Peggy penguin

peggy penguin
1 Item


Butter cream


1.Grease 26cm x 36cm baking dish, line base with baking paper. Using three packets, prepare cake mix according to directions; pour into prepared dish. Bake in moderate oven about 1 hour. Stand cake in dish 5 minutes; turn onto wire rack to cool.
2.Cut out shape of a penguin. Place cake on 35 x 45cm rectangular prepared board.
3.To make butter cream; beat butter until white as possible, gradually beat in half the sifted icing sugar then milk, then remaining icing sugar. Beat until smooth.
4.Tint half the butter cream with true blue colouring. Divide the remaining half among three small bowls; tint one with yellow colouring, one with orange colouring and leave the third plain.
5.Cover cake with butter cream, using colours in appropriate areas, with picture as a guide.
6.Remove the rind from crystallised orange slices; cut pieces to shape of beak. Press gently into position.
7.To make eye, place mint in position, then secure half the red jelly bean to mint with butter cream.
8.To make eyelash, cut licorice strap into a 1.5cm x 3cm rectangle, then cut into thin strips, do not cut all the way through the strap. Fan licorice piece, place in position in a slight curve above the eye.
9.Using scissors, cut remaining licorice strap into several thin strips. Position strips to outline the stomach, wings, beak and feet.
10.Just before serving, press fairy floss on stomach. (Fairy floss starts to dissolve after about an hour.) Tie ribbon into a bow, position on cake.

A puff of fairy floss makes a soft and cuddly chest for this lovable southern visitor.


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