Holiday penguin takes the star cake pan in a new direction! Easy
techniques are all you need for this fun fellow. (Remember to start
with chocolate icing when making black so less icing color in needed.)
Lightly ice cake with spatula. Trace patterns with toothpick. Build up facial area with tip 8 mounds. Pipe eyes and inside of mouth with tip 8 (smooth with finger dipped in cornstarch). Cover cake with tip 16 stars. Outline beak with tip 5; overpipe to build up (smooth with finger dipped in cornstarch). Pipe tip 16 rosettes for hat trim and pompom. Pipe tip 3 zigzag scarf; add tip 3 pull-out fringe. Pipe tip 2A elongated shell feet.
*Note: Combine Red-Red with Christmas Red for red shown. Add Black Icing Color to chocolate icing for black shown.
The rosette has the tight, swirling look of a rose, but is achieved in one continuous rotation, rather than with wrapped layers of petals. Single rosettes are also used as candleholders on top of a cupcake.
The star tip creates the most celebrated, easily accomplished decorations! The serrated edges of the star tip make ridges in the icing as you squeeze it out. Because fill in requires so much piping from the same bag, keep replenishing icing in bag.
Do you believe this cute little fellow is created using our Candy Cane Cookie Cutter? How easy is that? Kids will just love to decorate him with delicious and colorful Buttercream Icing. Sure to be a holiday favorite.