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WhatCameFirst

Birthday cake..

We have three family birthdays between 30th January and 26th February, so we're off to a get together tomorrow. A friend sent me a photo of a pigs in mud cake, so I did that..

Border

  Mind blowing.......... fantastic.


Whats the base made of?
Scottie

To much chocolate for my taste, but hope you enjoy it  
Rena

Scottie wrote:
To much chocolate for my taste...


Same here, however, you did a wonderful job of it!! One of the cutest I've seen!
12Bore

Fantastic!
sapphire

Love that cake    loads of yummy chocolate  

Do you have a recipe please?
sod

Great job   as said lota chocolate there, What did you use please
WhatCameFirst

Thank you for all your lovely comments!

I started by getting some pink sugarpaste to make the piggies and left them to dry over night.  Then I just made two 8" sponges, and sandwiched them together with chocolate buttercream.  I also put buttercream around the sides to stick the Kitkats on. Then I made ganache and when it had cooled, but not set, poured that over the top and put the pigs in place.  

Today it's all boxed up and ready to go to our do. Even better, the ganache has lost its gloss in our cold larder, and looks even more muddy!
sapphire

Hope you all had a lovely time

Any cake left??    

Thanks for the recipe.
Mo

I saw a pic of one of those somewhere and wondered how it was made. So glad to see someone has made one and told us how  

It looks great!
debbie

Brilliant!
sod

and ganache is for me as know very little about such things
Rare one

Ganache is mixture of chocolate and cream, used to make truffles and other chocolate candies, or as a filling in cakes and pastries. The texture of ganache depends on the ratio of cream to chocolate: a greater proportion of cream creates a “loose” or “soft” ganache that is fairly liquid at room temperature, suitable for filling molded chocolates and frosting cakes. A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles.
sod

WOW that would really blow me away too, How rich can anything be Thanks.
kaz

That looks wonderul  
Mo

Thanks again for the instructions  

I made one for our wedding anniversary because we are as happy as pigs in mud   Steve was suitabley impressed.

It is a huge cake though....
sod

Mo wrote:
Thanks again for the instructions  

I made one for our wedding anniversary because we are as happy as pigs in mud   Steve was suitabley impressed.

It is a huge cake though....



Think I seen that somewhere (JW)
WhatCameFirst

sod wrote:



Think I seen that somewhere (JW)


Me too!
Mo

Heehee!
debbie

Think I might need to make one of these for Simon when his book comes out - because of its name though I might need to scatter the genache with something green - green desicated coconut maybe?  and of course make the pigs black not pink ;-)
Rena

If you do Debbie, please post a photo! Green dessicated coconut would be great for that!  
debbie

I just need to find a green natural food colouring with no e additives in!  ideas appreciated or of course an alternative to use as the "clover"
Rena

Hmmmmm~don't know of any natural green dyes (I don't use chem ones either...) ....maybe some really young sprigs of parsley leaf?
Pilsbury

debbie wrote:
I just need to find a green natural food colouring with no e additives in!  ideas appreciated or of course an alternative to use as the "clover"

Not sure,how it would work but how about grinding some sugar with fresh mint leaf, might get some hint of colour on the sugar.
12Bore

debbie wrote:
I just need to find a green natural food colouring with no e additives in!  ideas appreciated or of course an alternative to use as the "clover"

HYG:
http://www.planetbake.co.uk/natur...7aes67UCFfLLtAoduzUAqQ#googlebase
or
http://www.souschef.co.uk/natural...?gclid=CP6Eq7-s67UCFRDKtAodwHcAQg
debbie

cheers 12 bore - absolutely love the sous chef site - will be ordering from there
12Bore

debbie wrote:
cheers 12 bore - absolutely love the sous chef site - will be ordering from there

Now you have to send me a slice!!  

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