I’ve admired this cake on Pinterest for a while now and so when I was asked to make a cake for my Aunt’s birthday a few weeks back, it seemed the perfect choice. It’s very easy to make (and could be made even easier by using a packet cake) but is memorable and super cute so is excellent if you’re short of time (or patience) like I am. It would also be very popular at a children’s birthday party or as a present for a friend with a sense of humour!
Ingredients (serves 8-10)
1 cup water
1 ½ cups caster sugar
125g butter, chopped
20g cocoa powder
½ teaspoon bicarb soda
1 ½ cups self-raising flour
90g butter, chopped
⅓ cup water
½ cup caster sugar
1 ½ cups icing sugar
⅓ cup cocoa powder
400g dark chocolate
4 large blocks of Kit-Kats
White fondant icing
Flesh/coral food colouring
Green buttercream (if desired)
Sugar flowers (if desired)
To make the cake: preheat oven to 180°C/160°C fan-forced. Grease and line a 20cm round cake pan.
Combine the water, sugar, butter & sifted cocoa and soda in a small saucepan; stir over heat, without boiling, until sugar dissolves. Bring to the boil then reduce heat; simmer, uncovered, 5 minutes. Transfer mixture to medium bowl; cool to room temperature.
Add flour and eggs to bowl; beat with electric mixer until smooth and pale in colour. Pour into pan and bake about 25-30mins (check regularly from 15 mins as ovens vary considerably).
Stand cake in pan 10 mins before turning, top-side up, onto wire rack to cool.
To make frosting: combine butter, water and caster sugar in a small saucepan; stir over low heat, without boiling, until sugar dissolves. Sift icing sugar and cocoa in small bowls then gradually stir in hot butter mixture. Cover, refrigerate until frosting thickens. Beat with a wooden spoon until spreadable.
Break Kit-Kats into pairs (be careful as they can break easily) and get out serving dish/cake board.
Once cake is completely cool, cut carefully in half and level the top. “Glue” bottom of cake to serving dish/cake board with a little bit of frosting. Sandwich cakes with a generous amount of frosting and then coat the sides and top with the remaining frosting.
Working quickly, place the Kit Kats around the edge of the cake until the cake is completely surrounded. This will act as the “fence” of the pig pen. Tie the ribbon around it to fasten.
To make the ganache, gently heat chocolate and cream in a saucepan and stir until melted and combined. Put in fridge to cool.
Meanwhile, colour modelling fondant (I use Orchard) with coral/flesh colour until desired pig colour reached. First I made the three little bottoms by making little balls, making the butt crack using a skewer and making a little hole to place a tail. To make the tails, make a thin worm shape, twist it so it looks like a corkscrew and attach using a tiny bit of water. Then make two bellies with holes for belly buttons and two faces which are made by one ball with a smaller ball on top for a snout, holes for eyes and nostrils, and little triangles for ears. Faces which are one ball with a smaller ball for a snout and little triangles for ears. Finally, make four little trotters for the floating pig and arms ending in trotters for the sitting pig (it’s really a trial and error process, keep trying until you’re happy with the shapes and proportions).
Remove the ribbon from the Kit Kats once they are firmly attached to the sides of the cake (so it doesn’t get dirty in this process), and carefully pour ganache onto the top of the cake to make the mud. While still soft, position pigs as desired and make ‘ripples’ using the back of a teaspoon.
Refrigerate until ganache is firm. Then return ribbon to place, add buttercream “grass” and sugar flowers if desired, and serve. Enjoy!
Cake recipe from Women’s Weekly Classic Cakes (as Family Chocolate Cake), inspiration from various pinterest posts.