Hướng dẫn cách nặn fondant chim cánh cụt - penguin

Roll out your white fondant thinly and cut out ovals and then attach them to the penguin body using some water

I wanted to use white hearts for the face, but didn’t have a heart cutter large enough, so I used my flower cutter and cut the heart that way (so resourceful of me!)

Add a toothpick/dry pasta into the body, dab some water on top and attach the head.

Make a hole with your toothpick at the bottom of the penguin so that you can easily attach the penguin to your cake when it hardens (I always prefer to be able to ‘spike’ my fondant toppers into the cake)

Cut out a black oval for the arms and using the same oval cutter, cut both sides of the oval.

Attach the arms to the penguin and then rest the arms against something (I’ve used a combination of cutters, the side of my tray, the snowman and a small rolling pin) so that the arms will dry curved.

Leave the penguins to dry for at least 24 hours.

To make the beaks, roll out small orange tear shaped balls and then using sharp scissors, cut the pointy end.

Draw on the eyes using a black edible marker and then attach the beak using some water or edible glue.

I then dressed up the penguins with scarfs (thin strips of fondant), ear muffs (thin strip of fondant over the head and two small flattened balls of fondant) and flowers (I used a mini blossom cutter).

The snowman was simply two balls of fondant (I used a toothpick the same way as for the penguins), a red scarf (thin strip of fondant), a tear drop shaped nose, drawn on eyes and buttons and the stick arm is actually two toothpicks which I coloured black (using my edible marker) and superglued the two together to get the ‘twig’ effect