How to Make a Pig Cake

The challenge of the creature cake involves striking a balance between realistic and yummy. Here, modeling chocolate combined with fondant makes piggish features possible while yumminess is conveyed in a chocolate buttercream mud puddle, splashes of dark chocolate glaze, truffles, malt balls, and chocolate chip dirt.

5 Main Tricks to This Pig Cake Design

1. Use the open palm of a gloved hand to frost contoured shapes with smooth vanilla buttercream.

2. Create basic body parts separately that can be fitted together to complete the form.

3. Etch fur and features over plastic wrap for an animal skin effect.

4. Brush the cake parts with cocoa powder to accentuate the fur and wrinkles.

5. Imagine how a pig would feel if it were a cake.

I use this recipe for
Smooth Buttercream Cake Frosting

I used this Recipe for Shiny Chocolate Glaze

The complete tutorial for this cake is available in the book

Cake Decorating with Modeling Chocolate

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Comments

How to Make a Pig Cake — 17 Comments

Lesan on February 8, 2019 at 2:42 am said:

How much modeling chocolate should be used for this cake? Thanks!!
Charity on June 6, 2017 at 7:31 pm said:

How were the ears made/formed?
Rajais on August 10, 2016 at 2:01 am said:

I will like buy
cake decorating with modeling chocolate book.
Kerry on August 26, 2014 at 3:45 pm said:

Hi there, looks great. Do you colour the fondant? Thanks
- Wicked Goodies on August 26, 2014 at 4:09 pm said:
  
  Yes – I used some drops of pink food coloring plus some dark modeling chocolate for a browner tone.
love your work on June 26, 2013 at 7:56 pm said:

could you send me recipe for modeling choc thank you
- Wicked Goodies on June 26, 2013 at 8:38 pm said:
  
  Hi there! Delete your cookies! Then follow this link for the modeling chocolate recipe.
antiilles on March 27, 2013 at 6:52 pm said:

WOUAHHH
Megan on February 24, 2013 at 10:24 am said:

So did you use Fondant on the body or is the pig covered in the modeling chocolate?
- Wicked Goodies on February 24, 2013 at 6:37 pm said:
  
  I use 50:50 fondant and modeling chocolate for highly contoured shapes like this. You could also use just fondant if you wanted.
Kayleigh on February 22, 2013 at 11:34 pm said:

Thanks for sharing that so now I can try to make it.
- dora mccook on June 28, 2015 at 7:28 am said:
  
  I have a cake request for a pig. Yours is the best one I’ve seen by far. I have looked all over Austin, Tx for your book and no one has it. I was wondering if I could purchase the step by step instructions on the pig design. It is do in a couple of days and the book will take a few for days than I have.
  - Wicked Goodies on June 28, 2015 at 10:01 am said:
    
    Dora, you can get the ebook version right away: http://www.wickedgoodies.net/cake-decorating-with-modeling-chocolate-ebook/
Anonymous on February 22, 2013 at 11:30 pm said:

That’s a pretty cool cake.I ❤it
Anonymous on December 1, 2012 at 6:29 am said:

I Just found your page I’m so HAPPY I DID! Love it!
stephanie on August 24, 2012 at 4:05 pm said:

Thank you so much for sharing this! I never thought to cover with plastic wrap to get the animal skin effect. Awesome. 🙂
Tina Rivera on August 12, 2012 at 4:15 pm said:

Wow! Thanks for sharing your expertise. Your eye for detail is amazing… you are very talented indeed!!!