Two videos in one week? Amazing. I’ve been working hard. And I’ve been feeling festive, too – Monday’s video was all about mince pies and in this video I show you how to make a penguin cake. This penguin cake, in fact.
Look at his little face! How can you resist?
All you need to decorate this cake is black, white, and orange fondant/ready to roll icing. I was sent this by Renshaw, who asked me to make some kind of Christmas themed bake. The idea of making a penguin cake was too adorable to pass up, and the good thing about it is you don’t necessarily have to use it as a Christmas cake. It’ll work for any kind of winter party, or even a normal, boring party. I made Garry a penguin cake for his birthday a year or so into us dating, once. Penguins are a delight.
I could talk you through how to make this cake but it’d take ages, so I made a video instead.
You can buy a sheet cake and buttercream of any flavour, but if you would rather make your cake or if you can’t find a sheet cake then the recipe to make your own is below. And yes, you can see some pre-bought buttercream in this video. I made my own cake but I bought my buttercream – no shame, no judgement.
- 250g of unsalted butter
- 250g of golden caster sugar
- 4 large free-range eggs
- A generous splash of vanilla extract
- 250g of self-raising flour
- Preheat the oven to 180C. Line a 9x13 inch rectangular baking tin with parchment
- Cream together the butter and sugar until pale and fluffy - you want it to be almost white. Crack in an egg and beat until fully incorporated. Repeat with the remaining eggs, then add the splash of vanilla and add that in too. If the mixture separates at any point, beat in a tablespoon of flour to correct it
- Fold in the flour until you get a smooth, thick batter
- Spread the mixture into the tin and even out the top. Bake for 25-30 minutes, then remove from the oven and leave to cool