PIGGY, THE MONEY MAKER

PREP TIME 1 HOUR SERVES 12

EQUIPMENT

9.5cm round cutter

30cm round cake board (see page 112)

CAKE

½ x 460g packaged double unfilled sponge cake round (you only need 1 cake)

453g tub strawberry-flavoured

frosting

2 x mini jam rollettes

DECORATIONS

4 x 80g bags gold-foil covered

chocolate coins

1 white marshmallow

1 black licorice stick

1 pink mini marshmallow 6 white M&M’s

1 red sour strap

3cm piece licorice strap

1 Using the cutter, cut a round from cake (cut from the lower third of cake, not the centre). Carefully lift out the cut cake; keep aside. Position the large cake piece on the cake board, securing with a little frosting.

2 Fill the hole in the larger cake with chocolate coins (fill right to the top of the hole), reserving 4-5 coins for decoration.

3 Carefully position reserved cake round on top of coins. Cut 1 jam rollette in half on the diagonal; using a little of the frosting, secure against the bottom of the cake for trotters.

4 Cut a 1.5cm slice from remaining jam rollette; position on cake for snout, secure with a little frosting.

Cut the remaining piece of jam rollette in half diagonally; position on cake for ears, securing with a little of the frosting.

5 Spread remaining frosting all over cake. Cut white marshmallow in half; position on cake, cut-side up, for eyes. Cut black licorice stick into thin rounds; secure to marshmallows for eyes. Cut mini marshmallow in half, position on snout. Position white M&M’s on feet.

6 Cut triangles from sour strap; position for ears. Cut a 1cm x 3cm oval shape from licorice strap; position on top of cake for coin slot. Position reserved coins around edge of cake.