Ingredients
- 30 g of dark chocolate, roughly chopped
- 8 white marshmallows, (we used a mix of giant and regular size, and cut some in half, for a family of parent and baby penguins)
- 100 g of white fondant
- 1 orange food colour gel
Method
Step 1
Put the chopped dark chocolate in a bowl and microwave in 15-sec bursts, stirring after each, until melted (or melt the chocolate in a heatproof bowl over a pan of gently simmering water, not allowing the bowl to touch the water). Use a small, clean brush to paint the melted chocolate onto the top and sides of the marshmallows, leaving a white belly on one side, as pictured. Before the chocolate dries, press 2 small balls of fondant onto each penguin, just above the belly, for eyes, and paint a little chocolate into the centre of each for the pupils. For the beaks, gradually add drops of the orange gel to the fondant and knead them in to get an even colour. Shape into pointy rounds, and press them onto the penguins using a little more melted chocolate as ‘glue’. Reserve a little orange fondant to make their feet – to be added at the end.Step 2
To assemble, place 1 cake layer on a flat plate or board, then pipe blobs of vanilla buttercream around the top edge, as a border (leaving room for some penguins if you like). Spread the Biscoff buttercream in the centre, then drizzle with the caramel sauce. Place the second cake layer on top. Spoon the remaining vanilla buttercream on top; use the back of the spoon to create a snowdrift effect. Decorate with the penguins then stick their feet on with more melted chocolate.Step 3
30g dark chocolate, (vegan, if required) 6-8 (or as many as you like!) white marshmallows (vegan, if required). We used a mix of giant and regular size, and cut some in half, for a family of parent and baby penguins 100g white fondant orange food colour gel