March of the Penguins Cake
Tuesday, January 31st, 2012This is a story of having fun with your creative project even when things are going wrong. Really wrong.
I started cooking with my son, Parker, at a young age. For his 18th birthday, (how did that happen so fast?), I asked if he would like me to make his cake or if he wanted to help.
Lucky for me he wanted to make it together. He chose a Penguin cake when he saw the picture of these cute penguin cupcakes on the back of my Hello Cupcake book.
We wanted to make some changes to make them even better, or so we thought. We have a hard time following directions just as they are and like to add our own touches.
Instead of the canned frosting recommended to glue the doughnut hole head to the half mini donut and the cupcake body, we decided to use marshmallow crème. Instead of the thinned and warmed frosting to dip the penguin, we wanted to use dark chocolate ganache.
Who knew that ganache does not stick to marshmallow crème? After dipping the cupcakes, it was starting to crack like old, chipped paint.
We made a mess! We kept dipping in an attempt to cover the marshmallow and make a solid black head and body. We were covered in chocolate.
But we were laughing and having fun. Sometimes when I’m making something and it’s not turning out, I get frustrated and mad but I loved that we were still having a good time with our ridiculous our lumps of cake.
I thought maybe if we left the chocolate ganache to set up a bit, we could try to cover things up.
The next day, we began again. I thought we were going to have to change the theme of the cake to aliens have landed or the big blob.
We used the thickened ganache to repair the cracks and even things out a bit.
We added the beaks which are starburst candy cut on the diagonal, wings from chocolate cookie wafers cut in half, and white bellies from sliced marshmallow ends. The eyes were made from a dab of white frosting piped on with mini chocolate chips.
We perched them in black and white cupcake holders which help make them look a little neater.
Lo and behold, it was a miracle. They started to look like penguins. They weren’t perfect but they were kind of cute. They each had their own personality.
They also had a few balance issues from falling over before so we let them stay a bit tipsy.
I even let one just go to sleep, lying on his back. I added some starburst feet.
Parker’s friends had already started to arrive for his party, so I finished things up by making an iceberg cut from the rest of the cake baked in a 13 x 9 pan.
I made what was supposed to be a quicker and more stable version of 7 minute boiled white icing. It is basically a marshmallow type white icing. It took way longer than 7 minutes and wouldn’t thicken up properly but it still tasted good.
So, going with the same attitude that it will taste good even if it doesn’t look good, I cut the cake at angles and stacked it up, spread some of the extra chocolate ganache on top and added the marshmallow icing.
The icing was more like a glaze but it smoothed out and was shiny, just like ice. Good enough!
I perched our wonky penguins around the ice berg and added some gummy fish. They looked like they had too much fish to eat, so I went with it.
Considering all the problems, it came out pretty cute. And it tasted good which is very important!
But the main thing I was most happy about was that we really did enjoy the process, despite things not working out as planned. And the best part was I got to make a few more memories with my son.


















