Penguin Valentines Day Cake.jpg|1
Penguin Valentines Day Cake.jpg|1

Penguin Valentine's Day Cake

Sweet and simple. This Penguin Cake will win their heart. Easy buttercream icing and a fondant cutout heart make it super easy to decorate an adorable Valentine's Day-themed cake that's sure to warm their hearts.
  • Skill LevelIntermediate
    Amount12 Servings
Print Recipe

Ingredients

  • 6 cups of your Favorite Cake Mix or Recipe

  • Buttercream Frosting

  • Decorator Preferred Red Fondant, 24 oz. Fondant Icing

  • cornstarch

  • Chocolate Ready-To-Use Decorator Icing - 1 lb. Can

  • Orange Icing Color, 1 oz.

  • Christmas Red Icing Color, 1 oz.

  • Tools

  • Cake Leveler, Small, 10-Inch

  • Straight Stainless Steel Spatula, 9-Inch

  • Decorator Preferred 11 Inch Straight Spatula

  • Roll and Cut Fondant Mat

  • Fondant Roller, 9-Inch

  • Heart Fondant Cut-Outs Set

  • Standard Round Tip 6

  • Round Cake Decorating Tip 2

  • Large Leaf Cake Decorating Tip 366

  • Aluminum Round Cake Pan, 6 x 3-Inch

  • 12-Inch Disposable Decorating Bags, 12-Count

Instructions

Click to mark complete

  1. Make cake. Prepare batter following recipe directions. Bake and cool two cakes. Use cake leveler to level one cake; leave the other rounded to use as the top layer. Stack and fill for a two-layer, 7 ½-inch high cake.
  2. Decorate cake. Prepare buttercream following recipe directions. Tint a small amount orange (combine Orange with Christmas Red for orange shown); leave the remainder white. Use spatula and white buttercream icing to ice cake smooth. Use the 9-inch fondant roller with purple guide rings to roll out red fondant, 1/8-inch thick. Use the heart shape from the cut-out set to cut heart. Use icing to attach heart to cake, about 1 1/4 inches from bottom. Prepare disposable decorating bag with tip 6 and chocolate icing to outline penguin head and wings. Fill in with chocolate icing and ice smooth with spatula.

  3. Add beak and eyes. Using prepared decorating bag with tip 6 and chocolate icing, pipe the eyes. Use a separate bag with tip 366 and orange icing to pipe the beak.

    Use fingers dipped in cornstarch to pinch sides of beaks together to shape.

Notes

How To

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