Tutorial: Fondant Penguin Cake Topper

This cutie pie of a penguin cake topper will take you 15 minutes and instantly transform your cake – let us show you how!

Tools & Ingredients

Penguin Cake Topper

Method

STEP 1

Use 37g of black icing. Create a pear shape. Using a sharp knife gently cut a line into the sides to create arms. Gently smooth edges and shape arms as you’d like them to be. Allow to dry.

STEP 2

Roll out white icing, use a small round cutter for the face. Glue with a little water.

STEP 3

Roll out more white icing for the body. Use a slightly larger circle for the tummy. Glue with a little water. Use toothpick to make eyes and belly button.

STEP 4

To make a nose, use a little red icing and make a triangle shape. Carefully glue onto the face. If it doesn’t hold, use a little spaghetti (pasta)- break off a little and stick it into the head with a little left poking out then stick the nose onto the spaghetti.

STEP 5

Use approximately 2g of red icing to create his feet. Make two round circles and attach to the body. Use a sharp knife and cut two lines on top. Allow to dry.

STEP 6

Upside down baby penguin – use a small amount of black icing and make an oval shape. Cut a round circle and glue with a little water onto tummy. Repeat Step 6 for his feet, but use a very small amount of red icing. Carefully glue and allow to dry.

TIP: Be sure to have dry hands when working with fondant. If your hands get sticky, use a little icing sugar. Browse our tips for more hints & tricks for working with fondant.

 

 

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA