How to make sugar paste penguins

I’m Kelly. Mummy To 5 wonderful children. On my blog you’ll find recipes, reviews, pictures and tutorials of my cakes and cupcakes. I also love to find furniture in junk shops and give them a new lease of life. I love vintage goodies and crafts and my etsy shop is stocked with all my latest items for sale. from jewellery to pom pom garlands. Thank you for visiting x

Thursday, 22 September 2011

How to make a penguin using sugar paste

After a few people asking how do you make penguins? I decided to do a step by step guide. I also love making them and they are very easy.

So firstly using sugar paste here I have added a small amount of flower sugar paste to make the penguin a bit harder. Start with a ball of white paste

How to make sugar paste penguins

Then using colour paste (here i have used sugarflair liquorice) add a small amount and roll until mixed in.

How to make sugar paste penguins

Next seperate the ball into 3 balls 1 large (body) 1 medium(head) and then a 3rd ball which will be seperated into 2 for the penguins wings.

How to make sugar paste penguins

So next as mentioned seperate the ball for wings then flatten out and turn up just slightly at each end

How to make sugar paste penguins

Next attach wings to his body using a small amount of edible glue.

How to make sugar paste penguins

Now his head

How to make sugar paste penguins

Now to make this black ball look like a penguin.

add white belly and eyes!!

How to make sugar paste penguins

And now feet made from 2 small yellow balls of sugar paste and then a beak. i use black edible pen to make the eyes

How to make sugar paste penguins

How to make sugar paste penguins

Leave mr penguin to dry for a while and then add him to you cake or cupcakes.

How to make sugar paste penguins

You can add all sort of things to the penguin, hats scarves party hat etc.
and also how about club penguin ?

How to make sugar paste penguins

Have a go and leave a comment to let me know how you get on.

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วิดีโอ: วิธีทำเพนกวินวางน้ำตาล (พร้อมรูปภาพ)

  • วิดีโอ: How to make Fondant penguin and igloo cake topper

    เนื้อหา:

    • ส่วนผสม
    • ขั้นตอน
    • คุณทำสูตรนี้หรือไม่?
    • คำถามและคำตอบของชุมชน
    • เคล็ดลับ

    ส่วนอื่น ๆ

    วางน้ำตาลหรือที่เรียกว่ากัมเพสเป็นแป้งหวานที่สามารถปั้นและขึ้นรูปเป็นของตกแต่งที่กินได้ คล้ายกับฟองดอง แต่ข้อแตกต่างที่สำคัญคือน้ำตาลวางทำด้วยไข่ขาวแทนเจลาติน ไอเดียการตกแต่งที่น่ารักอย่างหนึ่งที่คุณสามารถทำได้ด้วยแป้งนี้คือเพนกวินวางน้ำตาลซึ่งเป็นท็อปเปอร์ที่สมบูรณ์แบบสำหรับเค้กและคัพเค้กหรือสามารถใช้ทำฉากฤดูหนาวสำหรับบ้านขนมปังขิงหรือขนมอบอื่น ๆ

    ส่วนผสม

    • ไข่ขาว 4 ฟอง
    • 6⅔ถ้วย (833 กรัม) น้ำตาลไอซิ่ง
    • ผงไทโลส 3 ช้อนโต๊ะ (30 กรัม)
    • ชอร์ตเทนนิ่งผัก 5 ช้อนชา (25 มล.)
    • สีผสมอาหารสีดำ
    • สีผสมอาหารสีส้ม
    • ผงไทโลส¼ช้อนชา (5 กรัม)
    • น้ำอุ่น 2 ช้อนโต๊ะ (30 มล.)

    ขั้นตอน

    ส่วนที่ 1 จาก 3: การทำน้ำตาลวางและกาว

    ตีน้ำตาล หมุนเครื่องผสมไปที่ความเร็วต่ำแล้วค่อยๆใส่น้ำตาลไอซิ่ง 6 ถ้วย (750 กรัม) ตีให้เข้ากันทีละถ้วย (125 กรัม) เมื่อคุณใส่น้ำตาล 6 ถ้วยแล้วให้ตีต่อไปจนกว่าจะได้ส่วนผสมของไอซิ่ง

    • เพิ่มความเร็วของเครื่องผสมเป็นปานกลางและตีส่วนผสมเป็นเวลาสองนาทีจนส่วนผสมเริ่มตั้งยอดอ่อน
    • ขั้นตอนที่ยอดอ่อนหมายความว่าส่วนผสมจะเกิดจุดสูงสุด แต่จะละลายกลับเข้าไปในส่วนผสมภายในไม่กี่วินาที

    ผสมในไทโลส หมุนเครื่องผสมเป็นความเร็วต่ำแล้วค่อยๆโรยผงไทโลส ผสมต่อไปประมาณ 30 วินาทีจากนั้นหมุนเครื่องผสมให้สูงเป็นเวลา 30 วินาที

