How to Make Sugar Paste Penguins

Penguins are a cute cake topper. With just a little practice, you'll be making many with ease using sugar paste, an easy sugar modeling medium. Stick to traditional black and white or get creative. Start with step number one below.

Ingredients

  • Black sugar paste
  • White sugar paste
  • Royal icing for sticking and for creating eyes and beak, in white, black and yellow

Steps

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    Set up a work surface with parchment or wax paper on it. This will prevent sticking when working with the sugar paste.
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    Roll a cone shape from the black sugar paste. The base should sit flat.
    • The height of the penguin can vary anywhere from 2.5cm to 5cm (1 to 2 inches), depending on the size your cake needs. You might even like to make varying sizes of penguins, for mom, dad and baby penguins.
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    Shape wings from the black cone. On each side of the penguin, snip a little slit. Pull up a bit of the black sugar paste to form the wing or flipper on each side.
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    Roll a little piece of white sugar paste to form the front stomach and chest area of the penguin. Press flat to form the white patch.
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    Attach to the front of the penguin with royal icing.
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    Pipe white icing eyes onto the penguin's head area. After this dries (it takes an hour or two), pipe a tiny black pupil into the middle of the white eye.
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    Add a beak. Pipe a little yellow beak on.
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    Place on the cake. The best base is white icing or frosting that drips over the cake to look like snow or ice bergs. You can also add little snowballs made from rolled up sugar paste balls in varying sizes.
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    Finished.

Tips

  • Practice with modelling clay if you don't like playing with your food!

Things You'll Need

  • Parchment or wax paper
  • Piping bag

Article Info

Categories: Frosting Icing and Fondant