How to Make a Cadburys Snowball Pudding Cake

snowball-pudding-cake

Last year it was the malteaser pudding cake, this year, we’re going mad for Cadburys Snowballs! This snowball pudding cake is perfect for the chocolate-hearted – and a breeze to make!

Instructions by Ruth Wildish.

You Will Need Craft Essentials
How to Make

1. Pre-heat the oven 180OC / 160C fan assisted ovens / Gas mark 4.

2. Empty the contents of the cake mix into a large bowl and add the water, eggs and oil.

3. Gently mix for about 2 mins until smooth and creamy.

4. Grease the hemisphere tins and sit in their rings on a baking tray. Divide the mixture between the two halves and cook in the oven for about 30 minutes or until firm to the touch.

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5. Leave in the tins to cool enough to handle, then run a sharp knife across the top of the cakes, using the edges of the tin as a guide, to trim off any excess.

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6. Turn out of the tins and leave to cool. When completely cool wrap in Clingfilm and pop in the freezer for about 30 minutes until hard to the touch.

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7. Remove from the freezer and trim the bottom of one cake and stick to the board with buttercream.

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8. Cover the bottom half with buttercream, place the top half on to the bottom half and cover with buttercream. Your cake should look like a big snowball! 9. Stick the Cadburys Snowballs into the buttercream in rows until the cake is covered.

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10. Make your holly leaves by cutting out a round, then lightly score a line down the centre. Using a smaller round cutter, cut three segments away to form the holly leaf shape.

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11. Using the red fondant roll three berries.

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12. Roll out the chocolate fondant to a couple of inches bigger than the hemisphere tin, then using a sharp knife cut a wavy line around the tin, this will be the chocolate “cream”.

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13. Drape the chocolate fondant over the cake then add three holly leaves and berries in the centre to finish.

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