Step 1

Preheat oven to 180°C/350°F. Grease four holes of 12-hole (⅓ -cup/80ml) standard muffin pan. Grease deep 30cm (12-inch) round cake pan; line base and side with baking paper, extending paper 5cm above sides.

Step 2

Make cake according to directions on packets. Drop 2½ level tablespoons of the mixture into greased muffin pan holes; bake about 20 minutes. Pour remaining mixture into round pan; bake about 40 minutes. Stand cakes in pans 5 minutes; turn, top-side up, onto wire rack to cool.

Step 3

Meanwhile, to make butter cream, beat butter in small bowl with electric mixer until as white as possible. Beat in sifted icing sugar and milk, in two batches.

Step 4

Transfer a quarter of the butter cream to a small bowl; tint with pink colouring. Stir sifted cocoa powder into the remaining butter cream.

Step 5

Level top of round cake; place cake, cut-side down, on 40cm (16-inch) round prepared cake board. Spread cake all over with chocolate butter cream. Press biscuits around side of cake.

Step 6

Level tops of small cakes. Turn cakes cut-side down. Using picture as a guide, trim cakes to give rounded shapes for pigs' bodies. Spread pink butter cream over bodies.

Step 7

Cut and discard the small tip from each of the large marshmallows; secure marshmallows to bodies to make pigs' heads. Secure brown mini M&M's to heads for eyes with a little butter cream.

Step 8

Halve four Mallow Bakes. Pinch halves to make ears; position on heads with a little butter cream. Position one Mallow Bake below eyes for snout; secure with a little butter cream.

Step 9

Curl each piece of the chenille stick; position for pigs' tails.

Step 10

Using picture as a guide, position pigs in mud. Position remaining Mallow Bakes on one pig for legs.

Step 11

Trim tops from ice-cream cones, if required, then fill with sugar crystals; position on cake for troughs.