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How to Make a Piñata Cake with Recipe

Piñatas aren’t just for bashing, they’re for eating too. Charlotte Morgan shows us how to make a cake that spills sweeties with the first slice.

By lovefood · From Open Recipes · 14 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

How to Make a Piñata Cake with Recipe

12 people
Prep1 hr 30 min
Cook50 min

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By lovefood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Coconut + milktop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together2,648 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Butter + coconuttop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together3,467 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the coconut

How well each one fits the dish's main ingredients (sugar, butter, egg, flour, cream, milk):

  1. Vanillabetter flavor fit
  2. Raisinbetter flavor fit
  3. Coconutthe original
  4. Figabout as good a flavor fit

Fit is the average pairing score against sugar, butter, egg, flour, cream, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).