As happy as a pig in mud!

This has got to be the cutest dessert!  I would be "as happy as a pig in mud" to have this as my birthday cake...
A barrel cake made with Kit Kat candy bars and most likely the pigs are made out of marzipan.  I added a marzipan receipe below the picture (I would guess maybe adding a small amount of red food dye to acheive the pink for the pig --  I would test a small amount of the batch first....most likely add the dye at the point of folding but do it gradually to find the happy spot for the pink).
Idea for mud... not sure if this would work or not but possibly nutella?

• Ingredients:
• 4 cups ground almonds (or almond meal)
• 2 cups granulated sugar
• 2 egg whites
• 1/8 tsp cream of tartar
• powdered sugar for dusting

     Directions:

1. Prepare a workspace by sprinkling powdered sugar over a wooden cutting board, large baking sheet or marble slab/counter-top.  
2. Fill a large bowl or your sink with cold water.
3. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, while stirring until the sugar dissolves.
4. Add the cream of tartar and turn up the heat.  Bring to a boil and cover, boiling for 3 minutes. 
5. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
6. Place the bottom of the saucepan in the cold water that you prepared earlier, stirring the sugar mixture constantly until it becomes thick and creamy. 
7. Stir in the ground almonds and the egg whites, and then place back over low heat and stir for 2 minutes more until the mixture is thick. 
8. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. 
9. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant. 
10. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping in in an air-tight container.