Make cake. Prepare batter following recipe directions. Bake and cool 2 cakes. Use cake leveler to level one cake. Leave one cake with rounded top to use as the top layer. Stack and fill for a 2 layer, 7 1/2 inch high cake.

Decorate cake. Prepare buttercream following recipe directions. Tint a small amount orange and reserve remainder white (ombine Orange with Christmas Red for orange shown). Use spatula and white buttercream icing to ice cake smooth. Use 9 inch fondant roller with purple guide rings to roll out red fondant, 1/8 in. thick. Use A heart cut-out from set to cut heart. Use icing to attach heart to cake, about 1 1/4 inch from bottom. Use tip 6 and chocolate icing in cut disposable decorating bag to outline penguin head and wings. Use spatula and chocolate icing to fill in. and ice smooth.

Add beak and eyes. Use tip 6 and chocolate icing to pipe eyes. Use tip 366 and orange icing to pipe leaves for beak.

Use fingers dipped in cornstarch to pinch sides of beaks together to shape.