    • เมื่อผสมไทโลสแล้วทุกอย่างจะข้นเป็นแป้ง
    • ไทโลสผงเป็นวัตถุเจือปนอาหารที่เรียกว่าคาร์บอกซีเมทิลเซลลูโลส ใช้ในการทำน้ำพริกข้นที่แข็งตัวเมื่อแห้งซึ่งเป็นเหตุผลว่าทำไมจึงเหมาะสำหรับการทำน้ำตาล

    นวดแป้ง ปัดฝุ่นบนพื้นผิวเรียบด้วยน้ำตาลผงแล้วพลิกแป้งออก นวดแป้งค่อยๆเติมน้ำตาลผงที่เหลือ⅔ถ้วย (83 กรัม) จนได้แป้งนุ่ม

    • เมื่อแป้งพร้อมแป้งจะนุ่มและยืดหยุ่นได้ แต่ไม่เหนียวเมื่อสัมผัส

    พักแป้งไว้ ใส่แป้งลงในถุงแช่แข็งที่ปิดสนิท กดอากาศออกให้มากที่สุดเพื่อป้องกันไม่ให้แป้งแห้ง ปิดปากถุงแล้วใส่ถุงนั้นลงในถุงปิดผนึกที่สอง

    • ย้ายแป้งไปที่ตู้เย็นแล้วพักไว้ 24 ชั่วโมง

    ทำกาวที่กินได้ ในชามขนาดเล็กผสมผงไทโลสและน้ำอุ่น ปัดทั้งสองอย่างเข้าด้วยกันเพื่อเอาก้อนออกให้มากที่สุด

    • ปิดชามด้วยพลาสติกแรปหรือปิดฝา นำส่วนผสมไปแช่ตู้เย็นทิ้งไว้ข้ามคืนประมาณ 12 ชั่วโมง เมื่อส่วนผสมเซ็ตตัวมันจะข้นและเป็นน้ำเชื่อม
    • ส่วนผสมนี้จะกลายเป็นกาวที่กินได้ซึ่งคุณสามารถใช้ติดส่วนต่างๆของนกเพนกวินเข้ากับร่างกายได้
  • ส่วนที่ 2 จาก 3: ระบายสีแป้ง

    อุ่นและแบ่งแป้ง เมื่อแป้งคลายตัวได้ 24 ชั่วโมงแล้วให้นำออกจากตู้เย็นแล้วปล่อยให้อุ่นที่อุณหภูมิห้อง ในการทำนกเพนกวินคุณจะต้องใช้แป้งสีดำสำหรับลำตัวแป้งสีขาวสำหรับท้องและใบหน้าและแป้งสีส้มสำหรับจงอยปากและเท้า วิธีแบ่งแป้ง:

    • ตัดแป้งครึ่งหนึ่งและพักไว้ครึ่งหนึ่งสำหรับศพ
    • ด้วยแป้งที่เหลือให้ใช้ตาของคุณแบ่งแป้งออกเป็นสามส่วน ใช้มีดบากส่วนหนึ่งในสามลงในแป้ง ตัดแป้งออกไปหนึ่งในสามส่วนสองในสามส่วนที่เหลืออยู่
    • ส่วนที่ใหญ่กว่านี้จะยังคงเป็นสีขาวคุณจึงไม่ต้องใส่สีผสมอาหารลงไป

    ระบายสีแป้งสีดำ หยดน้ำมันพืชลงบนพื้นผิวเรียบ นำแป้งครึ่งใหญ่มาวางบนพื้นผิวที่ทาน้ำมันไว้เติมสีผสมอาหารสีดำประมาณ 10 หยดแล้วค่อยๆนวดสีลงในแป้ง

    • คลุกในสีผสมอาหารมากขึ้นทีละ 10 หยดจนกว่าจะได้ความเข้มของสีดำตามที่ต้องการ

    ระบายสีแป้งสีส้ม ทำความสะอาดพื้นผิวการทำงานของคุณเพื่อให้ไม่มีน้ำตาลน้ำมันหรือสีเหลืออยู่ หยดน้ำมันสดลงบนพื้นผิว เปิดแป้งส่วนหนึ่งในสามส่วนเล็ก ๆ แล้วคลุกสีผสมอาหารสีส้มห้าหยดลงในแป้ง

    • นวดให้มีสีมากขึ้นจนกว่าจะได้ความเข้มที่ต้องการสำหรับจงอยปากและเท้า

    ส่วนที่ 3 ของ 3: การประกอบนกเพนกวิน

    ทำให้ร่างกาย. นำน้ำตาลที่วางไว้ออกจากแป้งดำพอเป็นทรงกลมที่มีเส้นผ่านศูนย์กลางหนึ่งนิ้ว (2.5 ซม.) คลึงแป้งให้เป็นลูกบอลแล้วม้วนเป็นวงรีเพื่อสร้างร่างของนกเพนกวิน กดด้านบนและด้านล่างของวงรีเพื่อแผ่ออก

