Big Cakes: Penguin Cake


Preparation info

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Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

  • About

Originally designed as an alternative Christmas cake, there’s no reason not to make this at any time. The penguins need to be kept at room temperature and the cake should not be hours out of the refrigerator or it will become difficult to cut, so decorate shortly before you serve it. The penguins can be made a few weeks ahead and stored in a lidded cardboard box (not an airtight container or tin as they will sweat).



    To make the ‘snow’, add 1½-2 tbsp water to the icing sugar and mix until it is thick enough to coat the back of a spoon. Drizzle all over the top of the cake.

    For each penguin, make a cone of black sugarpaste (the largest I made were 4cm tall and the smallest 2.5cm). Snip out 2 wings with the tip of a pair of scissors, and ease them away from the body. Roll out a little ball of white sugarpaste with your fingers, squash it flat to form the tummy and press on to the penguin, adhering with a little royal icing. Pipe 2 little eyes in white, allow to dry for an hour or so, then pipe in the black centres. Finish by piping a yellow beak. Make snowballs by rolling different-sized balls of white sugarpaste.

    Decorate the cake by placing the penguins over and around it, adding the snowballs and, finally, the glitter for sparkle.

    To Bake

    see: Surprise Fridge Cake

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