A cake begins its life as a formless mass of batter. After entering the oven, a miracle occurs as the glob rises and solidifies into a light but substantive slab. This is made possible by the denaturing of proteins.
Proteins are strands of amino acids synthesized into a scrambled up mess. When these proteins are denatured, by heat, acid, or simply disruption (such as whipping), they are pulled out of these bunches and into a more structured form. This is what gives cakes their shape and holds them together. This is why eggs are necessary.
To make this amazing piñata cake, we needed a very structured cake to support the opening within. Thus, we used a cake recipe with six eggs. So much denaturing. So much structure.
The cake recipe can be found at http://allrecipes.com/recipe/six-egg-pound-cake/
It was a tasty cake recipe.
We made two 9x13 inch pans, cut both into the same shape, and made an indent in each. Then we lined up the indents, filled them with Sixlets, and stacked the cake.
We decorated the cake with chocolate frosting (the same fudge recipe we used for the Cow Cake) and topped it with the rest of the Sixlets. Delish.
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