    • การแบนด้านบนและด้านล่างของวงรีจะทำให้คุณมีแท่นสำหรับหัวและให้นกเพนกวินยืนได้
    • ในการสร้างนกเพนกวินให้ใหญ่ขึ้นให้เพิ่มปริมาณแป้งที่คุณใช้สร้างร่างกายและใช้แป้งมากขึ้นตามสัดส่วนเพื่อสร้างส่วนอื่น ๆ ของร่างกายด้วย

    เพิ่มหน้าท้อง รีดน้ำตาลทรายขาววางเป็นวงกลมหนาหนึ่งในสิบหกนิ้ว (1.6 มม.) ใช้ที่ตัดคุกกี้เพื่อตัดวงรีออก จุ่มแปรงตกแต่งลงในกาวที่กินได้แล้วเคลือบด้านหนึ่งของวงรีด้วยกาวบาง ๆ กดวงรีสีขาวลงบนกลางลำตัวสีดำและใช้แรงกดเบา ๆ เพื่อยึดหน้าท้อง

    • หากคุณไม่มีเครื่องตัดคุกกี้ขนาดเล็กให้ใช้มีดตัดวงรีออก

    จัดทรงศีรษะและใบหน้า นำน้ำตาลวางออกจากแป้งดำแล้วม้วนเป็นทรงกลมที่มีเส้นผ่านศูนย์กลางครึ่งนิ้ว (1.3 ซม.) ในการทำหน้าให้ใช้ที่ตัดคุกกี้ทรงกลมและเจาะวงกลมสีขาวจากน้ำตาลทรายขาว

    • ใช้แปรงทากาวที่กินได้ลงบนใบหน้าและค่อยๆกดใบหน้าลงบนศีรษะ
    • ในการสร้างดวงตาให้ใช้เครื่องหมายที่กินได้สองจุดที่หัวของนกเพนกวิน
    • หากคุณไม่มีเครื่องหมายที่กินได้คุณสามารถใช้โรยสีดำสองเมล็ดงาหรือน้ำตาลดำลูกเล็ก ๆ แทนได้

    ทำและติดจะงอยปาก แบ่งแป้งสีส้มขนาดเท่าเมล็ดถั่ว ใช้นิ้วของคุณม้วนเป็นรูปหยดน้ำ ค่อยๆบี้หยดน้ำตาระหว่างนิ้วของคุณ ที่ส่วนปลายกว้างขึ้นให้แบนเส้นโค้งเล็กน้อยเพื่อให้สอดคล้องกับรูปร่างของหัวของนกเพนกวิน

    • จุ่มแปรงลงในกาวแล้วทาบาง ๆ ที่จะงอยปากก่อนจะกดจะงอยปากเบา ๆ ลงบนหัว กึ่งกลางจะงอยปากด้านล่างและระหว่างตาทั้งสองข้าง
    • ใช้มีดกรีดที่ด้านใดด้านหนึ่งของจงอยปากเพื่อให้ดูเหมือนครึ่งบนและล่าง

    แนบหัว ทากาวที่ด้านล่างของหัวของนกเพนกวิน ค่อยๆกดศีรษะเข้าไปในลำตัวระวังอย่าให้จะงอยปากบีบหรือเปลี่ยนรูปร่างของหัวหรือลำตัว

    จัดทรงและติดปีก สำหรับปีกแรกให้ทุบแป้งที่มีขนาดประมาณถั่วสองเมล็ด คลึงแป้งระหว่างนิ้วของคุณเพื่อให้เป็นรูปหยดน้ำ คลี่หยดน้ำตาระหว่างนิ้วของคุณ ครึ่งมนจะเป็นส่วนบนของปีก

    • ใช้กาวบาง ๆ กับครึ่งวงกลมของหยดน้ำตา แนบปลายด้านซ้ายของลำตัวของนกเพนกวินที่ส่วนหัวและลำตัวบรรจบกัน
    • ทำซ้ำสำหรับปีกขวา

    ปั้นเท้าและแนบเข้ากับร่างกาย แบ่งชิ้นส่วนของน้ำตาลส้มที่มีขนาดประมาณถั่วสองเมล็ด ม้วนลูกบอลให้เป็นรูปหยดน้ำจากนั้นใช้นิ้วบี้ให้เรียบ ทากาวที่ปลายแหลมของหยดน้ำตาแล้วติดเข้ากับตัวถัง

    • แนบเท้าไปทางด้านหน้าของร่างกายโดยให้อยู่ตรงกลางด้านซ้ายเล็กน้อย
    • ทำซ้ำด้วยเท้าขวา

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    How to make sugar paste penguins

    How to make sugar paste penguins

    • sugar paste black, white , orange, blue , red and green
    • edible glue
    • white colorant
    • scalpel
    • silicone rolling pin
    • leaf tool
    • cutter oval
    • cutter in the shape of heart
    • mini cutter circular
    • ball tool
    • fine paintbrush

