Begin by making the cake toppings. I used ready made pink icing but you can colour your own white icing. I made these at the start of the week to allow time to harden and set. DO NOT store them in an airtight container since they will go sticky and fall apart. Store them on grease proof paper in a cardboard box.
The cake can easily be made the day before. Begin by making a chocolate sponge cake. Sift together 275g plain flour, 3 level tbsps cocoa powder. 1.5 level tsps bicarbonate of soda and 1.5 level tsps baking powder. Add 215g caster sugar and mix well. Make a well in the dry mix and add 225ml sunflower oil, 225ml buttermilk (you can substitute yoghurt with a tsp of lemon juice for this), 3 beaten eggs and 3 tbsps golden syrup. Beat well and then pour into two 8 inch cake tins that you have greased and lined. Bake at 160 degrees for about 40 minutes until they are well risen and a skewer comes out clean.
Leave to cool for 5 mins then remove from tin and allow to cool completely.
Next make the filling- combine 150g icing sugar, 50g unsalted butter and 20g cocoa powder.
When it is all combined and crumbly pour in around 1.5 tbsp milk. You want to bring it together into a thick stiff paste.
As soon as you hit this consistency give it a final mix and then spread onto one of the cool cakes and put the other on the top.
Next make the ganache crumb coat to cover the cake. Melt together 200ml double cream with 200ml chocolate.
Leave this to go cold and then whisk it on high until it is light and fluffy.
Next you need to line up your kitkats. You can use your imagination here and use a different type of chocolate- but these give a good effect for the mudbath itself.
Then use the ganache topping to cover the top and sides of the cake.
Once it is completely covered "stick" the kitkats onto the edge of the cake.
Then tie a ribbon around it to hold it all together.
Now for the "mud". I did this in two layers- first I combined the left over filling that I used to ice between the cakes together with the ganache crumb topper. I beat this together until it was a spreading consistency and spread this all over the cake.
Next I positioned by sugarpaste pigs.
Then I added another layer to make it look like mud. I made some chocolate cupcakes to go round the cake for the candles (and for guests to take home with them) and I used a ganache topping for those (250g dark chocolate and 250g double cream).
Again when cool I whisked it til it was thickened. This covered 13 large cupcakes and the remaining amount I used to swirl around the pigs to give a mud effect.