How To Make A Penguin Cake

Here’s how to make a wonderful penguin cake from Penguin Place.  To make the Penguins In Antarctica cake,  you should give yourself some time. To play it safe begin about 10 days before the party by making the fondant and shaping the penguins. To make the wings on the penguins, use a small leaf cookie cutter. All other pieces of the penguin were hand shaped.

For the igloo entrance, use paper rolls, ok, toilet paper rolls, for its shape. Cover the paper roll in parchment. Then, cover the paper roll with a piece of fondant. Cut fondant squares using a pizza cutter to create straight, even edges. Begin placing the squares on the paper roll, covering completely. Let dry for at least 4 days.

To bake the chocolate penguin party cakes, use a 10 inch round pan for the base and half of a ball pan for the main igloo piece. In the middle of the base,  use Oreo cookie filling. Making the Oreo filling is fun for kids and adults for that matter. Take a package of Oreos and  let the kids (if available) mash them up. Then add the Oreos to white buttercream.

Frost the 10 inch cake with white buttercream. Since the igloo can get heavy,  place three wooden dowels in the 10 inch in the spot the igloo would go. Place the igloo cake on top and frost that as well. To make the empty pond,  scoop out a little bit of cake then frost the hole in the cake.

Next, to built the igloo  add square fondant pieces all around the igloo. As you go up the igloo, the squares will have to be adjusting according to the shape of the igloo. Some might be more triangular shaped, or have to be cut a little to completely cover the igloo. To make the trees use sugar ice cream cones, and add green piping from a craft shop. Finally, dust the cake and trees with a little powdered sugar for the snow.The pond is filled with piping gel tinted blue. The fish is made of fondant.Finally, do not add the penguins until the cake has made it to its final destination.

Penguins In Antarctica Cake

Chilly Willy Birthday Cake

This in to the Penguin Post from Debbie in Austin, Texas. My little girl loves to watch penguins whenever we go to the zoo, so I thought a penguin-shaped cake would be good for her 4th birthday. To make this cake I simply baked 2 13″ x 9″ pans with chocolate cake mix. Once cooled I laid the two cake next to one another and cut out the design as best as possible. After I was done cutting, I frosted the entire cake with white icing. The rest of the cake was decorated with colored frosting and edible dye.

Might be too cute to eat!

How To Make A Penguin Birthday Cake

As a penguin public service announcement, we at Penguin Place feel a need to share this essential information.  Ingredients: 2 cakes baked in 1-quart Pyrex bowls 2 cakes baked in (12 oz) ovenproof glass bowls 1 can (16 oz) dark chocolate frosting Black food coloring ½ cup vanilla frosting 1 thin chocolate cookie (Famous Chocolate Wafer) 3 orange circus peanuts 2 white Jelly Belly Mint Cremes* 2 black round candies or brown M&M’s 1 cup shredded sweetened coconut What you’ll need: A serving platter A chopstick or wooden dowel A resealable sandwich-size plastic bag (Ziploc) Trimming the cakes: Trim the top side of all of the bowl cakes to make level. Trim ½ inch from the curved bottom of one (1-quart) cake and place it wide side up on a serving platter. Spread the top of the cake with some of the chocolate frosting. Place the other quart cake on top, flat side down to make a ball. Repeat the trimming and assembling process with the 2 (12-oz) bowl cakes. Spread some frosting on the top of the larger ball and place the smaller ball cake on top as the head. Insert a chopstick or wooden dowel in the center to help balance the cakes (see template). Frosting the cake: Tint the dark chocolate frosting black with the black food coloring. Spread the black frosting over the cake to cover and make smooth. Spoon 1 Tbsp of the vanilla frosting in a resealable plastic bag. Spread the remaining vanilla frosting on the front of the larger round cake for the penguin’s chest and make smooth. To complete the decoration: Cut the chocolate cookie in half with a serrated knife. Press the cookie pieces on either side of the cake for the penguin’s wings. Snip a small corner from the bag with the vanilla frosting. Pipe dots of frosting on the penguin’s face and attach the Jelly Belly Mint Cremes for the penguin’s eyes. Pipe a small amount of frosting onto the Mint Cremes and attach the black round candies (or brown M&M’s) for the penguin’s pupils. Dot a small amount of vanilla frosting onto the black round candies for the sparkle in the penguin’s eyes. Trim 2 triangular notches into 2 of the circus peanuts with a small knife, as pictured, for the penguin’s feet. Attach the feet to the bottom of the penguin’s body. Cut one end of the remaining circus peanut into a triangle for the penguin’s beak. Make a small slit perpendicular to the penguin’s body in the center of the beak, as pictured. Place the mouth in the center of the penguin’s face. Sprinkle the base of the cake with coconut.