Penguin Snack Cakes

1. 1

   For the feet:

2. 2

   Cut the sugared orange slice into thirds, width-wise. Remove the center section and reserve it. Press together the two outer sections and squish to flatten them together; set aside.

3. 3

   For the belly:

4. 4

   Place the Swiss cake roll, flat side down, on your work surface. Place the 1-inch diameter ball of white fondant in the palm of your hand and flatten it into an oval shape using the thumb of your other hand; place it on the lower half of the penguin body (it should stick all by itself).

5. 5

   For the eyes:

6. 6

   Place the 1/8-inch diameter balls of black fondant on top of the 1/4-inch balls of white fondant. Gently press down to squish them together; place them on the penguin body in the place where eyes should go, above the belly.

7. 7

   For the beak:

8. 8

   Cut a small triangular beak out of the reserved center section of sugared orange slice; place it under the eyes.

9. 9

   For the wings:

10. 10

    Unwrap then cut the Tootsie Roll in half. Knead each half into an oblong shape and flatten; press it onto the sides of the penguin body, just below eye level.

11. 11

    To serve:

12. 12

    Place penguin feet on a bed of granulated sugar and top with the penguin body.

13. 13

    Note: Keep a moist towel and dry towel handy when you make these. Things can get a little sticky after a while.

* Per serving · 4 servings · Values may vary.

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