Penguin Birthday Cake for Kids

This cute penguin birthday cake is ideal for young children. It's an easy cake to make and decorate and is sure to be popular with kids and adults!

Course cake, Dessert

Cuisine British

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 191kcal

Author Corina Blum

Equipment

14cm hemisphere cake tin
21cm hemisphere cake tin

Ingredients

Ingredients for the Cake

250 g plain flour
½ teaspoon baking powder
¼ teaspoon bicarbonate of soda
½ teaspoon salt
100 ml low fat yogurt
100 ml semi-skimmed milk
125 g butter at room temperature
200 g caster sugar
1 teaspoon vanilla extract
3 eggs

Ingredient to Decorate the Penguin Cake

3 tablespoon jam
Black ready to roll icing
white ready to roll icing
yellow ready to roll icing
Icing sugar for dusting the work surface

Metric - US Customary

Instructions

Preheat the oven to 160°C
Mix the flour, baking powder, bicarbonate of soda and salt in a bowl.
Mix the yogurt and milk together in a small measuring jug.
Put the butter and sugar in a mixing bowl and cream together.
Add the eggs and vanilla extract and beat between each one.
Add a third of the flour mixture and a third of the yogurt/milk mixture in three batches, beating after each addition.
Butter the inside of 2 hemisphere cake tins. I used a 14cm one and a 21cm one. Rest each one on top of a round metal biscuit cutter so they stay still. Fill each cake tin about ⅔ full with the cake batter and put on a baking tray.
Bake the cakes in the oven at 160°C. I found the smaller one needed 25 minutes and the larger one 45 minutes. Keep testing with a metal skewer in the middle of the cake until it comes out clean.
Let the cakes cool in the cake tins for a while and then turn them out onto a metal rack to finish cooling.
When you are ready to start decorating, slice off the bottom of the cake as it will have risen up during baking. This is so it has a flat bottom.
Heat the jam in the microwave and brush it onto the cakes where you are going to put the icing.
Cover each one completely in white icing first and then roll out the black icing and cut out the shapes you need for the rest of the head, the sides, the eyes and the wings.
Finally make the beak and feet with the yellow icing.

Notes for Making this Cake in a 23cm round tin

Follow steps 1-3 above. Line the tin with baking paper. Heat the oven to 180°C and bake for approximately 30 minutes. Decorate any way you like.

Notes

Nutritional information is for the cake only for this recipe as I need to calculate the exact amount of ready to roll icing that was used.

Nutrition

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