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Make cake. Prepare batter following recipe directions. Bake and cool two cakes. Use cake leveler to level one cake; leave the other rounded to use as the top layer. Stack and fill for a two-layer, 7 ½-inch high cake.
Decorate cake. Prepare buttercream following recipe directions. Tint a small amount orange (combine Orange with Christmas Red for orange shown); leave the remainder white. Use spatula and white buttercream icing to ice cake smooth. Use the 9-inch fondant roller with purple guide rings to roll out red fondant, 1/8-inch thick. Use the heart shape from the cut-out set to cut heart. Use icing to attach heart to cake, about 1 1/4 inches from bottom. Prepare disposable decorating bag with tip 6 and chocolate icing to outline penguin head and wings. Fill in with chocolate icing and ice smooth with spatula.
Add beak and eyes. Using prepared decorating bag with tip 6 and chocolate icing, pipe the eyes. Use a separate bag with tip 366 and orange icing to pipe the beak.
Use fingers dipped in cornstarch to pinch sides of beaks together to shape.