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Posts Tagged ‘penguin’

Yup! Made for my very close friend (who’s obviously very passionate about penguins) and her twin brother (unfortunately several thousand miles away). I’ve only known them since… hm… all my life – I was almost two years old when our parents first became friends and the then-crawling duo invaded the house, only to spend our entire childhood adventuring together… I *think* she liked her cake very much!

I intended to make 30 penguins, but realized cake was too small to support so many – plus at 2am, that sounds like an impossibly numerous waddle… I made two batches of my flourless walnut cake recipe (by my friend’s request) in 10-9-8” layers, about 1.5” thick. First, about 1/3 of each layer was cut to make another layer, then each layer was torted under an angle similar to the topsy-turvy cakes, for the slope effect of a total of 6 layers in 12 tortes (whew, did I get all those numbers right?). There was a small setback mid-way though the assembly, with the top 6 tortes sliding off as a whole from the bottom group, but such sliding disasters usually prove quite agreeable after sticking butter-based filling in the fridge for a few minutes! Swiss meringue butter crème snow – can you tell I was out of white fondant?!

I had a blast making those little penguins. They’re not hard at all, but they are time-consuming. I’ve seen several penguin cakes and fondant/gum paste penguin figures on my favorite cake website, so I took ideas from there… Each penguin starts as a black ball, gently rolled to shape. Eyes are a heart-shaped white cutout, with black straw-cut tiny pupils. Noses are little tiny dark orange cones. Belly is a white ellipse. Wings/flippers are two leaf-shaped side cutouts from a circle. Feet are also a heart-shaped cutout, in pale orange. Then hats, scarves and earmuffs are just pure fondant fun! I prepped everything first, then just used egg whites to glue the pieces together – line production rules! When deconstructed like this, anyone can make a little cute penguin!

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