Lakeland penguin cake on fire! Using Tesco Flaming Cake Fountains. These are the best things you can buy for a cake you’ve made yourself. Why? Well, they distract from the shoddy cakemanship of course. The receiver of the cake is so busy watching the fireworks, they’re not looking at the lumpy icing.
I found the Lakeland penguin cake recipe was good – but there were a number of helpful hints they should’ve included at “hot tips”. Even if they were at the bottom of the recipe so seasoned bakers didn’t get impatient.
Tips on making the Lakeland Penguin cake they don’t include in the recipe.
- Don’t overfill the tins – this recipe gives you too much cake. Mine went everywhere and I spent 20 minutes cleaning it all out of the bottom of the oven.
- When you put the tins in the oven, try and wedge them into another baking tin. They over balance easy.
- If you need to soften the butter, use the microwave for 5 seconds then check then another 5 seconds.
- Make sure you have the right amount of icing. The black icing comes in 250g packets – the woman in the shop went to get all my ingredients and came back with half the amount I didn’t have enough black icing.
- The recipe is silent on the white base and the orange ribbon.
- Don’t use the food colouring, buy orange icing for the beak and nose. It’s just easier.
- When you’re removing the cake from the hemispherical moulds, do it as it’s cooling, it’ll be easier. I had to cut quite a lot of my cake out of the tin. This does not help when trying to glue it all together later.
- The thickness of the icing is important as it will hide any imperfections of the cake (mine was lumpy).
- Make sure you pop some icing sugar on the rolling pin, I also found that kneading the icing beforehand helped make it easier to roll out.
- The buttercream was too thick. I popped mine in the microwave to soften it.
Here’s a video of the Lakeland Penguin Cake.