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130Total Time
30Prep Time
1Bake Time
A little effort

Marble Pig Cake

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About the bake

This cake is so simple to decorate, but looks very impressive and extremely cute! This recipe is based on a marble cake, so once the cake is cut there is the additional surprise.

130Total Time
30Prep Time
1Bake Time
A little effort


  1. Step 1:

    Pre heat the oven to 180°C  (fan 160°C, Gas Mark 4). Butter the sides and base line a 20cm round cake tin with baking parchment.

  2. Step 2:

    Beat together the butter, caster sugar and vanilla extract, preferably using an electric mixer, until the mixture is light and fluffy.

  3. Step 3:

    Sieve together the two flours and the baking powder and fold through the mixture until it is smooth.

  4. Step 4:

    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. The mixture should drop off the spoon easily.  If it doesn't, stir in one or two tablespoons of milk.

  5. Step 5:

    Spoon half the mixture into a separate bowl and add 1/2 teaspoon red food colouring and the strawberry flavoring. Gently fold in for an even colour.

  6. Step 6:

    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.

  7. Step 7:

    When cool, 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 to keep for later.

  8. Step 8:

    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 a deeper stronger color.

  9. Step 9:

    Roll the pink 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 buttons. Trim with a little ribbon.


  • For the cake

    • 175g Butter (unsalted) (softened (plus a little extra for greasing))
    • 100g Allinson's Plain White Flour
    • 100g Self-raising white flour
    • 1 tsp Baking powder
    • 175g Silver Spoon Caster Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 3 Egg(s) (free range) (large, lightly beaten)
    • 2 tbsp Milk (whole)
    • 1 tsp Red food colouring
    • 1 tsp Strawberry flavouring
  • For the decoration

    • 2 tbsp Strawberry jam (smooth)
    • 1kg White sugar paste icing
    •  Chocolate buttons

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