    For the body of the penguin take a scoop of sugar paste black and give it the shape of a drop , on which you will support a ball for the head.
    Roll out the white sugar paste and cut out an oval and a heart with the cutter .
    Apply the oval on the body of the penguin on the head and the heart .
    With a small ball tool formed the eye sockets , within which you insert two small balls of sugar paste and blue , then two black balls for the pupils .
    Molded pulp orange cone-shaped with a scalpel and incidetela in half to create the beak, you are going to apply under the eyes.
    For paws used two balls of dough orange of equal size , which will give the shape of a drop flattened . With the help of a mini cutter circular finish the ends of the legs to get the shape palmata .
    Roll out of sugar paste and black , with the cutter oval , formed wings of the penguin that will apply with edible glue or , more simply, with water .
    Roll out the red sugar paste and cut out a rectangle rather thin scarf . With the help of the scalpel carve the ends to create fringe , then wrap the scarf around the neck of the penguin .
    For the earmuffs used two balls and flatten a small strip of red sugar paste . Apply the balls on the sides of the head and connect them with the strip. With the leaf tool created the effect wool poking here and there. With a thin brush apply the points of light in the eye and decorations on the scarf to taste.

    Etsy предоставляет возможность прямой связи покупателей и продавцов со всего мира. Когда вы используете сервисы Etsy (мы будем называть etsy.com, Pattern by Etsy, наши мобильные приложения и другие сервисы нашими «Сервисами»), вы несете ответственность за соблюдение этой политики, независимо от вашего местоположения.

    Эта политика является частью наших Условий использования. Используя любые наши Сервисы, вы соглашаетесь с этой политикой и нашими Условиями использования.

    Как транснациональная компания из США, ведущая деятельность в других странах, Etsy должна соблюдать экономические санкции и торговые ограничения, включая введенные Управлением по контролю за иностранными активами (OFAC) Министерства финансов США. Это означает, что Etsy или кто-либо, пользующийся нашими Сервисами, не может участвовать в транзакциях, в которые вовлечены определенные люди, места или изделия из этих мест, указанные государственными органами, такими как OFAC, в дополнение к торговым санкциям, предусмотренным соответствующими законами и нормами.

    Эта политика действует в отношении всех, кто использует наши Сервисы, независимо от их местоположения. Решение об ознакомлении с такими ограничениями остается за вами.

    Например, эти ограничения в целом запрещают, кроме прочего, транзакции, в которых участвуют следующие стороны:

    1. определенные географические регионы, такие как Иран, Крым, Куба, Северная Корея, Сирия, Россия, Беларусь, Донецкая Народная Республика («ДНР»), Луганская Народная Республика («ЛНР»), а также любые физические или юридические лица, ведущие деятельность или находящиеся на этих территориях;
    2. физические или юридические лица, состоящие в санкционных списках, таких как Список лиц особых категорий и запрещенных лиц (SDN) или Список иностранных лиц, уклоняющихся от санкций (FSE) организации OFAC;
    3. граждане Кубы независимо от их местоположения, не имеющие гражданства или вида на жительство за пределами Кубы; и
    4. изделия, из Ирана, Крыма, Кубы и Северной Кореи, за исключением информационных материалов, таких как публикации, фильмы, постеры, грампластинки, фотографии, кассеты, компакт-диски и определенные произведения искусства.
    5. Любые товары, услуги и технологические решения из ЛНР и ДНР за исключением информационных материалов и сельскохозяйственной продукции, в том числе продуктов питания для людей, семян сельскохозяйственных культур или удобрений.
    6. Импорт в США следующей продукции российского происхождения: рыба, морепродукты, алмазы непромышленного назначения и любая другая продукция, согласно периодическим указаниям министра торговли США.
    7. Экспорт из США либо гражданами США предметов роскоши и любых других товаров, согласно указаниям министра торговли США, любому лицу, находящемуся в России или Беларуси. Список и определение «предметов роскоши» приведены в «Дополнение № 5 к Разделу 746», опубликованном Федеральным реестром США.
    8. Изделия, изготовленные за пределами США и попадающие под действие Закона о тарифах США и связанных с ним законов о запрещении принудительного труда.

    Для защиты нашего сообщества и торговой площадки Etsy предпринимает меры для соблюдения режимов санкций. Например, Etsy запрещает участникам пользоваться своими аккаунтами в определенных географических регионах. Если у нас есть основания полагать, что вы управляете своей аккаунтом из места, находящегося под санкциями, например, любого из перечисленных выше санкционных мест, или иным образом нарушаете какие-либо экономические санкции или торговые ограничения, мы можем приостановить или прекратить использование вами наших Сервисов. Как правило, участникам не разрешается выставлять на продажу, покупать или продавать изделия из регионов, находящихся под санкциями. Сюда входят изделия, появившиеся ранее санкций, поскольку у нас нет возможности проверить, были ли они вывезены из запрещенного места. Etsy оставляет за собой право обращаться к продавцам с запросом предоставить дополнительную информацию, раскрыть страну происхождения изделия на странице товара или предпринять другие шаги для соблюдения обязательств. Мы можем отключить товары или отменить транзакции, представляющие опасность нарушения этой политики.

