Placeholder Image

字幕表 動画を再生する

  • Welcome to how to cook that I am Ann Reardon and today we are making a

  • cute and easy penguin cake. This one is modeled on Private from the penguins of madagascar

  • but you could use it for the base of a club penguins cake or even a pingu cake if you

  • like. Firstly cut out you template and you can get

  • that on the howtocookthat website howtocookthat.net and I'll link to that below.

  • Fold in his little flippers and then line up the red circle with the circle of your

  • cake. Then trim off the sides of the cake following

  • your template. You can use the sponge cake or the chocolate cake, red velvet cake there

  • plenty of recipes on the website that youc an choose from you just need two round cakes.

  • Take your other cake and place the template over the top lining up the edge with the top

  • of his head with one edge of the cake. Now cut down the side and around the top of his

  • head and down the other side. Now take a toothpick and poke it through the

  • red line so you know where to cut when you take the tmeplat off . Remove the template

  • and cut around following the dots that you just made.

  • Now place that head piece onto the penguin body of your penguin.

  • Take your two side off cuts and place them on top, you will need to trim the base of

  • one of those so it sits flat on your cake. Because it is kind of a funny shape there.

  • Then take the other off cut and cut it into two pieces and place them on top either side.

  • So you get a nice round penguin tummy.

  • Make a batch of the basic buttercream, I have got a video showing you how to make the frosting

  • on the howtocookthat website or youtube channel either one whichever one you can find easier.

  • Spread a small amount of your frosting onto your cake board or plate just to stop your

  • cake from moving around. Then add the body part of your penguin down

  • near the base of your cake board. And then add some frosting around the top there so

  • that you can join the head on. Place that head bit in to place and kind of squash it

  • down. Then cover the tummy in frosting and add your

  • off cuts making sure to put frosting between each one so they stay together a bit like

  • when you're making garlic bread.

  • Now take your side template and fold down the beak.

  • Carve the penguin head and body along that template, the neck part will be too low but

  • we will fix that in a minute.

  • Then take the template away and round off the sides of the tummy so that you don't have

  • square edges there, you want it to look round like the top of a ball. You can just shave

  • off a little at a time of cake at at time until you are happy with it.

  • Then at the join of the tummy and the head add some buttercream and some of the cake

  • you just cut off. Then use your template again to get the side profile right.

  • Then cover the whole thing in a layer of buttercream Smooth it off as best as you can then use

  • you spatula to clean up the cake board. To get a rounded cake really smooth I like

  • to use some flexible plastic make it into a curve and just drag it up and over the cake.

  • And you can do that up and over from each side of the penguin to get it really

  • nice and smooth and then place that it in the fridge.

  • Now to make the fondant details. For the eyeballs you want to roll a ball of white and then

  • cut it in half and the reason we do that is so that you get two even pieces that are exactly

  • the same size. You want them to be the size shown on the

  • template. So just check it there and if it is the right size great if not just take some

  • off or add some one and reroll it. Now roll out some blue, if you find your fondant

  • is sticking to the rolling pin just spray it with a littel bit of spray oil and rub

  • it onto rub the rolling pin. You want this blue fondant to be really thin.

  • Because we don't want it to be bulging on his eyeball Use a straw to cut out two round

  • blue circles. Then using a tiny bit of water to make it

  • stick to the top of each eyeball.

  • Then you want to roll really really tiny balls of black fondant and add them to the centre

  • of each eye. I am using the back of a paintbrush to position it and squash it to make a flat

  • circle. Next we want to make a thin snake of white

  • and break a small piece off the end and add it to one side of the iris, this just adds

  • that glint in the eye just makes our penguin look more alive.

  • Next roll out a thin rectangle of grey fondant , you want this to be as thin as you can get

  • it, thin like paper. Pick up your eyeball and starting at one end wrap it around. When

  • you get back around to the beginning there just wrap it down and pinch the base together

  • and twist off any excess grey. Repeat that on your other eye, this makes an eyelid for

  • the eye and also defines and outlines they eyes so that when we're putting it onto the

  • white penguin we don't just loose the eye. For the penguin feet roll out some orangey

  • brown fondant and this time we want it nice and thick and use you template to cut them

  • out. Now for the beak take a ball of fondant and

  • using your thumb and fingers start to squash it down on the sides to make it into the shape

  • on the template. Once it is roughly there pick it up and use

  • your thumbs at the same time to make two indents in the top so that you are making the middle

  • part come up and then you're coming down where your thumbs are. And then round off the corners.

  • So from the top it looks a bit like a triangle and from the side it looks like a smile. Line

  • it up with the template again and trim off any excess.

  • Then make an indent or make it a bit flatter at the base of the beak there in the middle.

