Buttercream (1 quantity)
1.Preheat oven to moderate 180°C (160°C fan forced). Grease one hole of Texas (¾-cup/180ml) muffin pan, grease and line two deep 20cm-round cake pans. Make cakes according to directions on packets, pour ½ cup of mixture into muffin hole then divide remaining cake mixture between round pans; bake muffins in moderate oven about 25 minutes and round cakes about 40 minutes. Stand cakes in pans 5 minutes; turn onto wire racks to cool. Using serrated knife, level cake tops.
2.Cut pig’s ears from one round cake, cut-side down.
3.Assemble cakes on board, cut-side down, to form pig, discard remaining cake.
4.To make buttercream, beat the butter in a small bowl with an electric beater until the butter is as white as possible. (This will result in a whiter buttercream which will give you better results if colouring it). Gradually beat in half of the sifted icing sugar, then the milk, then the remaining sifted icing sugar.Beat until the butter cream is smooth and spreadable. Keep scraping down the side of the bowl during beating.
5.Tint butter cream with pink colouring, spread three-quarters of the buttercream all over cake. Tint remaining butter cream with more pink colouring to make a darker pink, spread over ears and cheeks.
6.Trim tip from each marshmallow, centre one fruit ring on each, press one black Smartie in centre for eyes, position on cake. Position aniseed rings, pink Smarties and half a fruit ring on cake to make nose. Use remaining fruit ring for mouth.
7.Thinly slice Musk Sticks lengthways, position on cake for eyelashes and tuft of hair. Position flower on cake.
Use a small amount of buttercream to attach the ears and nose to face. Make sure you buy the large marshmallows that look as if they’ve been piped, with a soft tip at the top.Note