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Penguin

Image of Penguin
Ingredients

275 g (10 oz) soft margarine
275 g (10 oz) caster sugar
275 g (10 oz) self-raising flour, sifted
5 eggs, beaten
275 g (10 oz) buffer, softened
550 g (1 lb) icing sugar, sifted
teaspoon vanilla essence
1 tablespoon (15 ml) hot water
450 g (1 lb) ready-to-roll fondant icing Black and orange food colouring

YOU WILL ALSO NEED

568 ml (1 pint) and 1.1 litre (2 pint) pudding basins
20 cm (8 inch) round silver cake board
Piping gun or bag set
Small star nozzle
Fine paintbrush


Method

1 Grease both pudding basins and line the bases with greased greaseproof paper. Beat together the margarine, caster sugar, flour and eggs until smooth. Spoon two-thirds of the mixture into the large basin and the remainder into the small basin. Make a well in the centre of each.


2 Place the large basin in a preheated oven, 160˚C (325˚F), Gas Mark 3, for 50-55 minutes, and the small basin for 40 minutes, or until a skewer inserted into the centres comes out clean. Leave the cakes in the basins for 15 minutes, then turn out and cool on a wire rack.


3 To make the buttercream: cream together the butter, icing sugar, vanilla essence and water.


4 Dampen the cake board. Roll out half the fondant and cover the cake board. Slice the cakes in half horizontally and sandwich them together with a little buttercream.


5 Cut a thick slice from the front of the large cake and then cut it in half to make 2 wedges. Spread a little buttercream over the top of the large cake and put the small cake on top. Place the cake on the board. Spread buttercream on the inside of the wedges and fix them on either side of the cake to form wings, as shown below.


6 Thinly roll out half of the remaining fondant and cut out a large semicircle. Fix the fondant semicircle to the front of the cake with buttercream.


7 Colour the remaining buttercream black and spoon it into a piping gun or bag fitted with a small star nozzle. Pipe buttercream stars, for feathers, all over both cakes so they are completely covered.


8 Colour 50 g (2 oz) of the fondant orange and shape the beak and feet, as shown below. Stamp out 2 white fondant rounds and paint on the eyes and nostrils, using black food colouring. Press the eyes and beak into the black buttercream and stand the feet on the board. Cut the remaining white fondant into cubes to make blocks of ice and arrange them on the board.

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