Chocolate Christmas Pudding Piñata Cake

A fun alternative to the traditional Christmas pudding made using the Piñata Cake Pan and Holly Icing Cutters.


    For the cake

    • 100g cocoa powder
    • 180ml boiling water
    • 200g unsalted butter, softened
    • 450g caster sugar
    • 6 eggs
    • 400g self-raising flour
    • 2 tsp baking powder
    • 150ml single cream
    • 2 tsp vanilla extract

    For the buttercream

    • 3 tbsp cocoa powder
    • 3 tbsp boiling water
    • 115g unsalted butter, softened
    • 225g icing sugar

    For the filling

    • 450g small sweets of your choice

    To decorate

    • 340g pack Wilton Bright White Candy Melts
    • A little white vegetable fat, for greasing
    • 15g Renshaw Green Ready To Roll Icing (from the Primary Colours Icing Pack)
    • 10g Renshaw Red Ready To Roll Icing (from the Primary Colours Icing Pack)


  1. Preheat the oven to 160°C/Gas 3. Coat the inside of your cake pan with Cake Release, giving a generous coat to every surface of the pan and making sure the underside of the insert is well greased.
  2. The cake is prepared and baked in 2 stages. For the first cake, mix 50g of the cocoa to a very smooth paste with 90ml boiling water in a small bowl. Set aside to cool slightly.
  3. In a large bowl combine 100g of the butter, 225g of the sugar and 3 of the eggs. Sift 200g of the flour with 1 tsp of the baking powder into the bowl then add the cocoa mix, cream and vanilla extract. Using an electric hand mixer, combine all the ingredients until smooth and well mixed.
  4. Spoon the cake mix into the prepared tin and smooth the surface. Carefully put the piñata insert into place, making sure it is in the locked position.
  5. Bake on a low oven shelf for 40-45 minutes or until well risen and a skewer comes out clean when inserted.
  6. Leave the cake to cool completely in its tin on a wire rack. This can take up to an hour and we don’t recommend trying to turn it out sooner as the cake may break. Once completely cooled, carefully remove the insert and turn the cake out using a large plate to help you invert it. Set aside with the largest part of the cake underneath.
  7. Wash the cake pan and insert then coat generously with Cake Release and make the second cake following steps 2 to 6.
  8. Whilst the cake is cooling, prepare the buttercream. In a bowl, mix the cocoa powder to a smooth paste with 3 tbsp boiling water and set aside to cool slightly. Beat the butter until very soft and pale then gradually beat in the icing sugar and finally the cocoa mix until smooth and well combined.
  9. To assemble your cake, position one cake half with the narrower end on a plate. Spoon your chosen sweets into the centre of the cake. Spread buttercream around the edge of this cake then carefully top with the other cake half, pressing the widest edges together to form a pudding shape. Leave to set.
  10. Melt the Candy Melts according to the packet instructions. Once completely smooth, spoon over the top of the cake to resemble custard or cream, as shown.
  11. Lightly grease a surface with white fat, roll out the green icing and cut out a selection of holly leaves. Then roll the red icing into very small balls to create berries. Arrange the leaves and berries on top of the cake and serve.
  12. Tip: This piñata cake is best enjoyed on the day it’s made.