Iced Penguin Cakes
1 hr 10 min.
- For the cupcakes
- 1 ½ cups self-rising flour
- ¾ cup caster sugar
- 1 unwaxed Orange (finely grated zest)
- 1 Tbsp Almond flour
- 3 eggs
- ½ cup Sour cream
- ¾ cup butter (melted and cooled)
- To decorate
- 2 cups white Sugar paste
- powdered sugar
- 3 Tbsps Apricot Jam (warmed)
- 1.333 cups blue Sugar paste
- 36 small, yellow Candies
- 24 Chocolate bean
- 24 small Licorice (for the eyes)
How healthy are the main ingredients?Sour creamOrangeegg
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Mix together the flour, sugar, orange zest and almonds in a mixing bowl.
Beat the eggs into the soured cream, then pour into the dry ingredients with the melted butter. Beat until smooth.
Spoon into the paper cases and bake for about 20 minutes. Test to see if they are done by inserting a skewer or cocktail stick - it should come out clean. Cool in the tin for 5 minutes then place on a wire rack to cool completely.
To decorate: roll out the sugarpaste on a surface dusted with icing sugar. Cut out rounds with a cutter, the same diameter as the cakes. Reserve the trimmings.
Brush the tops of the cakes with a little apricot jam and attach the sugarpaste rounds.
Roll out the blue sugarpaste as before and cut out shapes to fit around the cakes, as in the photo. Lightly brush with water and arrange on the cakes.
Lightly press in the sweets and chocolate buttons as in the photo and the liquorice pieces for the eyes.
Roll out the sugarpaste trimmings and cut into snowflake shapes with a cutter or card template. Attach to the cakes with a dab of water.