A Pig Themed Baby Shower Cake!


My coworker Rebecca is having a baby girl! We’re all very excited for her and while I unfortunately could not attend the shower I offered to make a cake. It’s the year of the pig so she wanted a pig themed cake. Can’t say that’s not an interesting request.

While I can appreciate fondant and the skill required to do things with fondant, I personally hate the taste of fondant and generally avoid doing much with it. I saw some interesting fondant pig cakes, but I wanted this cake to be excellent so I stayed away from that. I ended up seeing something on Instagram by @dreamdoughco that was exactly the aesthetic I was going for – a buttercream cake with some fondant accents and a, dare I say, elegant pig. Overall I was pretty happy with how it turned out (and apparently it tasted great too!)

pig cake (4 of 4)

VANILLA CAKE (adapted from Sweetapolita)


  • 5 egg whites
  • 60 g (1/4 cup) whole milk
  • 2 tsp vanilla
  • 285 g cake flour, sifted
  • 350 g granulated sugar
  • 19.5 g baking powder
  • 3/4 tsp. salt
  • 170 g (3/4 cup) unsalted butter, softened
  • 120 g (1/2 cup) whole milk


  1. Preheat oven to 350 F. Grease and line 3 x 6″ pans.
  2. Stir together the egg whites, 1/4 cup of milk, and vanilla. Set aside.
  3. In a stand mixer, mix together the dry ingredients.
  4. Add the butter and remaining 1/2 cup of milk to the stand mixer. Mix thoroughly.
  5. Add the egg mixture in three separate batches until well combined. Do not over mix.
  6. Divide the batter into three pans (I weigh my pans)
  7. Bake 25-35 minutes or until a toothpick comes out clean.
  8. Leave cake pans in pan for 20 minutes, then remove and let them cool on cooling racks.


  • It’s pretty critical the butter is softened for this sort of mixing. I’m still undecided how I feel about it. In the future I think I’d cream the butter and sugar together, add the eggs, and alternate the dry ingredients and the milk.
  • I had a small baking disaster where my oven smelled like oven cleaner and I ended up using my neighbour’s oven. Don’t be like me. Be better.


  • I put jam inside and iced the cake with swiss meringue buttercream. Nothing too crazy, but still delicious.
  • I made the fondant nose, tail, and ears the day before.
  • I iced the cake and let it cool for a while before painting it. I used Edible Art Champagne Gold and really liked how it worked. I definitely had some issues from not leaving it to cool for long enough, so give yourself enough time to do that.

pig cake (2 of 4)

pig cake (1 of 4)



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