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Great Cake Contest

Penguin Birthday Cake
Cartersville, GA
full star full star full star full star full star Rated by 15 members
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A penguin birthday cake designed entirely from a 13x9 cream cheese pound cake. Frosted with butter cream frosting and decorated with edible glitter.

RECIPE INGREDIENTS:
  • 3/4 cup butter, softened
  • 1 8oz. package of cream cheese, softened
  • 1 1/2 C sugar
  • 4 eggs
  • 1 1/2 tsp vanilla
  • 2 C flour
  • 1 1/2 tsp baking powder
  • Butter Cream Frosting
  • 1 C butter, softened
  • 6 C powder sugar
  • 1 1/2 tsp vanilla
  • 4 - 6 TBSP half/half
  • Red, Yellow and Black Food Coloring
  • Black & White Edible Glitter, Red Writing tube, 3 Junior Mints for buttons.
  • Penguin Template: marker & parchment paper
  1. Preheat oven to 350. Grease and flour a 13 x 9 pan. If desired you may cut a 2 pieces of parchment paper to fit the bottom of the pan. One for a template for the penguin and one to lay in the bottom of the pan to help remove cake.

  2. Cream butter, cream cheese and sugar until light and fluffy. Add eggs and vanilla. Beat on low speed until blended.

  3. Sift together flour and baking powder. Gradually add flour mixture to butter mixture, beating until combined.

  4. Pour/scoop batter (very thick) into prepared 13 x 9 pan. Scrap the bowl with spatula and spread out entire batter evenly. Bake at 350 until a toothpick inserted in the center comes out clean. Depending on the overall temperature of the individual oven approx. 45 mins. Cool until you can handle the cake approx. 10mins.

  5. While cake is baking. Prepare butter cream frosting by creaming butter and gradually adding sugar and milk til it is of a spreadable consistency. Divide frosting into separate bowls for your colors. Mix red & yellow to get the orange you want. Mix black frosting. Design eyes on paper and cut them out.

  6. For Penguin Template: Draw an oval in the middle to take up most of the cake, wings are made from the leftover sides and placed inverted down. Feet and Head are the rounded corners.

  7. Place template over cooled cake and with a sharp knife cut out shapes.Lift shapes with small spatula and with a sheet cake pan covered in tin foil invert the oval out of the pan onto tin foil covered pan. Move shapes into place.

  8. To decorate: Wings and head are frosted black, feet orange, body white. With toothpick outline where the beak will go and frost. Sprinkle sugars liberally over black and white parts. Use red writer tube for bow tie and junior mints for buttons.

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