Children's Party Food: Pig Face Cupcakes

As we recently celebrated Bridget's second birthday and she is somewhat obsessed with Peppa Pig, I decided to make her some Piggy based cakes - with some inspiration stolen from Pinterest - where there are some pretty elaborate and impressive versions!

I have to say, whilst I'd say I'm a competent cook and baker - I'm lacking somewhat in the artistic presentation stakes - not through want of trying, I just express my creativity differently. So I went for something simple that still looked piggy and relied on cookie cutters and a tiny bit of shaping of fondant - if I can do it, so too can most children! And whilst this is great party food it could also work as a fun baking activity with your children - perfect for a rainy day activity or cold and wintery afternoon distractions.

I used the classic cupcake or fairy cake recipe that I've used time and time again, from Mary Berry but doubled up and used half the mixture for making the Peppa Pig Rice Paper Cupcakes.

For the whites of the eyes, if you have a steady hand you could pipe on some buttercream, but I found using fondant icing slightly easier for my not-so-steady hands.

Once the cupcakes were cooled enough to take on the fondant here is how I made them into little piggies.

Pig Face Cupcakes

Here's how:

1 batch Mary Berry basic cupcakes slightly cooled (Use the all-in-one method to combine: 175g each; slightly softened butter, self-raising flour, caster sugar, 3 large eggs, 1 tbsp vanilla extract, ½ tsp baking powder)
1 pack pink fondant icing (I used Renshaw's)
1 pack white fondant icing (Renshaw's)
1 black icing pen (could also use those sugar balls instead)
1 tablespoon icing sugar
Drop cold water

Firstly find a round cookie cutter that will be almost big enough to cover the entire top of each cake and set aside. Now find a smaller round cookie cutter for the nose and set this aside also.

Now make sure you use a completely clean and dry worktop space to very lightly flour, then flour a rolling pin and roll out the pink fondant icing until it is about 1/2cm thick.
Cut out the number of toppings you require for your cupcakes (I did 18).Combine the icing sugar and water in a small cup and mix well. Use a pastry brush to top each cake with a little icing then secure a topping on each cake.

Pig face cupcakes

Now make the noses using the smaller cutter. Using a sharp skewer make two nose holes in each, you can go all the way through.

Pig face cupcakes

Now place a little icing onto the back of each nose then gently tap it down into the centre of each pig's face.

Now using a tiny ball of pink icing for each pig, roll out a little pair of ears for each and set aside for the minute.

Now get the white fondant icing and cut off a quarter of it - that will be sufficient. Roll this out and then create 18 pairs of small, white balls for eyes, then flatten them onto each pig's face, securing with a tiny bit of icing and hold down. You won’t require all of the icing – secure the rest in a sealable bag and this will keep for a while in the cupboard.

Now use the same method to secure the ears on top of each pig's face.

Finally, use the black icing pen to drop a tiny dot or 'pupil' onto each eye.

If kept in a sealed container these can keep for a couple of days - perfect if you've got a lot of party preparation to get on with. Enjoy!

The piggy corner

Frith Street's Finest - Arbutus

Arbutus

Last Wednesday evening me and the boy were in Soho deciding where to grab some dinner when we stumbled across Arbutus. I'd been before but a good three years ago and as it was 730 and busy I doubted we'd get a table. I was right to doubt - however we were accommodated in the bar area on a high table for two.

Sitting right in the area that every diner had to walk through to get to their table meant I was able to enjoy my favourite sport - people watching. I marvelled immediately at the mixed bag that Arbutus attracts, there were the suited types, couples, groups of friends and real arty types - plenty to be nosy at. We were off to a good start.

I chose the squid and mackerel 'burger' with razor clams and sea purslane to start. The 'burger' was a small, moist and absolutely delicious patty full of wonderful sea flavours and very well seasoned. The razor clams were the first I've ever had and actually enjoyed - as well as the flavour they were devoid of that awful rubbery texture that I've come to expect. The plate was presented very prettily too which made it all the more appetizing.

The boy had the crispy pigs head with salad and again this was artfully presented and the flavours matched the presentation. The pork was chunky and had an exceptional, almost sweet flavour with some crispy, crunchy bits which were a delightful contrast. What was most surprising was how utterly gorgeous the salad was - sliver's of soft turnip and radish which I can only presume had been poached in something sweet, syruppy and lovely. Wonderfulness on a plate.

The boys' main was slow cooked lamb with cannelini beans, apricots and almonds. The lamb was apparently tasty and tender to the point of melting in the mouth (it certainly didn't last long). The accompaniments were good - however the boy decided this was a bit of a delicate plate for him and he said he'd have preferred something a bit heavier. This would be perfect for a smaller appetite though.

Mine was the opposite and the boy ended up finishing it anyway. I had the roast rabbit which was roasted with pancetta, artichokes and sweet, baby carrots in a the most delicious, garliccy juice - heaven. This came with a 'shoulder cottage pie' which was frankly the best comfort food - creamy mashed potato over tender shoulder of rabbit. A very satisfying, if filling dish.

Even though I was stuffed i couldn't resist ordering pudding. The dessert menu had me drooling, every single item on that menu sounded fabulous and it was eventually the waiter who twisted my arm, ever so easily into the cold chocolate fondant.

I've been lucky with desserts recently and it appears my luck continues - this was sensational. As well as looking fantastic the fondant itself had a richness of flavour but was as light as a feather. It came with crispy, caramelised chocolate wafers and a small helping of salted caramel ice cream, pure bliss. It was finished with a little shaving of pretty green pistachios. It really was a dessert to die for.

Throughout our meal the staff were incredibly attentive and friendly - the great thing which was so clearly obvious was that the staff here genuinely care about the food served. You can sense their pride and passion and it only adds to the overall dining experience.

The meal was around £75 without wine, but for this level of food I think it's reasonable - we didn't have a single complaint.

It's hard to believe Arbutus opened it's doors over five years ago as I seem to remember it and that would imply I'm getting on - however judging from our faultless meal and the swarms of mid-week diners rushing through the doors it's clear that Anthony Demetre and Will Smith continue to get it right. They really have managed to achieve that winning formula, what's more they have it down to a fine art - well-executed hearty classics, great service and a good balance between smart and casual dining. I certainly won't be leaving it another three years before I return.

http://www.arbutusrestaurant.co.uk/