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Penguin-Shaped Cake
Ingredients:
Cake-Shaping Strip (from 6 sushi-mat segments)
Heavy-duty aluminum foil
Sheet pan
Prepared cake batter (see the White Cake with Chocolate Cream-Cheese Tunnel batter or prepare batter using about 2 boxes of cake mix)
Dark frosting (see the Chocolate Buttercream Frosting recipe or about 2 (16-ounce) containers of white frosting dyed black)
White frosting (see the Cream-Cheese Buttercream Frosting recipe or about 2 (16-ounce) containers of white frosting)
White fondant (about 1/2 of a recipe of the Easy Marshmallow Creme Fondant)
Fortune-Cookie Any-Shape Cookie batter
Food dye
Instructions:
1. Line a vertically oriented sheet pan with two slightly overlapping horizontal sheets of heavy-duty foil. Shape the Cake-Shaping Strip into a shape of a penguin, ignoring the wings and feet for now. Wrap the bottom foil layers around the strip. Cut the foil or use extra foil pieces where needed to wrap around the strip.
2. Prepare your cake batter. Spray the strip and foil with cooking spray. Pour the cake batter into the prepared "pan". Bake the cake until done, and let the cake cool.
3. Cut away any cake batter that leaked through the strip. Carefully remove the Cake-Shaping Strip. Insert the flat edge of a table knife between the strip and the cake if this helps.
4. Make the Fortune-Cookie Any-Shape Cookie batter as directed. Then preheat the oven as directed and line a cookie sheet with parchment paper. Spread the batter on the parchment paper roughly in the shape of the wings and feet. Bake the dough, and let the cookies completely cool. Use a scissors to cut the cookies into the perfect wings and feet shape. Set the cookies aside.
5. Dye half of the white frosting orange. Dye half of the fondant red. Dye 1/4 cup of the remaining white fondant orange.
6. Frost the top and sides of the wing cookies using the black frosting and the top and sides of the feet cookies using the orange frosting. Place them on a cookie sheet or tray lined with parchment paper. Put the cookies in the refrigerator until the frosting is cold. Turn the feet and wings over, frost the other side, and cool the cookies again. Set the cookies aside.
7. Roll out the white fondant. Apply a medium-thick layer of white frosting on the belly of the penguin, and then place the rolled out fondant on the frosting. Cut away edges of the fondant such that the fondant only covers the belly region.
8. Frost the rest of the cake with the black frosting.
9. Using some of the remaining white fondant, form two eye whites and place them on the cake. Make the eye centers using the black frosting.
10. Form a beak with the orange fondant and put that on the cake.
11. Returning to the cookies: frost the back portion of the top of the feet cookies with orange frosting, and use this to "glue" the feet to the cake. Similarly, frost the top portion of the back of the wing cookies with black frosting, and use this to "glue" the wings to the cake.
12. Roll out the red fondant. Cut out two thin strips and place the strips on the cake to look like a scarf.
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