contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Penguin Snack Cakes

Patricia Reitz

Penguin Snack Cakes - ButterYum

Penguin Snack Cakes - ButterYum

Are these guys cute or what?  That's what I though when I saw them on Pinterest not long ago.  I've always had a fondness for penguins, and so has my oldest son, so I knew I wanted to make them for a recent family get-together.

You'll need Swiss cake rolls, tootsie rolls, sugared orange slices, white fondant, and black fondant (Duff Goldman Buttercream Fondant tastes great!).  Better get a little extra of everything - you know, for snacking.

You'll need Swiss cake rolls, tootsie rolls, sugared orange slices, white fondant, and black fondant (Duff Goldman Buttercream Fondant tastes great!).  Better get a little extra of everything - you know, for snacking.

 Cut the sugared orange slices in thirds like this.  Buy lots of extras for snacking. 

 Cut the sugared orange slices in thirds like this.  Buy lots of extras for snacking. 

Remove the center section and set it aside for now.  Press the two outer sections together (reserve the center section for later).

Remove the center section and set it aside for now.  Press the two outer sections together (reserve the center section for later).

Squish the two outer sections down to flatten them (they'll stick together nicely).  Set aside.

Squish the two outer sections down to flatten them (they'll stick together nicely).  Set aside.

Now take the reserved center piece and cut a small beak shape; set aside.  This is where the operation gets a little sticky - keep a moist towel and a dry towel handy.  

When you have the appropriate number of beaks and feet, set them aside and move to the next step.

When you have the appropriate number of beaks and feet, set them aside and move to the next step.

It's fondant time.  You'll need a 1-inch diameter ball of white fondant for the tummy, and for the eyes you'll need two 1/4-inch balls of white fondant and two 1/8-inch balls of black fondant.  Be sure to clean your hands well after handling to black fondant so you don't accidentally discolor the white fondant when you handle it.

It's fondant time.  You'll need a 1-inch diameter ball of white fondant for the tummy, and for the eyes you'll need two 1/4-inch balls of white fondant and two 1/8-inch balls of black fondant.  Be sure to clean your hands well after handling to black fondant so you don't accidentally discolor the white fondant when you handle it.

Place the 1-inch ball of white fondant in the center of your hand.

Place the 1-inch ball of white fondant in the center of your hand.

Use the thumb of your other hand to flatten it into an oval shape.

Use the thumb of your other hand to flatten it into an oval shape.

Place the Swiss cake roll, flat side down, on your work surface and place the flattened oval on it like this.

Place the Swiss cake roll, flat side down, on your work surface and place the flattened oval on it like this.

Now it's time to make the eyes.  Place the 1/8-inch balls of black fondant on top of the 1/4-inch balls of  white fondant.

Now it's time to make the eyes.  Place the 1/8-inch balls of black fondant on top of the 1/4-inch balls of  white fondant.

Gently press the two together.

Gently press the two together.

I see you!

I see you!

Place the eyeballs on the penguin like this.  They should have no trouble sticking by themselves, but if yours don't, warm them in your hands slightly, then try again.

Place the eyeballs on the penguin like this.  They should have no trouble sticking by themselves, but if yours don't, warm them in your hands slightly, then try again.

Now place a beak under the eyes, again, it should be sticky enough to hold in place all by itself.  We're almost done.

Now place a beak under the eyes, again, it should be sticky enough to hold in place all by itself.  We're almost done.

Now it's time to make the wings.  You'll need one small tootsie roll per penguin.

Now it's time to make the wings.  You'll need one small tootsie roll per penguin.

Cut the tootsie roll in half.

Cut the tootsie roll in half.

Knead each half into an oblong shape, then flatten them into the shape of a wing.  Attach to the sides of the penguin, just below the eyes.  The tootsie roll wings don't stick as easily as the other bits - use the heat of your hands to make sure they're soft and sticky before attaching.

Knead each half into an oblong shape, then flatten them into the shape of a wing.  Attach to the sides of the penguin, just below the eyes.  The tootsie roll wings don't stick as easily as the other bits - use the heat of your hands to make sure they're soft and sticky before attaching.

Place the feet on a bed of sugar and top with the assembled penguins.

Place the feet on a bed of sugar and top with the assembled penguins.

:)

:)