Heaven and Hell Pig Cake

This past weekend Nicole and I made a cake for our friend's post-wedding ceremony bbq. The cake theme was "flying pigs" for reasons that have nothing to do with marzipan pigs being good luck in parts of europe. However, given the great love that some of us have for bacon and roast pig the project quickly devolved into two separate cakes.
There were two cakes, Devil's Food Cake and White Cake. We needed both a jam for sealing (since they were going to sit for a day) and a filling (since they were double layered). The Devil's Food Cake got a raspberry curd filling and was sealed with red currant jam. The white cake got a lime curd filling and was sealed with peach jam. 
The first picture here is of the royal icing wings. Fairly straight forward, three adjacent lines of piped royal icing from a ziplock bag.
 
The pigs themselves are made out of marzipan and icing coloring. And we attached the wings with more royal icing and dotted the eyes with melted chocolate saved from the chocolate buttercream frosting.
 
The second variation of pigs was the decapitated pig with apple in mouth. Because what else do you think of when you think 'roasted pig'. And, of course, as a centerpiece we made a pig on a spit.
 
For the Hell cake we used the classic 'candy melt' method to make flames out of melted chocolates and cooled them briefly in the freezer to harden and then stored them in the freezer while we worked on other things, like the chocolate buttercream frosting. The flames on the log on the finished product are actually re-uses of the wings. Since getting mini-flames to stand on their own was rather difficult, we dipped the wings in the left over colored chocolate and attached them to 'logs'.
 
Although we considered meringue for 'clouds' in heaven, we settled for cream cheese frosting. This one is a particularly light and airy variant (so light and airy that we thought it might slide right off the cake).