For my son's 2nd birthday, I made Smitten Kitchen's monkey cake (he is truly a little monkey - always on the move, always being silly, always jumping or climbing on top of things. And he likes bananas. I'm just saying...).
For my daughter, I have had my eye on the Pigs in the Mud cake for a while now. And aptly, she is my little piggy. In the cutest and most loving way imaginable. She loves to eat. I always say "Where there's food, there's Eva!" She doesn't mind making a mess when it comes to food. Or anything for that matter. And she hates cleaning up! My son is the neat freak. At almost-four, he takes pride in making his bed in the mornings.
Back to The Pig Cake. The simplest way to break it down is probably to outline the steps I took in order, then share the recipes I used. In my usual style, I collected info from several parts of the Internet to make sure I was on track.
BASIC STEPS
Step 1: Make pink pigs with marzipan and pink food coloring
Step 2: Bake 2 cakes (I used 9-inch cake pans) and let them cool
Step 3: Make the buttercream frosting to mold the cakes together and frost around the circumference of the tiered cakes to stick the Kit Kat bars
Step 4: Stick on the Kit Kat bars (I used precisely 45 sticks)
Step 5: Tie the ribbon around the bars to keep them in place (I found mine to stick just fine but the internet warned me of falling walls of Kit Kat so I took the precaution just in case. Plus who can resist cute pink gingham ribbon)?
Step 6: Make the chocolate ganache for the "mud" and let it cool for 5 minutes
Step 7: Spoon the mud onto the cake. Be careful not to pour too much around the edges so to avoid seepage through the Kit Kat bars.
Step 8: Place the pigs on the cake
Step 9: Step back, admire your work and snap a few pics!
DETAILED DESCRIPTIONS
Step 1: Making Little Piggies
Ingredients:
- Store-bought marzipan
- Pink food coloring or if you're like me and only have food coloring in RYGB, use 8 drops of red, 1 drop of blue and 2 drops of yellow and use a tiny, tiny, tiny amount of this to mix into your marzipan
- cutting board or large surface to work on
- 2 toothpicks
Then I simply followed this 2-minute video before making the pigs, then placed the box in the refrigerator.
Step 2: Cakes
I chose to make banana cakes to avoid chocolate overload and used the same recipe I had used for my son's monkey cake from Smitten Kitchen.
Step 3: Chocolate Buttercream Frosting
I slightly modified Deb's (master of Smitten Kitchen) recipe for frosting and used the following proportions:
Ingredients:
1 cup butter (room temp)
2 cups confectioner's sugar
4 tbsp whole milk
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
Method:
1) Place all the ingredients in a food processor and blend.
2) Sandwich the cakes together with the frosting and then spread more frosting along the circumference of the tiered cakes.
Step 4: Walls of Kit Kat
Break the Kit Kat bars into twos and place each pair of bars along the walls of the tiered, frosted cakes.
I read on several blogs that it was safer to place the bars at an angle to avoid a wall-collapse, but with the frosting in place, the bars stuck to the cake pretty well.
I read on several blogs that it was safer to place the bars at an angle to avoid a wall-collapse, but with the frosting in place, the bars stuck to the cake pretty well.
Step 5: Tying the Gingham
In my hours of pregnancy-induced insomnia, I looked up "how to tie the perfect bow" because I am awful at bows. I'm not saying the bow on my cake is perfect. In fact it's very imperfect, but I thought I'd share for those who are interested.
Step 6: Chocolate Ganache
Ingredients:
1 cup heavy cream
12oz Semi sweet chocolate chips (I used Ghirardelli chips)
Method:
Once again, an easy and quick recipe to make the ganache.
Boil cream. Add to dish with chocolate milk pieces. Stir. Cool for 5 minutes.
Step 7: Spooning the "Mud" onto the Cake
Pretty simple. I used a tablespoon and was extra careful when spooning the ganache along the edges of the cake. I didn't suffer any seepage and found the ganache to be a perfect consistency. If yours is too runny, you may want to wait for it to cool a bit more.
I saved the remainder of my ganache to serve on the side in the event my choco-loving family wanted a wee bit of extra frosting.
Step 8: Placing the Piggies in the Mud
I did this with my hands, but felt I might have needed a pair of tweezer-like tongs for more accuracy! It looked fine in the end. The marzipan stuck pretty well, so I didn't end up with headless pigs.
TA-DA! Here it is, and here they are! What a fun little project!
Pretty simple. I used a tablespoon and was extra careful when spooning the ganache along the edges of the cake. I didn't suffer any seepage and found the ganache to be a perfect consistency. If yours is too runny, you may want to wait for it to cool a bit more.
I saved the remainder of my ganache to serve on the side in the event my choco-loving family wanted a wee bit of extra frosting.
Step 8: Placing the Piggies in the Mud
I did this with my hands, but felt I might have needed a pair of tweezer-like tongs for more accuracy! It looked fine in the end. The marzipan stuck pretty well, so I didn't end up with headless pigs.
TA-DA! Here it is, and here they are! What a fun little project!