So, it was my little sister’s 18th, and having seen a few of these cakes doing the rounds on the internet I saw it as the perfect opportunity to give it a whirl. I had no prior fondant experience and found the decorating a piece of cake. So don’t let the appearance fool you into thinking you need any skills to create your own version.
For the cake
- 400 grams self raising flour
- 400 grams caster sugar
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 80 grams best-quality cocoa powder
- 350 grams soft unsalted butter
- 4 large eggs
- 3 teaspoons vanilla extract
- 300 ml sour cream
- 110 grams soft butter
- 160 grams icing/powder sugar
- 2 tbsp milk
- 160 grams milk chocolate
- Good quality dark chocolate (I used green and blacks)
- Double Cream
- A load of kitkats
- Pink Fondant
- Ribbon (for holding on the kitkats)
- Take everything out of the fridge so that all the ingredients can come to room temperature.
- Preheat the oven to gas mark 180°C and line and butter two 20cm / 8 inch sandwich tins with removable bases.
- Cream together the butter and sugar until light and fluffy then beat in the eggs and the rest of the ingredients – baking powder and bicarb, cocoa, vanilla and sour cream – until you have a smooth, thick batter.
- Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time or cook them separately.
- Remove the cakes from the oven and, in their tins, let cool on a wire rack for 10 minutes before turning out. Don’t worry about any cracks as they will easily be covered by the icing.
- Now for the butter cream:
- Place the butter and icing sugar into a large bowl and cream together until light and fluffy.
- Meanwhile, break the chocolate into pieces, over a bain-marie (make sure the bowl doesn’t touch the water). Once melted, stir with a wooden spoon and place to one side.
- Add the milk to the butter and sugar mixture, and mix thoroughly.
- Add the melted chocolate and beat furiously until light, smooth and shiny.
- Once your cake has cooled, level it off using a bread knife so that the two layers sit comfortably together. Next, secure the bottom layer to the board or plate you will be using to display the cake using a spoonful of the butter cream; smother a generous amount onto the top and put on the second layer. Hold a little back to smother the sides of the cake. This will help the KitKats stay in place.
- Now for the ganache:
- In a bain-marie, melt the chocolate. At the same time heat your cream in a pan over the hob. Once the chocolate has melted, take the cream off the heat and pour in the chocolate. Mix thoroughly until thick and combined.
- Leave to cool.
- Next, mix the ganache and pour over the cake allow a little to go over the sides as it will help the KitKats stick. I used a spoon to make swirls in the mud. Now you can get out your KitKats and stick them around the cake, making sure not to leave any gaps.
- Once this is done, secure the KitKats with a ribbon.
For the Little Pigs