Additional Ingredients

To Decorate

2 tbsp	Strawberry Jam smooth
1 kg	White Ready To Roll Icing (Silver Spoon Create)
	Coloured Chocolate Beans

How to make Marble Cake Pig

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1. Pre heat oven to 180°C, fan 160°C, 350°F, Gas Mark 4
2. Butter the sides and base line a 20cm round cake tin with baking parchment.
3. Beat together the butter, caster sugar and vanilla extract, preferably using an electric mixer, until the mixture is light and fluffy.
4. Sieve together the two flours and the baking powder and fold through until the mixture is smooth.
5. Add the eggs, one at a time, mixing well after each egg is added. If the mixture starts to curdle add a spoonful of flour.
6. The mixture should drop off the spoon easily. If it doesn't, stir in 1 or 2 tablespoons of milk.
7. Spoon half the mixture into a separate bowl and add 1/2 tsp red food colour and the strawberry flavoring. Gently fold in for an even colour.
8. Drop alternating spoonfuls of the two mixtures into the tin. Draw a skewer through the mix swirling them into marbled patterns. Bake for 55minutes - 1 hour or until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.
9. When ready to decorate, trim the top of the marble cake to create a flat surface. Turn the cake upside down and brush with the jam. Lightly dust a surface with icing sugar and roll ¾ of the icing to a thickness of 3-5 mm. Cut a circle of icing about 2 cm larger than the cake. Ease the icing over the cake and mould into place over the top and sides of the cake. Lightly dust your hands and rub the icing until a flat surface is achieved. Trim any surplus icing. Keep for later.
10. Colour the remaining icing pink by adding a couple of drops of colour onto the icing, fold and lightly knead the icing until the colour is evenly distributed. Repeat if you want to deeper stronger color.
11. Roll the icing on a lightly dusted surface. Cut a circle about 18cm or slightly smaller than the top and place on the surface of the cake. Cut two further triangles for the ears, two small circles for the eyes and a larger one for the nose. Do the finished touches with the excess white icing and the chocolate beans. Trim with a little ribbon.

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