    Кроме соблюдения требований OFAC и применимых местных законов, участникам Etsy следует иметь в виду, что другие страны могут вводить собственные торговые ограничения и что определенные изделия могут не допускаться к экспорту или импорту согласно международным законам. Когда в транзакции участвуют лица из разных стран, вам следует изучить законы любых соответствующих стран.

    Наконец, участникам Etsy следует иметь в виду, что сторонние платежные системы, например PayPal, могут самостоятельно отслеживать транзакции на предмет соблюдения санкционных требований и могут блокировать транзакции в рамках собственных программ, обеспечивающих соблюдение требований. Etsy не имеет власти или контроля над процедурами независимого принятия решения в таких системах.

    Экономические санкции и торговые ограничения могут применяться к порядку использования вами Сервисов и могут изменяться, поэтому участникам следует регулярно проверять источники информации о санкциях. За юридической консультацией обращайтесь к квалифицированному специалисту.

    Вы можете прочитать эту политику на вашем языке, но помните, что версия этого документа на английском имеет преимущественную силу в отношении использования вами сервисов Etsy. Язык можно изменить в настройках аккаунта.

    Etsy предоставляет возможность прямой связи покупателей и продавцов со всего мира. Когда вы используете сервисы Etsy (мы будем называть etsy.com, Pattern by Etsy, наши мобильные приложения и другие сервисы нашими «Сервисами»), вы несете ответственность за соблюдение этой политики, независимо от вашего местоположения.

    Эта политика является частью наших Условий использования. Используя любые наши Сервисы, вы соглашаетесь с этой политикой и нашими Условиями использования.

    Как транснациональная компания из США, ведущая деятельность в других странах, Etsy должна соблюдать экономические санкции и торговые ограничения, включая введенные Управлением по контролю за иностранными активами (OFAC) Министерства финансов США. Это означает, что Etsy или кто-либо, пользующийся нашими Сервисами, не может участвовать в транзакциях, в которые вовлечены определенные люди, места или изделия из этих мест, указанные государственными органами, такими как OFAC, в дополнение к торговым санкциям, предусмотренным соответствующими законами и нормами.

    Эта политика действует в отношении всех, кто использует наши Сервисы, независимо от их местоположения. Решение об ознакомлении с такими ограничениями остается за вами.

    Например, эти ограничения в целом запрещают, кроме прочего, транзакции, в которых участвуют следующие стороны:

    1. определенные географические регионы, такие как Иран, Крым, Куба, Северная Корея, Сирия, Россия, Беларусь, Донецкая Народная Республика («ДНР»), Луганская Народная Республика («ЛНР»), а также любые физические или юридические лица, ведущие деятельность или находящиеся на этих территориях;
    2. физические или юридические лица, состоящие в санкционных списках, таких как Список лиц особых категорий и запрещенных лиц (SDN) или Список иностранных лиц, уклоняющихся от санкций (FSE) организации OFAC;
    3. граждане Кубы независимо от их местоположения, не имеющие гражданства или вида на жительство за пределами Кубы; и
    4. изделия, из Ирана, Крыма, Кубы и Северной Кореи, за исключением информационных материалов, таких как публикации, фильмы, постеры, грампластинки, фотографии, кассеты, компакт-диски и определенные произведения искусства.
    5. Любые товары, услуги и технологические решения из ЛНР и ДНР за исключением информационных материалов и сельскохозяйственной продукции, в том числе продуктов питания для людей, семян сельскохозяйственных культур или удобрений.
    6. Импорт в США следующей продукции российского происхождения: рыба, морепродукты, алмазы непромышленного назначения и любая другая продукция, согласно периодическим указаниям министра торговли США.
    7. Экспорт из США либо гражданами США предметов роскоши и любых других товаров, согласно указаниям министра торговли США, любому лицу, находящемуся в России или Беларуси. Список и определение «предметов роскоши» приведены в «Дополнение № 5 к Разделу 746», опубликованном Федеральным реестром США.
    8. Изделия, изготовленные за пределами США и попадающие под действие Закона о тарифах США и связанных с ним законов о запрещении принудительного труда.

