Ingredients
Butter cream
Method
1.Preheat oven to 180°C (160°C fan-forced); grease and line deep 26cm x 36cm baking dish. Make cake according to directions on packet, pour into dish; bake about 1 hour. Stand cake in dish 10 minutes; turn onto wire rack to cool. Using serrated knife, level cake top.
2.Using paper pattern from pattern sheet, cut penguin from cake, cut-side down. Place penguin on board, cut-side down; discard remaining cake.
3.Using toothpick, mark penguin outlines onto cake.
4.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.
5.Tint half of the butter cream with black colouring, half of the remaining butter cream with yellow colouring and remaining butter cream with white colouring.
6.Spread stomach and eyes with white butter cream, feet and beak with yellow butter cream and remaining top and sides of cake with black butter cream.
7.Position Smarties on cake for pupils. Trim licourice into a thin strip; position on beak. Position bow tie at penguin’s neck.
