How to Make a Cadburys Snowball Pudding Cake

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

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

Gently mix for about 2 mins until smooth and creamy.

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.

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.

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

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

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.

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.

Using the red fondant roll three berries

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”.

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