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“Cakes by Vivienne”

         Tips, Techniques and Tutorials for the Beginner Cake Decorator

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HOW TO MAKE A FONDANT PENGUIN TOPPER

In this tutorial I will show you how to make a fondant penguin that you can use on cupcakes or cakes.



ITEMS YOU WILL NEED:


STEP 1
Take a small amount of black (approximately 20g) and knead until soft and pliable. Shape into a ball about 3cm in diameter. Then shape into a pear shape as per diagram below.



STEP 2

Knead a small amount of white fondant until soft and pliable, roll out to 3mm and cut out the larger oval (approximately 3cm diameter). Shape into a teardrop shape and glue onto the body of the penguin.



STEP 3
Take a small amount of black (approximately 20gms) and knead until soft and pliable. Shape into a ball about 2cm in diameter.


Take the large heart cutter and cut out a white heart, cut of the point and soften off the ends to be slightly rounded.


Glue the heart to the black ball and using the small end of the ball tool gently imprint where the eyes will go.



STEP 4
Glue on the pre-made edible eyes (roll small balls of icing and make the eyes if you do not have pre-made eyes). Glue on the head.



STEP 5
Roll out a small amount of orange fondant and cut out using the smallest oval. Use the modelling stick to shape the oval into ½ to make the beak. Glue onto the penguin head.



STEP 6
Roll out a small amount of orange fondant and cut out 2 small heart shapes. Using the corner of the heart cutter cut off the tops of the hearts to make the webbed feet of the penguin. Glue these to the penguin body as per the photo below.



STEP 7
Roll out black fondant and cut out 2 ovals using the largest oval cutter. Glue the wings to the side of the penguin body as per the photo below.



How to make a fondant Christmas Penguin Cupcake Topper.pdf Back