I was so excited because she was coming up to visit
Emerald on her birthday! So I planned a lovely dinner at my Brothers place and
i said that Ill make the cake. My mum used to LOVE Pigs-yes your read
right...PIGS, so I thought pigs in mud might be the best cake to make. My mum
however does not like rich chocolate cakes, so I decided to make a yummy WHITE
chocolate cake instead and also use Wafers instead of kitkats. Heres the
recipe. It was delish! So this is my version of the pigs in mud cake. If
you do like Chocolate cake, use a chocolate mud cake recipe instead of white
chocolate and go back to kitkats on the side instead of white wafer
sticks.
ingredients
for the cake
9 oz chopped butter
5 oz chopped
white chocolate
16 oz superfine
sugar
1 cup milk
8 oz
all-purpose flour
3 oz
self-raising flour
1 teaspoon
vanilla essence (or extract)
2
lightly beaten eggs
*** i
doubled this recipe so i could make 2 cakes to stack on top. if you dont want a
very tall cake, just half the recipe and watch the cooking time, as it will be
less to bake.
Method
Preheat
oven to moderately slow (170C).
Grease
deep 20cm-round cake pan; line base and side with baking paper.
Combine
butter, chocolate, sugar and milk in medium saucepan; using wooden spoon, stir
over low heat, without boiling, until smooth.
Transfer
mixture to large bowl; cool 15 minutes. Whisk in flours then essence and egg;
poor mixture into prepared pan. Cover loosely with foil, bake for 1 hour.
Discard
foil, stand cake in pan for 10 minutes then turn onto a wire rack; turn
top-side up to cool.
** i found using the foil loosely over the top of the
cake during baking time was GREAT to help stop the rise of the cakes!
Ingredients
for the frosting inside the cake
150g icing sugar – sifted
50g unsalted butter,
softened
20g unsweetened cocoa powder
1 1/2 tbsp whole milk
Method for making the frosting:
Using the electric whisk or mixer with the paddle attachment,
slowly beat together the icing sugar, cocoa and butter until the butter is
completely mixed in (mixture will still be powdery at this stage)
With the machine still
running on a slow speed, gradually pour in the milk
Once added increase the
speed to high and whisk until light and fluffy
Spread evenly between the
two cakes
Ingredients for the pigs
Ready to roll fondant icing
Pink food colouring
To make the pigs, its really up to
you and your imagination. I just softly kneaded the dye into the fondant until
I had the desired colour, then I just started rolling the balls and copying the
picture of the pigs to make my own. HAVE FUN!
Ingredients
for the chocolate sauce topping
250ml double cream
400g milk chocolate
Method for
making the chocolate sauce:
Put your cream in a pan over
low heat
Keep stirring until it just
starts to boil
In between break the
chocolate bars into pieces
When the cream is almost
boiling take it from the heat and gradually add chocolate
Keep stirring until you have
a nice smooth mass and then leave to cool stirring every now and again
This
is where you need to be patient! Make sure it has cooled and thickened before
you take the next steps!
Cut about 1 inch off the
ends of the white chocolate wafers. (I needed to do this so the top of
my cake tin would fit, also makes for a shorter fence, but make sure you dont
cut it too short, you need some fence to hold the sauce)
Once your chocolate sauce
has cooled at thickened to a custard consistency you can start smearing it on
the sides of your cake. Use a spatula or the back if a knife to do this.
Once you’ve smeared it all
around you can stick your wafers on. This can be a bit tricky so place them on
a slight angle against the cake. When you have gone right around quickly tie
your ribbon around the cake. This will pull the wafers up straight against your
cake
When the left over chocolate
sauce is only just fluid pour it over the top of the cake. MAKE SURE IT IS NOT
TOO THIN WHEN YOU DO THIS OR IT WILL SEEP BETWEEN THE KITKATS.
Before it totally sets place
your little piggies on the chocolate
Place in the fridge to set
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