Percy Pig Cakes

Sometimes I have these mad ideas. Why not take something that I love and transform it in to cake form. If you didn’t know, Percy Pigs are fabulous jelly sweets available from Marks & Spencer. The biggest fan I know of Percy Pigs is Cam. Don’t come between him and his beloved Percy Pigs. I’m sure I’m not the only one to spot they have subtly changed the taste of these recently. They used to be raspberry flavoured, but now also have the addition of grape. While playing around with flavour combinations for the cakes I found out that raspberry liqueur topped up with grape juice makes a cocktail that tastes unsurprisingly like Percy Pigs. Ironically Percy Pigs do contain pigs in the form of gelatin so not veggie friendly in the slightest. Don’t waste money on Percy Pig imposters, sorry Eric the Elephant, nothing is the same as these glorious porcine confectionary.

Now I confess, I don’t really like cupcakes or those styled cakes as I often find them too sweet. While I enjoy making and styling them I don’t particularly enjoy eating them. I’d much rather a slice of banana bread or carrot cake. Now if only I could make these type of cakes prettier and more presentable. I made a batch of these experimental cakes a few weeks back and while I wasn’t totally happy with the icing I made, they still went down well. Take it from me, don’t try to put grape juice in the buttercream. It still tastes fine, but gives a slightly odd texture to the icing. Stick to grape flavouring (if you can find it)

Percy Pig Cakes
makes 12 fairycake sized cakes

100g self-raising flour

100g caster sugar

100g butter

2 eggs

1/2 tsp vanilla extract

1/2 tsp raspberry extract/powder (raspberry liqueur will also work) or 1/2 tsp grape extract.

Packet of Percy Pigs

Buttercream icing

90g unsalted butter

180g icing sugar

Raspberry extract (again raspberry liqueur will also work)

1) Preheat oven to 180°c and line a bun tin with fairy cake liners.

2) In a bowl beat together the butter and caster sugar until it is light and fluffy then one at a time stir in the eggs. Don’t worry if it begins to look curdled. Mix in the vanilla & raspberry extract.

3) Carefully fold in the flour.

4) Fill each liner 2/3 with cake mix.

5) Bake for 15-20 min until risen and golden. Allow to cool before icing.

6) In a bowl beat together the butter, icing sugar and raspberry extract until light and fluffy. Pipe icing onto cakes.

7) Place a Percy Pig on top of each cake.

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