Cake! magazine by Australian Cake Decorating Network November 2017 | Page 38

Draw a penguin template.
Place some acetate on a board over
the template.
To make the penguin with the
green scarf, first outline and ‘flood’
the neck of the scarf. Repeat for
as many penguins as you’d like to
make. Outline and flood the head
and the body in white then outline
Use a damp paintbrush to help push
the flooding icing into the smaller
areas if necessary and take care
not to over-fill. . Finish the flooding
by outlining and flooding the scarf’s
tails. Set aside to dry 24-36 hours.
Draw the features on the penguins using the edible pens. Use black for the
eyes, orange for the nose, the green and red for the holly. Carefully remove the penguins from
the acetate and stick them to the
round cookies with royal icing.
Repeat the process to complete the penguin, working from the inside out- the white for the body first, then the dark
grey around the white, then the hat if adding a hat (white then red). Pipe tiny snowflakes with soft peak
royal icing using a no.0 or no.1 piping
tip. For the base of the snow globe, pipe
a squiggly line around each of the
oval cookies with soft peak icing so
the line goes over the edge. Carefully fill the cookies with the
runny icing. Set aside to dry.
Place some soft-peak royal icing into
a piping bag with a no.1.5 or no.2
piping tip. Place some more flooding
icing into a larger piping bag. You will
also need to make a bag of outlining
icing and flooding icing in baby blue. Assemble the three different size oval cookies on top of each other with stiff-
soft peak icing, then carefully stick and stand the rounded globe cookie on
top. You may need to hold it in place for a few seconds until it adheres. Pipe a thin squiggly outline around
the base of the penguin cookie and
flood in as before. This will help
secure the upright cookie.
and flood with the dark grey.
Outline the snow in white and the sky in blue. Flood in both colours and set
asi de to dry overnight.