Use the smaller cake for the head and
shape a pointed nose at one end. Reserve the trimmed wedges.
Place the cakes side by side on the
board, inverted, and use the trimmings to fill in the sides and top
where they meet. Secure with butter icing.
Cover the cake with the remaining
butter icing and mark the nose with a cocktail stick.
Make the spikes by breaking the
chocolate flakes into thin strips and sticking them into the butter
icing all over the body part of the porcupine.
Reserve a small portion of marzipan.
Divide the remainder into three and tint cream, black and green. Tint a
tiny portion of the reserved marzipan brown. Shape cream ears and feet,
black and white eyes, and black claws and nose.
Arrange all the features on the cake.
Make green apples and highlight in red with a fine paintbrush. Make the
stalks from the brown marzipan and push them in to the apples.