Bake 2 square cakes, using 10″x10″ cake pans and following recipe/cake mix instructions.

While the cakes are baking, mix up the buttercream frosting.

The buttercream icing needs to be pink, so add enough pink food color until you’re satisfied with the shade you have, about 2 teaspoons.

When the cakes have cooled, place them on a square cake board that’s been wrapped in white freezer paper.

An optional step is to slice the rounded top off of the cakes with a cake slicer/leveller. This helps the cakes to have a flatter shape and makes them easier to decorate.

Spread about 1 cup of the buttercream frosting on top of one cake. Then sandwich the two cakes together.

Spread more icing on top of and around the sides of the cake, until your cake is completely covered in pink icing.

Prep the wafer cookies and sugar paper by cutting 2 chocolate wafer cookies in half; then cut 2 – 1″x2″ pieces of white sugar paper and 2 – 1″x1″ pieces of black sugar paper.

Find the center of your cake and place 1 layer of pink wafer cookies for the pig’s snout. You should have your center cookie and then 3 cookies on each side of the center, so 7 cookies total.

As you place a second layer of 7 more wafer cookies on top of the first layer, use some of the leftover buttercream to hold those cookies in place.

Using more buttercream for your “glue,” add the chocolate wafer cookies as nostrils on top of the snout (on the left and right edges).

At the top corner of each side of the snout, place the 1″x2″ pieces of white sugar paper in place for the eyes.

Then using buttercream as “glue,” place the smaller pieces of black sugar paper on the outside edge of the white sugar paper.

At this point it's ready to decorate with candles and serve.