Merry Birthday!

Merry Birthday Cake

Here’s to poor old Noel and Holly, whose birthdays are on December 25th.  In fact here’s to everyone who happens to have a birthday during the festive season.  Have you had to put up with a ‘joint present’, or no-shows at your birthday party because everyone is with their family?  Fear not! Thanks to those fab peeps at Three Mobile, your family and friends get a chance to make it right, this year.

Bake Off’s Ed Kimber has created a Merry Birthday Pudding to celebrate December birthday bods.  It’s not a cake and it’s certainly not a (Christmas) pudding.  Break into the chocolate ganache surface and you’ll discover sparkly, funetti sponge, reminiscent of birthday cakes. Plus the centre is bursting with colourful sweets that scream Happy Birthday and not Happy Christmas!

“I have friends with Christmas birthdays and they always feel left out,” says Ed.  “So the idea of making it right for them is great – and what better way to do it than with cake! It was a real challenge to create something that was, in its truest form a birthday cake, but had a real Christmas twist. I love the idea of playing with traditional recipes to create something new and unique and hope people enjoy making the Merry Birthday pudding at home.”

Here’s the recipe, if you want to give it a try…

Merry Birthday Pudding

  • 175g unsalted butter, very soft
  • 175g caster sugar
  • 1 tsp vanilla bean paste
  • 3 large eggs, lightly beaten
  • 175g self raising flour
  • 1-2 tbsp milk
  • 50g sprinkle

Vanilla Buttercream

  • 60g unsalted butter
  • 120g icing sugar
  • 1 tsp vanilla bean paste
  • 1-2 tbsp mil

Spiced Chocolate Ganache

  • 200g dark chocolate
  • 175ml double cream
  • 2 tbsp light brown sugar
  • 1/2 tsp mixed spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamon
  • 20g unsalted butter, softened

White Chocolate Glaze

  • 100g white chocolate
  • 40ml double cream

To Decorate

  • 120g colourful sweets
  • Holly and ivy decorations


The Merry Birthday Pudding Recipe

·       175g unsalted butter, very soft

·       175g caster sugar

·       1 tsp vanilla bean paste

·       3 large eggs, lightly beaten

·       175g self raising flour

·       1-2 tbsp milk

·       50g sprinkles


Vanilla Buttercream

·       60g unsalted butter

·       120g icing sugar

·       1 tsp vanilla bean paste

·       1-2 tbsp milk


Spiced Chocolate Ganache

·       200g dark chocolate

·       175ml double cream

·       2 tbsp light brown sugar

·       1/2 tsp mixed spice

·       1/2 tsp ground cinnamon

·       1/4 tsp ground cardamon

·       20g unsalted butter, softened


White Chocolate Glaze

·       100g white chocolate

·       40ml double cream


To Decorate

·       120g colourful sweets

·       Holly and ivy decorations



1.     To make the funfetti batter place all of the ingredients, except the milk and the sprinkles into a large bowl and using an electric mixer beat together until smooth and combined. Add the milk and sprinkles and mix together briefly to incorporate evenly.

2.     Place the batter into a 1litre pudding basin that has been lightly greased and coated with flour and its base lined with parchment paper. Bake in an oven preheated to 180C (160C Fan) for 1 hour or until a skewer inserted into the middle of the cake comes out clean. Allow to cool in the basin for 10 minutes before inverting onto a wire rack to cool completely.

3.     Whilst cooling make the buttercream by simply beating the butter and sugar together until light and fluffy. Add the vanilla and milk and beat to combine.

4.     Once cooled, use a serrated to knife to cut the cake into four layers. Place the middle two on top of each other and use a cookie cutter to cut a hole in the middle of the layers. Use the buttercream as glue to stick the cake back together, but before you place the last layer on top fill the hole with the sweets, sealing in with the last piece of cake.


5.     To make the ganache roughly chop the chocolate and place into a large bowl. In a small pan place the cream, sugar and the spices and bring to the boil, whisking to help dissolve. Once just come to a boil pour over the chocolate and leave for a few minutes before stirring to combine. Add the butter and stir to combine. Set the ganache aside until thickened then use to cover the cake, creating our mock Christmas pudding.

6.     To finish the decoration place the cake into  the fridge until the ganache is firm to the touch. Place the white chocolate and cream into a bowl set over a pan of simmering water and stir together until smooth and melted. Remove from the heat and pour over the cake, teasing it over the edges. Finish by placing the holly and ivy decorations on top.

If it’s too late to get baking for this year, you can always keep the recipe for next year.  Holly or Noel will be thrilled with this birthday treat (much more fun than a Christmas jumper).

About Delights by Cynthia

I have a cake business called Delights by Cynthia. I blog about cakes, treats and all things sweet.
This entry was posted in Baking, Birthday Cake, Birthday party, Cake, Cakes, Celebrate, Celebration, Christmas, Uncategorized and tagged , , , , , , , , , , , . Bookmark the permalink.

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