How cute are these penguin cake decorations? They’re much easier to make than they may look and are the perfect cake toppers to turn your Christmas cake into something extra special.
Try changing the size and shape of your penguins’ eyes and beaks to give them different expressions and get creative with their little scarves to make them suit whatever you’re baking. We think the kids will love helping to make their own penguin, so why not get them to help you too?
This clever recipe makes enough for 6 penguins and will roughly take an 1hr and 30 mins to make. If making in advance, store in a cardboard or breathable box – they will last for up to 6 months.
By Victoria Threader
- 40g soft green coloured modelling paste (we used eucalyptus)
- 65g black fondant
- 25g white modelling paste
- 25g pink modelling paste
- 10g orange modelling paste
- Black ball sprinkles (nonpareil)
- Edible glitter
For the white 'bib': Cut 6 oval shapes from the white modelling paste and stick onto the pear shape with a brush of water, indenting the top of the white fondant slightly to make peak. Add the eyes by pushing two black nonpareil or black ball sprinkles into the top of the head using a cocktail stick.
For the beak: Roll 6 tiny sausages from the orange paste and pinch at each end, add a cut down the centre and then, using a cocktail stick, add a small smile.
For the feet: Roll 12 tiny sausages and flatten one end with your finger. Use a cocktail stick to make the toes. Stick to the base of the penguin using a brush of water.