  • Rest it on something rounded because our cake is a little bit rounded. and then use a knife

  • to make an indent following the shape of the beak that you have just made. So that it looks

  • like the beak can actually open Now take some orange powdered colour and using

  • a dry brush brush some underneath of the beak and in the indents on the top of the beak.

  • This just gives it a more defined 3D sort of a look.

  • Now it's time to cover the cake. Roll out a really long rectangle of black fondant and

  • you don't want this too thick. Starting at one side wrap it up and around

  • and just smooth it over the top just where it naturally falls there.

  • Smooth it round and cut off the excess with your pizza cutter, trim it off and then add

  • the rest of that strip down the other side. Use your hands to smooth that down and trim

  • it off at the base with the pizza cutter. Where it joins the buttercream push it down

  • slightly so it is level with the buttercream frosting, This is so when we add the white

  • we don't get a line where the black is. We don't want to see that indent we want it to

  • be level with the rest of the cake. Then take a knife and flatten out the area

  • where the beak is going to sit. Roll out some white fondant and cut around

  • the template. Making sure that you make it nice and smooth

  • and rounded at the top there just use you finger to smooth it out.

  • Peel your white fondant off the baking paper and position it on top of the cake so that

  • you can still see some of the black all the way around like a hood. Spread out and smooth

  • the remaining white fondant all the way round to the feet area and use your hands to smooth

  • it down and push it flat at the bottom using your finger. And then use a pizza cutter again

  • just to trim off the excess.

  • Push down and flatten the beak area and add the beak into place on a slight angle because

  • that's how it goes with private, you can put it straight if you want it straight.

  • Then decide on the position for the eyes, look at your template as a guide for where

  • they go. Take something rounded and press down to make an eye socket.

  • Check the size of the hole and if it is too small like this one just put the thing back

  • in an move it around and around to make the hole big enough for the eyeball to sits in

  • the hole like this. Just in the hole not all the way sunken to the head but we want most

  • of the grey eyelid being covered. Do the same for the other eye ball.

  • And then roll a thick snake and trim it to make two short stumpy little legs.

  • Use a little water on your finger and add them to the cake and then add a little bit

  • of water on the bottom and add your the feet to the bottom of those.

  • Now we want to make out flippers wasn't sure if they are called sings or flipper but flippers

  • apparently. roll out some black fondant and cut around the template to make two of these.

  • Add one of them which is right close to the body on the left hand side just add it on

  • that's nice and easy. And on the other side we want it to bend up

  • like he is waving, 'just smile and wave boys smile and wave'.

  • While the fondant is still soft you're going to add a ball of paper under the wing there

  • just to support it. That will probably only take about 20 minutes for it to be firm enough

  • for it to hold itself. If you want your penguin to have a hat, then

  • roll out some fondant in the colour of your choice and wrap it around an ice cream cone.

  • Now I have trimmed this cone to make it shorter. SO that it is not a massive hat n his head

  • and you can do that too. Then just tuck the ends of the fondant into

  • the cone. Roll a thin strip of another colour and make

  • folds in that fondant so that you get some nice curves there. Once you have enough for

  • half a circle pinch it in at the base. Place it down flat and add the cone on top. Do that

  • again with the rest of the fondant making more folds pinch it n so that you've got the

  • other half of the circle and then add the cone on top of that.

  • Roll a snake of pink and wrap it around the base and then around the cone circling up

  • to the top. To finish off the top just adl a ball of fondant,

  • add it to the top and indent it all over using a knife or a toothpick.

  • Decide where you want it to sit on his head, then poke in two pieces of spaghetti to support

  • the hat and place the hat on top of that. And there you have your finished penguin.

  • If you'd also like to know how to make these cute little candy penguins then head on over

  • to my kids channel at youtube.com/surprisekidsfun they have been making little candy penguins

  • over there and I'll link to that video below as well.

  • This cake was requested by Eve Hyams

  • Patricia nuyen mia minion lover 12

  • Jean Young Angel Fly

  • 5 perfection girls Krizel Jesamia

  • nit-ya nara-yan-an Kimberly Grace

  • Arora Jim-en-ez Allison Good

  • Millie Moore Tina Cagle

  • and many more Put all your request in the comments below

  • Subscribe to How To Cook That for more cakes chocolates and desserts, click here for last

  • weeks video, here for all my other videos and here for the website.

  • Have a great week and I'll see you on Friday.

  • [music: youtube.com/setsailtv used with permission]

Welcome to how to cook that I am Ann Reardon and today we are making a

字幕と単語

動画の操作 ここで「動画」の調整と「字幕」の表示を設定することができます

B1 中級

PENGUIN CAKE How To Cook That Penguins of Madagascar Private (PENGUIN CAKE How To Cook That Penguins of Madagascar Private)

  • 81 6
    欧锦谦 に公開 2021 年 01 月 14 日
動画の中の単語