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Easy Penguin Cake {Buttercream Icing}

Use this cake decorating tutorial to learn how to make an easy penguin cake with buttercream icing. Perfect for Winter/ Christmas parties and birthday parties.

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Collage Image With Step by Step Pictures on How to Make Penguin Cake With Buttercream Icing

Another idea- Fondant penguin topper

You can make a simple round cake, ice it smoothly and then add this topper to finish it off. Make a few figures and create the illusion of them having a snowball fight. These figures can be made weeks in advance. Once they dry and become hard, you can store them safely away from direct heat and moisture in a cardboard box. Instead of fondant, you can also use gum paste or modeling chocolate. It’s entirely up to you and what medium you are comfortable with.

Winter Cake on Blue Background

These are the instructions:

Step 1:
Roll out black fondant into an egg shape.
This will be your penguin’s body and head.
Roll out a small ball of white fondant and flatten it into an oval shape.
Brush some water on the center of the penguin’s body.

Step 2:
Position the white oval shaped fondant on this water mark and press gently to secure into place.

Step 3:
For the eyes, roll out two small balls of white fondant and flatten them into circles.
To complete the eyes, roll out two very small balls of black fondant . Place them on top of the white circles and press gently until they stick to each other.
Brush some water on top of the penguin’s black body.
Position both the eyes on this water mark and press gently to secure them into place.

Step 4:
For the beak, roll out a small ball of orange fondant and press into a circle.
Using your fingers, shape your circle into a diamond shape.

Step 5:
Press the center of this orange diamond with a toothpick until it sticks to it.
Brush some water where you want the penguin’s beak to be positioned.
Gently press the toothpick holding the beak onto the water mark and secure into place.

Step 6:
For the feet, roll out two balls of orange fondant and flatten them into an oval shape.

Step 7:
Brush the bottom of the penguin’s black body with water and stick the feet into place.
To create toes, press a toothpick thrice on each foot.

Step 8:
For the wings, roll out two balls of black fondant and flatten them into circles.
Using your fingers, mould them into petal shapes.  I did not have a petal cutter but you can use that to make wings too.
Brush the sides of the penguin’s body with some water and stick the pieces here.
Give your penguins white fondant snowballs and you are done.

Collage Image With Step by Step Pictures on How to Make Fondant Penguin Topper
Easy Penguin Cake With Buttercream Icing on White Background With Blue Sprinkles
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Easy Penguin Cake

Prep Time: 10 mins
Cook Time: 40 mins
Decorating time: 20 mins
Total Time: 1 hr 10 mins
Use this cake decorating tutorial to learn how to make an easy penguin cake with buttercream icing. Perfect for Winter/ Christmas parties and birthday parties.
Yield: 20 People

Ingredients

Instructions 

  • Bake the cakes and allow them to coom completely.
  • While the cakes are baking and cooling, make the frosting.
  • Cut each cake in half lengthwise and spread a thin layer of icing with a spatula.
  • Place the other halves of the cakes on top and press gently to secure into place.
  • Place these cakes on round cake boards (same size as the cakes).
  • Ice each cake smoothly with icing.
  • Place these two iced cakes on a large cake board. The smaller cake should be on top and the bigger one should be positioned below it. Stick them into place with tape.
  • Use a toothpick to map out a rough shape for the face and body.
  • Fill a piping bag with black icing and attach a small star tip (Wilton's Tip # 18).
  • Pipe little black stars on your rough outline.
  • Then, fill outside the outline with little black buttercream stars.
  • Fill another piping bag with white icing and attach a small star tip (Wilton's Tip # 18).
  • Fill inside the outline with little white buttercream stars.
  • Fill another piping bag with black icing and attach a small round tip (Wilton's Tip # 3).
  • Pipe eyes with a very steady hand.
  • Stick a large orange candy corn for the beak/mouth below the eyes. Another option is to cut out an orange fondant triangle piece and stick that here. Enjoy.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 283kcal, Carbohydrates: 46g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Sodium: 125mg, Potassium: 23mg, Sugar: 43g, Calcium: 2mg, Iron: 1mg
Course: Dessert
Cuisine: American
Calories: 283
Author: Abeer Rizvi

11 comments on “Easy Penguin Cake {Buttercream Icing}”

  1. Such a great tutorial! I am soooo glad you shared this! I have been wanting to make a winter wonderland cake for my baby boy’s 1st birthday, but was a little unsure how to make the penguins and snowmen! This will be so helpful! you make it look so easy, and they are so cute!! Do you happen to have a tutorial for a polar bear? ha! 🙂 I can’t wait to try this out! And also… Here’s a question for you, how far in advance is it okay to make the fondant penguins and such? I don’t have a lot of extra time in a given day, so if it’s possible to spread this out over a few days (or a week) that would be so helpful! Thanks again for such a clear step by step tutorial for these cute little guys!

  2. @Hannah… Nice to hear you found this tutorial helpful! You can make these figures weeks in advance. That’s what I usually do. Also, it’s best to give these figures time to dry and harden before using them on your cake. Good luck with your cake! I am sure it will turn out wonderful 🙂
    PS: i haven’t done a tutorial for a polar bear yet. Maybe I will give that a shot some day 😉

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