Happy Feet Iceberg Cake And Penguin Decorations - butter cake

Method

• Preheat oven to 350°F. Lightly grease and dust a large iceberg-shaped cake pan with flour. If an iceberg-shaped cake pan is unavailable, use 1-2 large bundt pans.
• Prepare cake mix according to package instructions. Transfer to prepared pan, smooth top and bake for 1 hour, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
• Meanwhile, knead black food coloring into 7 oz of fondant until smooth. Roll into 5 large balls for bodies and 5 smaller balls for heads. Join with toothpicks. Roll out 2 oz remaining fondant between 2 sheets of parchment paper to 1/8 inch thickness. Using a small heart-shaped cutter, cut out 5 hearts and press onto fronts of penguins. Use top of cutter to cut wavy eyebrow shapes. Press onto heads. Press an M&M onto each face for a beak and 2 at each base for feet.
• To make the meringue frosting, bring sugar and 1/4 cup water to a boil. Cook, without stirring, for 6-8 mins, until syrup reaches 237°F on a sugar thermometer. Meanwhile, in a mixer, beat egg whites to firm peaks. Gradually add hot syrup to egg whites in a thin steady stream, beating constantly until mixture is thick and glossy. Continue beating until mixture cools to room temperature.
• Invert cake and trim base to sit flat. Secure on a cake board or serving plate with a little frosting. Shape remaining fondant into an iceberg and position in front of cake. Using a palette knife, spread frosting over cake and iceberg in snowy swirls. Sprinkle coconut around base. Arrange penguins around base and on iceberg. Place candles on top to serve.