    Для защиты нашего сообщества и торговой площадки Etsy предпринимает меры для соблюдения режимов санкций. Например, Etsy запрещает участникам пользоваться своими аккаунтами в определенных географических регионах. Если у нас есть основания полагать, что вы управляете своей аккаунтом из места, находящегося под санкциями, например, любого из перечисленных выше санкционных мест, или иным образом нарушаете какие-либо экономические санкции или торговые ограничения, мы можем приостановить или прекратить использование вами наших Сервисов. Как правило, участникам не разрешается выставлять на продажу, покупать или продавать изделия из регионов, находящихся под санкциями. Сюда входят изделия, появившиеся ранее санкций, поскольку у нас нет возможности проверить, были ли они вывезены из запрещенного места. Etsy оставляет за собой право обращаться к продавцам с запросом предоставить дополнительную информацию, раскрыть страну происхождения изделия на странице товара или предпринять другие шаги для соблюдения обязательств. Мы можем отключить товары или отменить транзакции, представляющие опасность нарушения этой политики.

    Кроме соблюдения требований OFAC и применимых местных законов, участникам Etsy следует иметь в виду, что другие страны могут вводить собственные торговые ограничения и что определенные изделия могут не допускаться к экспорту или импорту согласно международным законам. Когда в транзакции участвуют лица из разных стран, вам следует изучить законы любых соответствующих стран.

    Наконец, участникам Etsy следует иметь в виду, что сторонние платежные системы, например PayPal, могут самостоятельно отслеживать транзакции на предмет соблюдения санкционных требований и могут блокировать транзакции в рамках собственных программ, обеспечивающих соблюдение требований. Etsy не имеет власти или контроля над процедурами независимого принятия решения в таких системах.

    Экономические санкции и торговые ограничения могут применяться к порядку использования вами Сервисов и могут изменяться, поэтому участникам следует регулярно проверять источники информации о санкциях. За юридической консультацией обращайтесь к квалифицированному специалисту.

    Вы можете прочитать эту политику на вашем языке, но помните, что версия этого документа на английском имеет преимущественную силу в отношении использования вами сервисов Etsy. Язык можно изменить в настройках аккаунта.

    Etsy предоставляет возможность прямой связи покупателей и продавцов со всего мира. Когда вы используете сервисы Etsy (мы будем называть etsy.com, Pattern by Etsy, наши мобильные приложения и другие сервисы нашими «Сервисами»), вы несете ответственность за соблюдение этой политики, независимо от вашего местоположения.

    Эта политика является частью наших Условий использования. Используя любые наши Сервисы, вы соглашаетесь с этой политикой и нашими Условиями использования.

    Как транснациональная компания из США, ведущая деятельность в других странах, Etsy должна соблюдать экономические санкции и торговые ограничения, включая введенные Управлением по контролю за иностранными активами (OFAC) Министерства финансов США. Это означает, что Etsy или кто-либо, пользующийся нашими Сервисами, не может участвовать в транзакциях, в которые вовлечены определенные люди, места или изделия из этих мест, указанные государственными органами, такими как OFAC, в дополнение к торговым санкциям, предусмотренным соответствующими законами и нормами.

    Эта политика действует в отношении всех, кто использует наши Сервисы, независимо от их местоположения. Решение об ознакомлении с такими ограничениями остается за вами.

    Например, эти ограничения в целом запрещают, кроме прочего, транзакции, в которых участвуют следующие стороны:

    1. определенные географические регионы, такие как Иран, Крым, Куба, Северная Корея, Сирия, Россия, Беларусь, Донецкая Народная Республика («ДНР»), Луганская Народная Республика («ЛНР»), а также любые физические или юридические лица, ведущие деятельность или находящиеся на этих территориях;
    2. физические или юридические лица, состоящие в санкционных списках, таких как Список лиц особых категорий и запрещенных лиц (SDN) или Список иностранных лиц, уклоняющихся от санкций (FSE) организации OFAC;
    3. граждане Кубы независимо от их местоположения, не имеющие гражданства или вида на жительство за пределами Кубы; и
    4. изделия, из Ирана, Крыма, Кубы и Северной Кореи, за исключением информационных материалов, таких как публикации, фильмы, постеры, грампластинки, фотографии, кассеты, компакт-диски и определенные произведения искусства.
    5. Любые товары, услуги и технологические решения из ЛНР и ДНР за исключением информационных материалов и сельскохозяйственной продукции, в том числе продуктов питания для людей, семян сельскохозяйственных культур или удобрений.
    6. Импорт в США следующей продукции российского происхождения: рыба, морепродукты, алмазы непромышленного назначения и любая другая продукция, согласно периодическим указаниям министра торговли США.
    7. Экспорт из США либо гражданами США предметов роскоши и любых других товаров, согласно указаниям министра торговли США, любому лицу, находящемуся в России или Беларуси. Список и определение «предметов роскоши» приведены в «Дополнение № 5 к Разделу 746», опубликованном Федеральным реестром США.
    8. Изделия, изготовленные за пределами США и попадающие под действие Закона о тарифах США и связанных с ним законов о запрещении принудительного труда.

