Happy Feet Iceberg Cake And Penguin Decorations

  1. Preheat oven to 350u0b0F. Lightly grease and dust a large iceberg-shaped cake pan with flour. If an iceberg-shaped cake pan is unavailable, use 1-2 large bundt pans.
  2. Prepare cake mix according to package instructions. Transfer to prepared pan, smooth top and bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
  3. Meanwhile, knead black food coloring into 7 oz of fondant until smooth. Roll into 5 large balls for bodies and 5 smaller balls for heads. Join with toothpicks. Roll out 2 oz remaining fondant between 2 sheets of parchment paper to 1/8 inch thickness. Using a small heart-shaped cutter, cut out 5 hearts and press onto fronts of penguins. Use top of cutter to cut wavy eyebrow shapes. Press onto heads. Press an M&M onto each face for a beak and 2 at each base for feet.
  4. To make the meringue frosting, bring sugar and 1/4 cup water to a boil. Cook, without stirring, for 6-8 mins, until syrup reaches 237u0b0F on a sugar thermometer. Meanwhile, in a mixer, beat egg whites to firm peaks. Gradually add hot syrup to egg whites in a thin steady stream, beating constantly until mixture is thick and glossy. Continue beating until mixture cools to room temperature.
  5. Invert cake and trim base to sit flat. Secure on a cake board or serving plate with a little frosting. Shape remaining fondant into an iceberg and position in front of cake. Using a palette knife, spread frosting over cake and iceberg in snowy swirls. Sprinkle coconut around base. Arrange penguins around base and on iceberg. Place candles on top to serve.

butter cake, black gel paste, white fondant, mini mms, meringue frosting, sugar, egg whites, decorate, coconut, birthday candles

Taken from recipes-plus.com/api/v2.0/recipes/32109 (may not work)

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