FirePit Pig Cake

by Mildred Delgado
(Milledgeville, Georgia)

This is a yellow 10 “tiered cake. After the cake is baked, while in the mold, I made syrup of ½ cup water, ½ cup of sugar and 1 cup of 151 Bacardi Rum and poured it over. Let it stand for about 2 hours or until you think the rum has been soaked into the cake.

I used a card board and straws for support of the upper tier. This cake is very soft, so in order to hold its shape, I put the card board and straws between layers and it stayed up.

This was for my mother-in-law; this is definitively not for children. It represents an authentic dinner from Puerto Rico.

I covered the cake with white buttercream. I made the grass of shredded coconut tinted in green color.

The fire pit I used chopped pecans. The pig is made out of fondant. The stakes holding the pig are toothpicks covered in fondant.

I made these three days in advance. I cut out a picture of corona beer, pot of Spanish rice, and the fritters, a picture of the background I and laminated them with a laminating machine placing them randomly on top of the cake and on the back of the cake.

I made some flowers of red fondant with the yellow center and placed them around the bottom and top forming the border.