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You are here: Recipes > Christmas Piñata Pudding Cake Recipe

Christmas Piñata Pudding Cake Recipe

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Decorating ingredients

  • 250 g Renshaw Carnation Red Flower and Modelling Paste
  • 250 g Leaf Green Flower and Modelling Paste
  • 500 g Renshaw Chocolate Brown Ready to Roll Icing
  • 250 g Renshaw Jet Black Ready to Roll Icing
  • 250 g Renshaw White Ready to Roll Icing


Decorating Instructions:

Step 1

Bake your cake in a lined glass bowl. (Using a glass bowl gets you the good 'Pudding' shape; however do make sure your bowl is oven proof! Metal sphere tins are available from various retailers.)

Step 2

Once the cake is baked and cooled, level off the top whilst the cake is still in the bowl, as it acts as a guide when cutting.

Step 3

Turn out the cake, use a cake leveller set so it cuts through the middle of the cake, cut the cake in half.

Step 4

Carefully remove the top section and place to one side.

Step 5

Take a teaspoon and hollow out the base. Making sure not to go too deep. Leave a good edge of about 1-2cm around the hollow well.

Step 6

Repeat the hollowing out process with the lid, making sure it lines up with the base.

Step 7

The bottom well can know be filled with chocolate coins or sweets of your choice.

Step 8

Take a small amount of buttercream and spread it around the edge of the well and apply the lid back on.

Step 9

Crumb coat the whole cake as normal and cover using the Chocolate Brown Icing.

Step 10

Once covered take a ball tool and make small indents into the fresh icing around the base about every inch and a half to give the cake its pudding characteristics.

Step 11

Repeat the indents up the rest of the cake, offsetting each line to give a diamond pattern.

Step 12

Using the Jet Black Icing, take a tiny amount and roll into a small sausage/oval shape and stick into each indent with a little water then smooth and blend in by hand. (This will give you the look of having 'currants' in the cake)

Step 13

Repeat the above process for all of the indentations.

Step 14

Roll out the White Icing and cut out a 'splodge' shape using a sharp knife. Apply to the top of the cake with a dab of water and smooth over.

Step 15

Finally, decorate the top of the Christmas pudding with holly leaves and berries using Carnation Red and Leaf Green Flower and Modelling Paste.

Step 16

Now your cake should look like a Christmas pudding with a hidden centre inside!