Step 1

Put the cream in a pan and heat to just below boiling point while stirring. Meanwhile break the chocolate into blocks. When the cream nearly boils turn off the heat and add the bits of chocolate in parts. Stir well until the mixture is smooth. Let this cool and thicken while you occasionally stir (this takes a while).

Step 2

Meanwhile cut the cake in two layers and fill with your filling of choice. Keep the cake on a plank or something else which is easy to spin around because the sides need to be covered later. Break the kit kats in half. Check the chocolate mixture, when the texture resembles that of custard you can use it to cover the sides. Use a spatula or smooth knife for this.

Step 3

When you’ve covered the sides of the cake you can add the kit kats. They won’t stick yet, so lean them against the cake at a slight angle, then when you’ve set them all up quickly tie the ribbon and straighten them out.

Step 4

When the rest of the chocolate mixture is thicker pour it on to the top of the cake. Important: if the mixture flows too easily it will flow through the gaps between the kit kats!

Step 5

Now put the piglets in the soft chocolate and put the cake in the fridge.

Step 6

After about an hour the cake is ready to serve.