Rainbow Pinata Frozen Cake

This cake was made specially for my girl's 7th Birthday.  When she requested for a Frozen cake, I suggested using a Frozen icing sheet for the cake and she was fine with it.  After some research online, I decided on a rainbow cake.  However, nearer the date, I happened to see a post on facebook saying "Rainbow cakes are out, Pinata is the in thing".  So I thought, why not a Rainbow Pinata Frozen Cake?  So here it is.  :)

Cake base prepared 2 days before the actual date

Recipe for Rainbow Cake, (Recipe taken from Passionate About Baking)(Makes a 7", 6 layers)
320g cake flour
3 tsp baking powder
3/8 tsp salt (I used ¼ tsp)
170g unsalted butter, slightly softened ( I used SCS butter)
320g caster sugar (will reduce)
4.5 egg whites, room temperature
1.5 tsp vanilla extract
270g fresh milk, room temperature
1.5 tsp vanilla extract
270g fresh milk, room temperature 
50g Sugar 
Colourings (Red, yellow, green, blue, violet – mix yellow & red for orange)
Order of colour : Red, orange, yellow, green, blue, violet 

Method:

1.Preheat the oven to 175C.  Line cake panswith parchment paper. (Alternatively, grease the cake pans and dust generously with flour, then tap away excess flour). Set aside.

2.Sift the flour, baking powder and salt into a large mixing bowl. Mix well and set aside.

3. Cream the butter and sugar until light and fluffy.

4.Add the egg whites gradually, then add the vanilla extract and mix until incorporated.

5.Add the flour mixture in 3 additions, alternating with milk, until just blended. Stop to scrap down sides of the bowl with spatula as necessary.

6.Divide into 6 portions (each about 180g).

7.Add food colouring to each portion using toothpick, bit by bit to desired colour tone. Mix thoroughly to ensure all the colouring is well blended with the batter.

8.Pour batter into cake pans and smooth the surface. 

9.Bake for about 13 mins. Remove from the oven and let it cool for a couple of minutes. Remove the cake from the pan and let it cool completely. Repeat for the other three batters.

10.If not frosting immediately, wrap each layer individually with clingwrap.

Frosting
240g Whipping Cream
2 tbsp sugar
1 tsp vanilla extract

Method

1.Put all ingredients in a mixing bowl and beat until stiff peak.

2.To make the pinata cake, I cut a round hole for the 2nd to 5th layer, leaving the top and bottom most uncut.

3. To assemble the cake, place one cake layer on a serving plate/tray and spread some whipping cream evenly. Repeat this process until the fifth layer.

4.Pour in the M&Ms or candies and fill up the hole.  

5.Add the final layer and crumb coat the whole cake.  Place in fridge and chill for 30 mins before the final decoration.

I made 4 cupcakes with some leftover batter.  Just right for the figurines the little girl asked for. All in...  

The surprise after cake cutting.... 

The busy kids....

Note :

1) Batter can be further reduce because the height of each layer is slightly high.

2) I would prefer using a lighter cake base, maybe sponge or chiffon for future bakes.