    Для защиты нашего сообщества и торговой площадки Etsy предпринимает меры для соблюдения режимов санкций. Например, Etsy запрещает участникам пользоваться своими аккаунтами в определенных географических регионах. Если у нас есть основания полагать, что вы управляете своей аккаунтом из места, находящегося под санкциями, например, любого из перечисленных выше санкционных мест, или иным образом нарушаете какие-либо экономические санкции или торговые ограничения, мы можем приостановить или прекратить использование вами наших Сервисов. Как правило, участникам не разрешается выставлять на продажу, покупать или продавать изделия из регионов, находящихся под санкциями. Сюда входят изделия, появившиеся ранее санкций, поскольку у нас нет возможности проверить, были ли они вывезены из запрещенного места. Etsy оставляет за собой право обращаться к продавцам с запросом предоставить дополнительную информацию, раскрыть страну происхождения изделия на странице товара или предпринять другие шаги для соблюдения обязательств. Мы можем отключить товары или отменить транзакции, представляющие опасность нарушения этой политики.

    Кроме соблюдения требований OFAC и применимых местных законов, участникам Etsy следует иметь в виду, что другие страны могут вводить собственные торговые ограничения и что определенные изделия могут не допускаться к экспорту или импорту согласно международным законам. Когда в транзакции участвуют лица из разных стран, вам следует изучить законы любых соответствующих стран.

    Наконец, участникам Etsy следует иметь в виду, что сторонние платежные системы, например PayPal, могут самостоятельно отслеживать транзакции на предмет соблюдения санкционных требований и могут блокировать транзакции в рамках собственных программ, обеспечивающих соблюдение требований. Etsy не имеет власти или контроля над процедурами независимого принятия решения в таких системах.

    Экономические санкции и торговые ограничения могут применяться к порядку использования вами Сервисов и могут изменяться, поэтому участникам следует регулярно проверять источники информации о санкциях. За юридической консультацией обращайтесь к квалифицированному специалисту.

    Вы можете прочитать эту политику на вашем языке, но помните, что версия этого документа на английском имеет преимущественную силу в отношении использования вами сервисов Etsy. Язык можно изменить в настройках аккаунта.

    How to make these little penguins:-)
    Hope you like it
    Thanks for looking
    Barbara @Sweet Janis https://www.facebook.com/SweetJanis.page

    How to make sugar paste penguins

    In attesa dell’Epifania potete sbizzarrirvi con i vostri bambini e realizzare insieme dolci creazioni. Simpatici e coloratissimi pinguini in pasta di zucchero daranno un tocco di allegria a questi ultimi giorni di vacanza.
    How to make sugar paste penguins

    You Need:

    • sugar paste black, white , orange, blue , red and green
    • edible glue
    • white colorant
    • scalpel
    • silicone rolling pin
    • leaf tool
    • cutter oval
    • cutter in the shape of heart
    • mini cutter circular
    • ball tool
    • fine paintbrush

    For the body of the penguin take a scoop of sugar paste black and give it the shape of a drop , on which you will support a ball for the head.
    Roll out the white sugar paste and cut out an oval and a heart with the cutter .
    Apply the oval on the body of the penguin on the head and the heart .
    With a small ball tool formed the eye sockets , within which you insert two small balls of sugar paste and blue , then two black balls for the pupils .
    Molded pulp orange cone-shaped with a scalpel and incidetela in half to create the beak, you are going to apply under the eyes.
    For paws used two balls of dough orange of equal size , which will give the shape of a drop flattened . With the help of a mini cutter circular finish the ends of the legs to get the shape palmata .
    Roll out of sugar paste and black , with the cutter oval , formed wings of the penguin that will apply with edible glue or , more simply, with water .
    Roll out the red sugar paste and cut out a rectangle rather thin scarf . With the help of the scalpel carve the ends to create fringe , then wrap the scarf around the neck of the penguin .
    For the earmuffs used two balls and flatten a small strip of red sugar paste . Apply the balls on the sides of the head and connect them with the strip. With the leaf tool created the effect wool poking here and there. With a thin brush apply the points of light in the eye and decorations on the scarf to taste.

    How to make sugar paste penguins

    Fondant, aka sugar paste or ready-to-roll icing, will help you make the most beautiful cakes you’ve ever baked. Whether you cover your entire cake in fondant for a smooth surface or use it to sculpt fun toppers, this sugary paste is a total game changer.

    And while you can always opt for store-bought, making your own fondant is easier than you’d think. Not only is it cheaper than the packaged stuff, but it also tastes way better. Follow the steps below to make a firm, elastic paste that’s easy to roll out and work into your next cake design.

    Pro Tip: If you’re in a pinch, you can make simpler marshmallow fondant in just 15 minutes.

    How to Make Fondant

    Yield: about 2½ pounds

    Ingredients

    Pro Tip: Although the baking chocolate and candy melts are listed as optional, we highly recommend including them in your fondant. They increase the paste’s elasticity, which helps prevent drying out and cracking.

