweetness just makes me want to eat cake, so I’ve decided to meet my friend Cheryl at her Bake-It-Yourself store in Taipei to learn how to make her scrumptiously sweet Piñata Cake. It’s a cake that is also a piñata… what genius!

CoPRESENTER: Cheryl Chee.
EXC PRODUCER: Verity Mackintosh.
PRODUCER: Graci Kim.
HAIR/MAKEUP: Kimora Lee Hair.
WARDROBE: Lin Dian Jen.
CREW SUPPORT: Daniel Openshaw


PIÑATA CAKE (Recipe by Cheryl Chee, from Bake-It-Yourself in Taipei)

Orange Almond Butter Cake

  • Butter (273g)
  • Sugar (108g)
  • Egg Yolks (6 medium)
  • Plain flour (156g)
  • Almond meal/flour (120g)
  • Double action baking powder (1.5 tsp)
  • Orange juice (6 tbsp)
  • Orange zest (1.5 tsp)
  • Salt (1/2 tsp)
  • Egg whites (6 medium)
  • Sugar (108g)

Classic Buttercream Frosting

  • Unsalted butter (226g, softened)
  • Icing sugar (300-400g, sifted)
  • Salt (1/4 tsp)
  • Vanilla extract (1 tbsp)
  • Milk (5 tbsp)

Orange Almond Butter Cake

(1)  Prepare pans (grease and line pans) and preheat oven to 180 degrees celsius.

(2)  Sift cake flour and baking powder together.

(3)  Beat butter and sugar together until it is light and creamy.

(4)  Add in egg yolks into butter and sugar mixture, one at a time. Make sure it is well beaten after each addition.

(5)  Mix in almond flour, salt and orange rind. Beat to combine.

(6)  Mix in cake flour, baking powder and orange juices. Again beat to combine.

(7)  In another mixing bowl, beat egg whites until thick and foamy.

(8)  Add in sugar slowly, and beat till mixture reaches a soft peak.

(9)  Take one portion of the egg white mixture, and use a hand whisk to stir well with egg yolk batter till it becomes thick.

(10)                 Fold in remaining egg white mixture into egg yolk batter.

(11)                 Spoon into the prepared pan, and bake for 55 minutes.

Classic Buttercream Frosting

(1)  Beat butter with a mixer with the paddle attachment on medium speed, until soft.

(2)  Add 300g icing sugar to butter and beat at lowest speed until all the sugar has been incorporated with the butter.

(3)  Increase mixer speed to medium and add vanilla extract, salt and 2 tbsp of milk. Beat for about 3 minutes.

(4)  Adjust consistency of buttercream by either adding more sifted sugar for stiffer consistency, or more milk for softer consistency.

  • Dames 3Jardins

    Oh wow Graci! This is amazing!
    She gave so many neat tricks, on the butter creaming technique to the egg whites folding, say thank you from me! My kitchen skills have just taken a nice boost! This was a great episode!!
    P.S. is it normal I don’t see your episodes on the site, I have to go to youtube to watch them?

    • GraciInTheKitchen

      I’m glad you liked it! 🙂 Cheryl is great, isn’t she? Her store here in Taipei is so cool – you walk in and it’s kinda hard to walk out again.. haha. You should still be able to see the episodes embedded on the site?? They are KoldcastTV embeds rather than YouTube. Please let me know if you don’t see the little KoldcastTV embeds (which you can enlarge to full screen) and I’ll look into it 🙂 x

      • Dames 3Jardins

        Hi Graci!
        Strangely enough, I can check the episodes on my iPad but not on my computer (it’s completely white where the video should be, I can’t click it either). But then again, I use explorer 11, so it’s no biggy. As long as I can watch them – hereor on youtube – I’m a happy girl!

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