Bake cake. Prepare cake batter following recipe instructions. Bake and cool cake according to pan directions.

Add black fondant. Assemble cake layers. Using spatula and white icing, ice cake smooth.

Helpful Hint: To better smooth cake, cut piece of acetate 1 ½ in. x 12 in. Place cake on turntable and use acetate to smooth and remove excess icing.

Using fondant roller with orange guide rings, roll out black fondant; cover cake.

Using toothpick, mark outline where white fondant will go. Using knife, cut and remove black fondant from those sections of the cake.

Add white fondant. Using fondant roller with orange guide rings, roll out white fondant. Cut out white belly area of penguin by either tracing removed black fondant with knife or laying white fondant over cake and marking area with toothpick.

Add feet and beak. Using Orange icing color, tint 4 oz. white fondant orange. Roll out to ¼ in. thickness. Using knife, cut foot, about 1½ in. at widest point near toes and ¾ in. at heel of foot. Foot should measure 1½ in. long. Repeat for a total of two feet.

Using excess orange fondant, make beak. Roll log, about 2 in. long and ¾ in. thick. Flatten on one side by pressing it against the surface. Using toothpick, mark beak line.

Make fondant adhesive following recipe instructions. Using decorating brush, attach beak to front of cake.

Make eyes and arms. Roll out remaining black fondant to ¼ in. thickness. Using straight side of “A” oval cutter, cut out two ovals. Trim each arm to 2 in. long. Using fondant adhesive, attach arms to side of cake.

Using fondant roller with blue guide rings, roll out any remaining black fondant. Using straight side of “F” round cutter, cut out two circles. Using fondant adhesive, attach to face.

Assemble cake. Arrange cake on plate or platter with feet placed in front of cake.