Polar Animal Cakes

Name: Polar Animal Cakes
Total time: 1 h 10 min
Yield: 12
Ingredients: 2 eggs; 0.667 cup self-rising flour; 0.5 tsp Baking powder; 0.5 cup butter (softened); 0.5 cup sugar; 1 tsp vanilla extract; 4 Tbsps Apricot Jam; 1.75 cups white Sugar paste; 1.125 cups black Sugar paste; red Food coloring; yellow, paste Food coloring

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

moderate

Difficulty

Preparation:

1 hr 10 min.

Preparation

Ingredients

for

cupcakes

For the cupcakes: 2 eggs; ⅔ cup self-rising flour; ½ tsp Baking powder; ½ cup butter (softened); ½ cup sugar; 1 tsp vanilla extract

To decorate: 4 Tbsps Apricot Jam; 1 ¾ cups white Sugar paste; 1 ⅛ cups black Sugar paste; red Food coloring; yellow, paste Food coloring

How healthy are the main ingredients?

sugar egg

print shopping list

Product recommendation

For an embossed design, use a patterned rolling pin to roll out the white sugarpaste discs.

Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Put all the cake ingredients into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

To decorate: heat the apricot jam gently until melted. Brush lightly over the cakes.

Roll out about 1/3 of the white sugarpaste on a surface lightly dusted with icing sugar and cut out 12 small discs, smaller than the diameter of the cakes. Press a disc onto each cake and brush the discs lightly with apricot jam.

Roll 12 medium sized balls of black sugarpaste for the penguin 'bodies' and 12 smaller balls for the 'heads'.

Roll 12 small pieces of white sugarpaste into sausage shapes, then press on top of the medium sized black balls, smoothing the edges with your finger.

Repeat with the smaller black balls and more white sugarpaste.

Stand the bodies upright and attach the heads with a dab of jam. Place on the sugarpaste discs.

10.

Knead red colouring into 3/4 of the remaining white sugarpaste. Shape 12 small pieces into 'hats' and a further 12 into bow ties. Attach to the penguins with a dab of jam.

11.

Roll very small pieces of white sugarpaste for the 'eyes' and bow tie decorations and attach with a dab of jam.

12.

Knead yellow colouring into the remaining white sugarpaste. Shape 24 'feet' and 12 'noses'. Roll 12 tiny balls for the hat bobbles. Attach to the penguins with a dab of jam.

13.

Roll the white sugarpaste trimmings into small pieces for the hat trims and attach with a little jam.

14.

Roll 24 tiny pieces of black sugarpaste trimmings for the 'eyes' and attach with a dab of jam. Leave to dry.

Related Recipes