I altered the salted caramel ganache recipe a bit by using only half dark chocolate and substituting the second half with milk chocolate. The result was delicious, gooey salted caramel ‘mud’.
I made the pigs from fondant and let them set for a few days before they plunged into the mud. In my research for this cake I found that you can actually purchase the pigs on etsy but I totally recommend making them yourself. Fun and easier than they look.
Assembling the cake was also easy. Just place one cake on the cake board, fill with the ganache, top with a second cake and then ice the sides with the ganache. You really only need enough on the side to ensure the kit kats stick to it. Next, grab a LOT of kit kats (I had to send The Creative to the shop for more halfway through) and line them around the cake like a fence.
By this time the ganache should be sufficiently set to pour in to the mud pit. When it’s all in, the kit kats should act as a barrier to stop it dribbling all over the place. It’s a good idea to put the whole cake in the fridge overnight and then place the pigs on it.
My favourite little pig
Dave loved it!
As usual, my beagly assistant was on hand to inspect the craftsmanship.
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Cooking is like love, it should be entered into with abandon or not at all.