- Once cool, measure the top and sides of the cake using a piece of string or by carefully measuring against a rolling pin. This is a guide for rolling out the icing.
- Make sure your work surface is clean and free of crumbs then dust with cornflour or icing sugar.
- Knead the pink fondant icing until soft before rolling into a ball and flattening.
- Roll out the icing so it’s wide enough to fit the cake and half a centimetre thick.
- Carefully lift the icing using a rolling pin or your hands and drape over the top of the cake.
- Smooth using your hands, starting at the top then working down the sides to remove any air bubbles.
- Use a knife to cut away excess icing – don't cut too close to the cake.
- Now smooth the icing down using a spatula for a perfect finish.
To create Purdy's pig face
- Use your excess icing from earlier. Roll two pieces (slightly thicker this time) and shape into triangles using a knife.
- Wet the bottom edges and stick to the side of the cake (remember to smooth these down afterwards) and fold over to create ears.
- Next, knead and roll a ball of icing to create the nose.
- Flatten the ball on both sides until it resembles a snout. Use your little finger or a tool to make two indentations for nostrils.
- Wet the underside of the nose with water and stick to the cake.
- Roll out the white icing and cut two circles for eyes. Wet the underside and stick to the cake.
- Make two black balls from the black icing, flatten and add to the eyes - alternatively paint on with black food colouring.
- Give Purdy a smiley mouth with a strip of black icing or a stroke of food colouring.
- Lastly, mix your remaining buttercream with cocoa powder and roughly spread onto any exposed cake board so your pig has some mud to wallow in.