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Pingu Christening cake

by Louise 17 Comments

This Pingu christening cake was made as a gift for our best friends little boy Magnus. The parents both love Pingu, so it was easy to decide what should be sitting on top of the cake. Both Pingu and the toys are made from rolled fondant mixed with Tylo powder (CMC).

I also made the Pingu cake topper on thin cardboard, so that they could keep the topper as a keepsake. Inside the cake was a moist chocolate cake and raspberry mousse (recipes on the way). I coated the cake with Italian Meringue Buttercream and covered it with rolled fondant in a pretty ice blue color. I used some cookie cutters to cut out his name and the christening date was embossed on the round circles.

The cake was a huge success!

Happy Caking!

Louise

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Reader Interactions

Comments

  1. gihan

    September 27, 2012 at 8:18 PM

    Beautiful as always 🙂
    Gigi

    Reply
  2. Ashley

    February 29, 2012 at 2:05 AM

    Adorable!

    Reply
  3. Lorna long

    November 21, 2011 at 2:55 PM

    Amazing cake beautiful

    Reply
  4. Sabina

    February 4, 2011 at 9:38 AM

    Pingu is so cute! Perfect work with all that small details 🙂

    Reply
  5. Marian (Sweetopia)

    February 2, 2011 at 5:13 AM

    Serioulsy, Louise, you are so talented! What perfection in all the details!
    So cute too! 😉

    Reply
  6. Paula

    February 1, 2011 at 9:23 AM

    gorgeous louise…..

    Reply
  7. Alessandra Zecchini

    January 31, 2011 at 11:01 PM

    This is so lovely! I also love Pingu and I am only…… years old! ( Better not tell, it would be a lie! 🙂

    ciao

    A.

    Reply
  8. Anonymous

    January 31, 2011 at 10:00 PM

    I always refrigerate when I use a cream filling. I would not do it if it was choc ganache.

    Reply
  9. Anonymous

    January 31, 2011 at 9:59 PM

    They are from Wilton, if you click on the pink “cookie cutters” in the post there is a link.

    Reply
  10. Anonymous

    January 31, 2011 at 9:55 PM

    Ohh that is so sweet. Love your little Pinga too 🙂 Both my kids still loves to see Pingu.

    Reply
  11. Anonymous

    January 31, 2011 at 9:49 PM

    I always refrigerate cakes with a cream filling. It will cause some sweating when you take out the cake to room temp. but usually it will dry up fine again. If it was a mud with ganache I would not store it in the refrigerator but if possible in a cool room.

    Reply
  12. Anonymous

    January 31, 2011 at 9:46 PM

    By adding tylo to the fondant, you can model figurines that holds its shape instantly and it will also dry/harden faster. I use it for small cut out flowers too, just not the wired type of flowers, here I use flower gum paste.

    Reply
  13. Diamondkathie

    January 31, 2011 at 9:06 PM

    adorable!

    Reply
  14. Camilla (Himmelske kager)

    January 31, 2011 at 8:15 PM

    Oh so sweet, Louise 🙂

    Reply
  15. Melanie

    January 31, 2011 at 8:00 PM

    So adorable!!

    Reply
  16. Kathy

    January 31, 2011 at 4:13 PM

    That is so adorable! What a great talent you have!

    Reply
  17. Zoey2jack

    January 31, 2011 at 4:52 PM

    Adorable!

    Reply

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Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

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