Monday, March 11, 2013

Kitkat Piggy Cake. Chocolate truffle cake and announcing the winner of the giveaway



March is a month of lots of cakes for me. Birthdays, birthdays and well, more birthdays. So you know how much baking I'll be doing this month. First up was my brother-in-laws birthday. His request was simple. Either a Kitkat Cake or nice rich chocolate truffle cake.

Do you want any booze in it I asked him? Nope. Simple, delicious cake, that's all I want. I'd made the Kit Kat Cake earlier. In fact it was the first recipe I'd posted on this blog as well. So, I was wondering how to make it different. I'd seen this Piggy Cake on Pinterest and thought I'd try to do a rip off. In fact I had some leftover fondant from a cake made earlier and I decided to bung in a bit of red to make the piggys all pink.

For the cake I used Donna Hay's recipe that had butter in it because I know it's easier to slice from the center.  brushed the cake with some white chocolate liquor to make it moist. And used 36 individual KitKats for this 8 inch cake. I used about a fistful of pink fondant.

This was such a fun cake to make. And quite simple as well. As you can see I am really not very adept with the fondant so there are plenty of cracks, and the ears of one pig kept falling off, so I had to glue it in with some truffle, making the pig looking dirtier! But I have to say it was the cutest thing to cut.




KitKat Piggy Cake

For the Cake
From Donna Hay's Party Cakes

Ingredients

170g butter, softened
1½ cup (265g) brown sugar
2 eggs
1½ teaspoon bicarbonate of (baking) soda
1½ cup (375ml) milk
2¼ cups (335g) plain (all-purpose) flour, sifted
3 teaspoons baking powder, sifted
½ cup (50g) cocoa, sifted

Directions

1. Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy.
2. Gradually add the eggs and beat well.
3. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined.
4. Spoon into two lightly greased cake tin lined with baking paper.
5. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack

For the truffle

400 grams excellent quality dark chocolate
250 ml cream

Directions
1. Chop the chocolate and put it aside.
2. Boil the cream and pour over the chocolate.
3. Stir till the chocolate melts, and then whisk gently to add some air.

Assembly

1. Cut the cakes in the centres, horizontally.
2. Take a bit of the ganache and spread on the bottom of the serving dish. And then place a cake over it. This is ensure that the cake doesn't move.
3. Brush the cake with some liquid of your choice. This can be a weak coffee and sugar decoction. Plain water and sugar or any liquor of your choice.
4. Spread one quarter of the ganache on top of the cake. Put the other layer and repeat.
5. Once the layering is done, do a crumb coat with the ganache, if the ganache is too thick, whiz it in the microwave for 10 seconds. Layer on the coat for the final icing and pat down the kit kat bars.
6. Wrap it with a ribbon to keep it intact.
7.Put your fondant piggies on top and voila! You're ready to serve


Oh and the winner of the Vintage Cakes cookbook giveaway done through random.org  is Monika Manchanda. Please email me your address in the next 48 hours so that I can send you the book asap!

Congratulations Monika. Oh and for the others - stay tuned for my next giveaway announcement mid-week.

6 comments:

  1. that's such a beautiful looking cake... :)

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  2. beautiful cake Ruchira...love the piggies.

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  3. Aiyooo sorry for that :( I got consumed by the give away.. plz forgive!
    The cake is cute especially the piggies :)

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  4. And I am seeing it only now :\

    I guess missed the cookbook?

    ReplyDelete

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