Pigs In The Mud Cake

20140618-174748-64068839.jpg
This is my 2nd attempt on making this cake, I made a few mistake in my first attempt when I made this last year. On Monday, when Marissa tells me that she was born in the year of pigs, immediately I know exactly what cake to bake for her as an advance 19th birthday celebration. Happy Birthday to you Marissa!

STEP 1
Important Note: The fondant pigs must leave it to dry for at least 24 hours before putting onto the cake to prevent it to melt on the cake, if possible leave it for a few days to let it completely harden.
Ingredients
Take about 180g of fondant
Electric pink gel color

Glue:
Icing sugar mix with a tiny bit of water

For the fondant pigs bottoms (make 3 of these)
1. Add enough pink gel color onto the fondant and knead well
2. Take 20g of fondant and roll into a ball for the pigs bottom and a thin worm shape for the tail
3. Use a toothpick make a line on the ball, make two bottom cheeks.
4. At the top of the cheeks use a small ball tool to make a little indentation where the tail will go
5. Add a small amount of glue in the hole, use the worm shape fondant and twirl into a little tail, attach to the hole

20140618-164305-60185952.jpg
Bathing pig:
1. Take 20g of fondant and roll into a ball for the pig’s head and 30g for the tummy
2. Make 4 pea size balls for trotters, use a toothpick make little line
3. Make 2 small triangle for the ears, use the small ball tool to make the ‘ear hole’
4. Make 1 small oval for the snout
5. use a toothpick to make ‘eyes’, ‘nostrils” and ‘belly button
6. Attach the ears and snout using the glue

20140618-164755-60475291.jpg
Paddling pig:
1. Take 20g of fondant and roll into a ball for the pig’s head and 30g for the body
2. Take 5g each for the arm, make a long sausage shape and cut in 2, snip away a little triangle shape to make each trotter
3. Make 2 small triangle for the ears, use the small ball tool to make the ‘ear hole’
4. Make 1 small oval for the snout, use a toothpick to make ‘eyes’, ‘nostrils” and ‘belly button
5. Attach the ears and snout using the glue, leave to dry
6. Attach the arms to the body using the glue, leave to dry
7. Lastly attach the head to the body

20140618-164755-60475367.jpg
STEP 2
Chocolate Mud Cake
Preparation time : 15 mins
Cooking time: 30-35 min

Ingredients:
(A)

115g Butter (room temperature)
100g normal white sugar
115g light brown sugar

(B) sift together
170g Self raising flour
50g cocoa powder
1/2 tsp bicarbonate of soda
1/4 tsp of salt

4 medium eggs (room temperature)
6 tbsp sour cream
1 tsp vanilla extract

Method:
1. Per heat the oven to 180 degree and line a 9 inch baking tin
2. Put the ingredients (A) in the mixer bowl and slowly increase to high speed and cream butter and sugar until pale and fluffy
3. Add in the vanilla essence
4. In a small bowl, beat one egg lightly, reduce to speed 4 beat in the eggs, one at a time, If it looks curdling add 2 tbsp from the flour mixture
5. Fold in the flour mixture, and sour cream, alternating between the two – starting and ending with the flour
6. Pour the batter into the tins and gently encourage the mix to the sides.
7. Bake for 30-35 mins until they smell ready and a skewer comes out clean.
8. Let cool 5 Mins in tins, then turn on to a wire rack to cool
9. When it is completely cool, slice the cake into half (horizontal)

STEP 3
Fillings:
100g fresh whipping cream
1 tbsp caster sugar

Method:
1. Chill the mixer and whisk attachment in the fridge for 15 mins
2. Pour the whipping cream in the mixer and whisk for few secs, add in the sugar and whisk till ribbon

20140618-165520-60920112.jpg
STEP 4
Put the whipped cream onto one half of the cake, spread evenly, then place the other half of the cake on top.

STEP 5
Chocolate Ganache
Ingredients:
300g Nestle milk chocolate melts buttons
150g thicken cream

Method:
1. Put the chocolate and thicken cream in the bowl
2. Microwave for one mins on Medium setting. remove, stir with a spoon, put in another min, stir again, repeat the steps till all melted.
3. Once melted, use the whisk and whisk for 3-4 mins till thicken and glossy.
4. Leave to cool before use

STEP 6
Ingredients:
400g (2 packets) of chocolate fingers or 20 pieces of Kit Kat bars
Ribbons

Method:
1. Apply a thin layer of chocolate ganache to the top and the sides of the cake
2. Start to place chocolate fingers around the side of the cake – the ganache will act as a ‘glue’
3. Tie with a ribbon to secure the cake
4. Pour over the WARM ganache over the top of the cake
5. Leave to cool slightly before using the back of a HOT teaspoon (heat the spoon in boiling water, it will help to glide through the ganache easily) to make ‘ripples’
6. Leave to cool further slightly before putting the pigs in (to prevent the pigs sink in)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s