Easy Penguin Cake
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.
Servings: 20 People
Calories: 283kcal
Ingredients
- 2 Rainbow cake Round, Dimensions: 6×3 and 8×3
- 6 cups Buttercream icing Black and white
- 1 Large candy corn Or any large orange triangle candy
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