Pig Pen Cake
How to make a decorate a pig pen birthday cake with ready to roll fondant icing.
Recipe by Maisie
Uploaded by Maisie
Time to make
- 315 g self-raising flour
- 155 g plain flour
- 315 g butter
- 315 g caster sugar
- 5 eggs
- 500 g buttercream
- 857 g Renshaw Chocolate Flavour Ready to Roll Icing
- 375 g Renshaw Yellow Ready to Roll Icing
- 30 g Renshaw Jet Black Ready to Roll Icing
- 15 g Renshaw Lincoln Green Ready to Roll Icing
- 125 g Renshaw Pink Ready to Roll Icing
- 15 g Renshaw Fuchsia Ready to Roll Icing
- 15 g Renshaw White Ready to Roll Icing
- 15 ml sugar glue
Renshaw products used
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Using the listed ingredients, bake your cake in a square tin. Trim the crust from the cake and slice the top flat. Cut the cake into four equal sized squares. Trim either side of the two top layers of the cake to shape the sloped roof. Sandwich all the layers of the cake together with buttercream, then spread a layer of buttercream over the surface of the cake to help the ready to roll icing stick.
With the brown icing, roll out and place one side of the cake down onto it, then cut around the shape. Lift carefully, then mark all the lines for the wooden planks in the brown icing with a knife. Cover the other side and the front and back of the cake in the same way, sticking the joints together with sugar glue.
Mark the plank ends, creating some jagged ends with a knife. Then cut out a little door in the front and a hole in the side of the pen. Remove the sugar paste from these holes.
Roll the yellow icing and cut an oblong to fit the roof. For the straw effect, make cuts by drawing the knife downwards to stretch and frill the edges, then lift carefully and position on the cake. Mark more lines on the roof and cut a little hole in the roof, removing the sugar paste.
Using the black icing, thinly roll out and cut pieces to fill the holes at the front, side and roof of the cake. Roll the remaining brown icing into a strip to cover the cake board around the cake. Press down to mark an uneven surface and trim the excess from the cake.
Using the green icing, make blades of grass by rubbing the piece of icing over a fine grater. Sprinkle the resulting tiny blades of grass into little piles on the cake board and around the edge of the pig pen, scattering unevenly. Use sugar glue to secure the piles of grass into position.
Roll the trimmings of the yellow icing and cut thin strips to scatter as straw around the cake board. Use a blossom plunger cutter to cut the white icing to make flowers and roll little balls of yellow for the centre of the flowers.
Use the pink icing to make the pigs heads by rolling a ball. Then mark a smile using a circle cutter held at an angle. Indent two eyes using a cocktail stick. Model two ears in pink sugar paste turning them up at the tip. Make an oval snout using the dark pink icing, indenting with a cocktail stick to form nostrils.
Make several different sized pigs and stick them around the pen with sugar glue. For the pigs bottom, mark a line on a ball of pink sugar paste using a knife. Then roll a thin sausage of paste and twist it around to make a curly tail, and shape two feet. Place it outside the door of the pen.