Pigs in Mud Cake

By Monday, September 16, 2013

I had been wanting to try out the Pigs in Mud cake and my sister's 21st birthday was the perfect occasion! This cake is great for celebrations of any sort as it is humorous and appetising. It really does impress yet is surprisingly easy to make.  I used a basic chocolate cupcake recipe from the Hummingbird Bakery Cookbook and doubled to give two generous layers of cake. The most fiddly and time consuming part was the making of the pigs, but everything else remained very straightforward. Leave a good few hours to prepare this cake and preferably make it the day before it needs to be served to allow the flavours to improve. 

You will need:

Chocolate Cake:
200g plain flour
40g cocoa powder
280g caster sugar
1 tsp baking powder
80g softened butter
240ml whole milk 
2 eggs
1/2 tsp vanilla extract

200g dark chocolate
284ml double cream

500g fondant icing
pink food colouring
10 packs of 4 Kit Kats 
white ribbon

Preheat the oven to 180 degrees/ gas 4 and lightly grease two 20cm cake tins. In one bowl beat together the butter, milk, eggs and vanilla. In a separate bowl mix together the flour, sugar, cocoa and baking powder then add to the egg mixture. Evenly distribute between the two baking tins and bake on the same level of the oven for 25-35 minutes until well risen and a skewer inserted into the middle comes out clean. Leave for 5 minutes in the tins then turn out and leave to cool completely. 

Whilst the cakes cool add the cream to a saucepan over a medium heat. Heat until it is just about to boil then remove from the heat. Break the chocolate into a small mixing bowl and pour the cream over. Stir until the chocolate has melted completely and the mixture is smooth. Leave to cool completely. 

Place one of the cake layers on a large plate and generously cover with ganache. Sandwich the other layer on top and cover with ganache. The sides of the cake can be as messy as you want, but the top needs to resemble a mud bath so use a palette knife to make ripple effects.        

Break the Kit Kats into two's and line the outside of the cake to resemble a fence. 

Tie the ribbon around the middle of the cake and fasten tightly. Try and line the Kit Kats up straight to resemble a neat fence. 

On a clean work surface add a good few drops of the food colouring to the fondant and roll so that the colour spreads out evenly. 

Add more food colouring and rolling the fondant to reach the colour you want.

Once the fondant is the right colour use a toothpick to help you sculpt out two pig bodies and three bottoms. This part does take a lot of patience but is worth it to make the most authentic pigs!

Arrange the pigs on the cake according to the pictures below. Serve and enjoy! 

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