My obsession with penguins started way back, long ago. Think 2005, Morgan Freeman, Antarctica, and you have the seed that planted and grew. March of the Penguins was the first time I had ever paid much attention to these birds-that-can’t-fly, but ever since, I have spent a month or so teaching and exploring about them in my kindergarten class. They are so fascinating!
When deciding which videos to make, I always try to make ones that have a level of interest to me as well as to the viewer. When I was looking at the up coming movie releases, and saw Penguins of Madagascar, I knew I had to do a cake for their solo movie debut!
They are the cutest penguins around, but surprisingly difficult to find in mini figurine form. I’ve linked to the ones I purchased on Amazon below in the list of ingredients, though I’m sure you could find them elsewhere if you look hard enough. Now, these penguins are obviously fictional, but you could easily replace them with a more realistic looking figurine if you wanted to just do a cake that focused on penguins, or even an iceberg.
The blue rock candy represents the ocean below the iceberg, while the penguins sit safely up on the glistening white iceberg. If you don’t have the blue rock candy available, or you want to make one giant iceberg, do away with the blue area, and cover the entire lower level in white/clear candies as well. I think that would look beautiful too.
The key to this cake is getting the glistening icy look by using the rock candies. You can make your own, or you can buy them in bulk like I did. They give the cake the shininess that most people associate with icebergs. Rock candy is also sold off the stick in chunks, so that is another option as well. And if all else fails, crush some suckers up!!
Penguins Of Madagascar Cake
Ingredients:
- 3, 8″ round cakes
- White buttercream
- Clear and blue rock candy
- Snow flake sprinkles (nonpareils)
- Clear sugar crystals
- Blue Jolly rancher candy
- Penguins of Madagascar mini figurines (King Julien, Rico & Kowalski, Skipper)
- Melt jolly rancher candies individually, or in piles of two candies in a 325F oven, for 8-10 minutes. They will make small “puddles” once they have melted. Set aside, and allow to cool completely.
- Stack and cover in white buttercream, two of the three 8″ cakes.
- Cut the third round in half. Then, cut the half piece again, and remove a 1/3 of it. With the 1/3 piece, cut an inch or two off of the top of it. The tiny piece that was cut off the top of the 1/3 piece is the only piece of cake that I did not use for this cake. Discard if desired.
- Stack the half piece on top of the previous iced cake, lining the round part up to the round part below it. Take the 2/3 piece, and place it on top of the 1/2 piece. Place the 1/3 piece in front of everything. Cover it all in white buttercream. This is the iceberg section of the cake.
- Measure the height of the iceberg’s front, and cut the clear rock candy pieces to fit that size. Line the candy sticks up along the front of the iceberg. Place full candy sticks along the top, rear edge of the iceberg.
- Place the cooled pieces of melted blue candy on the top of the cake, and this will be the ocean.
- Along the front of the cake, fit the blue rock candy sticks to height and place them around the entire cake.
- On the top of the iceberg, add snow flakes, sparkling clear sugar, and extra chunks of rock candy.
- Using a small amount of white icing attach some snow flakes to the front of the rock candies.
- Place penguins on top of the iceberg and serve cake when desired.
- You can store this cake in the fridge for 2-3 days.