For the Cake
- 375g margarine
- 375g caster sugar
- 6 eggs
- 1 tsp vanilla extract
- 375g self-raising flour
For the Buttercream
- 100g unsalted butter, softened
- 225g icing sugar
- 1/2 tsp vanilla extract
- 2 tbsp jam
For the Decoration
- Preheat the oven to 180°C/Gas mark 4 (160°C for fan assisted ovens) and grease the Hemisphere Cake Pans – we used Cake Release.
- Cream the margarine and caster sugar together until pale and light. Gradually add the beaten eggs, mixing well between each addition, then add the vanilla extract.
- Sift in the flour and continue to mix until smooth and thoroughly blended.
- Divide the mixture evenly between the prepared cake pans, level out and bake for 65 to 75 minutes.
- Mix the softened butter with the icing sugar and vanilla extract and beat until smooth and creamy.
- Sandwich the two cakes together with the jam and half of the buttercream icing. Then spread a thin layer of buttercream over the entire surface of your cake. Once completely covered, place in the fridge for around 20 minutes to set.
- Lightly dust a work surface with icing sugar and roll 500g of ready-to-roll black icing until it is slightly larger than the cake itself and about 5mm thick. Position over your cake and, using the palm of your hand or an icing smoother, smooth and shape the icing until it feels silky to the touch. Trim any excess icing using a sharp knife, and keep to one side.
- Roll out 100g of the ready-to-roll white icing and leave some to one side. Cut the remaining icing sugar in to the shape of the eyes and chest, attach to the cake using a little cool boiled water and a paintbrush.
- Roll out the remaining ready-to-roll black icing and cut out the black part of the eyes, shape some wings and some spikes of hair. Then attached to the cake using some cool boiled water.
- To make the beak, knead 100g of the ready-to-roll white icing until soft, add a few drops off orange food colouring (continuing to knead until the colour is even), roll a small amount into the shape of a beak, and attach using water.
- Using the remaining orange icing, roll out two balls and shape into the penguin’s feet. Stick the feet to the cake drum (we used our 10″ Round Cake Drum) using some cooled boiled water and then place your penguin on using the water to secure in place.
- Now add the finishing touches by placing two little white dots on to the blacks of the penguin’s eyes.