A 20cm sponge cake
2x 200 g milk chocolate bars
250ml of cream
Filling of choice for your pie.
Layer of jam/ tinned cherries or such, and a layer of creme patisserie, cream or butter icing
3x five packet kitkats
1 packet of light pink marzipan
Tooth pick or skewer
Flat plate or board to put your cake on
Start by making your pigs. Do your own thing as there are no instructions for this. Put your cream in a pan over low heat. Keep stirring until it just starts to boil. In between break the chocolate bars in pieces.
When the cream is almost boiling take it from the heat and gradually add chocolate. Keep stirring until you have a nice smooth mass and then leave to cool stirring every now and again. Cut your sponge in half and put your fillings of choice in.
Put your cake , at this stage, on a lazy Susan or something else easy enough to rotate . The sides are going to be covered with your chocolate and you don’t want your serving plate/board to get messy.
Break your kitkats in two and have them ready. If your chocolate sauce has cooled at thickened to a custard consistency you can start smearing it on the sides of your cake. Use a spatula or the back if a knife to do this. Once you’ve smeared it all around you can stick your kitkats on. This can be a bit tricky so place them on a slight angle against the cake.
When you have gone right around quickly tie your ribbon around the cake. This will pull the kitkats up straight against your cake. When the left over chocolate sauce is only just fluid pour it over the top of the cake.
Make sure it it is not too thin when you do this or it will seep between the KitKats. Before it totally sets place your little piggies on the chocolate. Place in the fridge to set. After an hour or so you can place the cake gently on your serving plate. Have a good appetite :)