Cake! magazine by Australian Cake Decorating Network November 2017 | Page 36

penguin snowglobe
cookies
Tools and Supplies
By Zoe Clark of Zoe Clark Cakes
You will need:
8.5cm round cookie cutter (you
will need to cut a thin piece off
one side so they sit flat) Green flower/gum paste
Edible green dust
5.5cm, 7cm and 8.5cm oval
shaped cookies (see recipe) Four no.0 or no.1 piping tips and
two no.1.5 or no.2
Royal icing (see recipe) Acetate
Food paste colours: baby blue,
mint green, red, black Penguin Template
Edible pens: black, orange, light
and dark green, red
Small and large piping bags
Fine paintbrush
Holly cutter
1. First prepare the icing for the run-out penguins. You will need four small
bags with no.0 or no.1 piping tips, one with white icing, one, dark grey
(coloured with black), one green and one red.
The consistency for these should be of soft peak.
Whilst making each colour, make enough to water down for the ‘flooding’
icing and put the ‘flooding’ icing into the larger bags.
There is no need for a piping tip for these.
Zoe Clark is one of the world's leading cake designers, and her work regularly appears
throughout the world in bestselling bridal and sugarcraft magazines.
Her cake designs have also featured on television and in films, and she has previously produced
six books for D&C showcasing her unique style.
Zoe travels the world teaching and you can find her tutorials online.
For Zoe, Christmas means quality family time, lots of eating and great board games!
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