Penguin Snack Cakes

• 1 Sugared Orange Slice
• 1 Swiss Cake Roll
• 1 Large Ball Of White Fondant (about 1-inch Diameter Size)
• 2 Small Balls Of Black Fondant (about 1/8-inch Diameter Each)
• 2 Small Balls Of White Fondant (about 1/4-inch Diameter Each)
• 1 Tootsie Roll
• 1/4 cups Granulated Sugar

1. For the feet:
2. Cut the sugared orange slice into thirds, width-wise. Remove the center section and reserve it. Press together the two outer sections and squish to flatten them together; set aside.
3. For the belly:
4. Place the Swiss cake roll, flat side down, on your work surface. Place the 1-inch diameter ball of white fondant in the palm of your hand and flatten it into an oval shape using the thumb of your other hand; place it on the lower half of the penguin body (it should stick all by itself).
5. For the eyes:
6. Place the 1/8-inch diameter balls of black fondant on top of the 1/4-inch balls of white fondant. Gently press down to squish them together; place them on the penguin body in the place where eyes should go, above the belly.
7. For the beak:
8. Cut a small triangular beak out of the reserved center section of sugared orange slice; place it under the eyes.
9. For the wings:
10. Unwrap then cut the Tootsie Roll in half. Knead each half into an oblong shape and flatten; press it onto the sides of the penguin body, just below eye level.
11. To serve:
12. Place penguin feet on a bed of granulated sugar and top with the penguin body.
13. Note: Keep a moist towel and dry towel handy when you make these. Things can get a little sticky after a while.

swiss cake roll, white fondant, balls of black fondant, balls of white fondant, ubc

Taken from tastykitchen.com/recipes/desserts/penguin-snack-cakes/ (may not work)