Preheat the oven to Gas 5/190C and check the rack is in the middle of the oven. Use cake release to grease the cake tins. In a bowl add the butter, flour, sugar and eggs, along with 1 tsp of baking powder and a pinch of salt. Add a couple of drops of orange extract, then using a hand mixer, cream all ingredients together until lighter than when you started and creamy in appearance. The consistency should be what we call ‘dropping consistency’ so it should easily come off the spoon, if not then add a few drops of milk until the desired consistency is met. Divide the mixture between the two cake tins. Bake for about 20 minutes until well risen and a toothpick comes out of the centre of the cake clean. Turn the cakes out onto a wire rack and leave to cool.
For the Filling
Whip the cream to medium peaks with a handheld electric mixer and add some chocolate buttons. Once the cake is fully cooled fill the centre of the cake with the whipped cream and chocolate buttons filling. Pop the other cake on top and transfer it on your serving plate/platter
To make the butter cream icing add the butter and icing sugar in a bowl and using a free standing mixer, mix the ingredients together for around 7 minutes. Once this has been mixed together, add the slightly cooled melted chocolate and mix for a few seconds. Then using a palette knife spread the icing on to the cake ensuring all the sides are covered. Use a regular knife to swirl the icing to look like ‘mud’.
Make piggies using the pink fondant icing, then use a toothpick to fashion eyes and a mouth. Pop on top of the cake!
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