    Instructions

    1. Prepare the Ingredients

    How to make sugar paste penguins

    Sift the confectioners’ sugar into a large bowl. Set aside 2 cups to use later.

    Heat the shortening in a microwave oven at full power for 30-40 seconds or until thoroughly melted. Set aside.

    Pour the gelatin granules over the water in a microwave-safe bowl. Heat in a microwave oven at full power for 10-20 seconds or until completely melted, making sure the mixture does not boil (boiling will cause the gelatin to lose its strength). Stir the melted shortening into the melted gelatin.

    How to make sugar paste penguins

    Stir the light corn syrup, glycerine, salt and optional chocolate into the melted gelatin.

    2. Heat and Mix Until Smooth

    Place the mixture back in the microwave and heat at full power for 30 seconds. If necessary, heat for another 20 seconds if using the optional chocolate. Stir until the mixture is smooth.

    3. Flavor and Color as You Like

    How to make sugar paste penguins

    Add the lemon juice or clear vanilla essence (whichever is speaking to you). Dip a toothpick into gel food coloring and add a small amount of color at a time. You can also use an eyedropper to drop food coloring into the mixture. Mix until you have your desired color.

    Pro Tip: It’s best to use gel food coloring to color sugar paste, as it doesn’t affect the texture. If you only have liquid food coloring, it’ll soften your paste. Add extra confectioners’ (powdered or icing) sugar to counteract this. You could also add 1 teaspoon CMC powder, Tylose powder or gum tragacanth per 2 pounds and 10¾ oz of sugar paste to firm it up.

    4. Mix in the Sugar

    How to make sugar paste penguins

    Make a well in the confectioners’ sugar and pour in the gelatin mixture.

    How to make sugar paste penguins

    Blend the gelatin mixture into the confectioners’ sugar with a wooden spoon or an electric mixer fitted with dough hooks. Mix until you have a sticky paste and most of the confectioners’ sugar is incorporated.

    Good to Know: Be careful when using your electric mixer, as its motor could burn out if the paste becomes too firm.

    5. Knead by Hand

    How to make sugar paste penguins

    Pour some of the reserved confectioners’ sugar onto your workbench. Spread some of the extra shortening on a spatula (or spray the spatula with non-stick cooking spray) and use it to scrape the sticky paste onto your workbench.

    How to make sugar paste penguins

    Spread shortening or spray non-stick cooking spray onto your hands and knead the fondant. Keep on adding more confectioners’ sugar until your mixture is smooth and easy to handle.

    Pro Tip: If the fondant is very sticky, spread more shortening on your hands and add more confectioners’ sugar. If your sugar paste doesn’t feel elastic enough even after kneading it well, add up to 1 teaspoon CMC powder, Tylose powder or gum tragacanth per 2 pounds and 10¾ oz of sugar paste. Just remember: this will make your paste dry out faster.

    6. Wrap and Store

    How to make sugar paste penguins

    The fondant should be firm, but still slightly sticky, as it will become firmer and drier after standing overnight.

    Pro Tip: If your sugar paste feels dry and cracks, feels very firm or crumbly, knead in a few teaspoons of melted shortening (vegetable fat or white margarine). Alternatively, work glycerine and or a few drops of cooled boiled water into the paste to soften it and make it more elastic.

    How to make sugar paste penguins

    Spread shortening over the ball of fondant and cover with plastic wrap. Place it in a Ziploc bag and let stand overnight.

    Good to Know: If you want to use the fondant immediately instead of storing overnight, that’s okay. But you may find the paste too sticky before it has rested. To correct this, just mix in a bit more confectioners’ sugar until it feels firm and dry, then continue with your project.

    Working With Fondant

    Soften it Up

    If your fondant feels very firm after standing overnight, knead it well or microwave on full power for 10-second intervals until it feels soft enough to roll out.

    Adjust Color if Needed

    How to make sugar paste penguins

    Is the color too light? There’s an easy fix — just knead in some more food coloring. (You can also wait until this step to add food coloring to the sugar paste in the first place — it will work just fine.)

    Roll and Drape

    How to make sugar paste penguins

    After your fondant is well kneaded, roll it out to an even thickness and a size large enough to cover the surface of your cake. Then just drape the paste over a frosted cake and smooth it out with a fondant smoother.

    How to make sugar paste penguins

    Good to Know: Sugar paste will keep for two months at room temperature, or four months if refrigerated and for six months to a year if frozen. Bring back to room temperature before use.

    How to make sugar paste penguins

    Sharing is caring!

    Sugar Paste or Rolled Fondant is an icing used to cover cakes, cupcakes, cookies, cake pops and other sweet treats.

    Is fondant the same as sugar paste?

    Yes, they are the same thing. Sugar paste is the term most widely used in the United Kingdom for this soft icing and the term fondant when used in the United States.

    There are many types of fondant but today I am making Rolled Fondant. Rolled fondant or sugar paste is like sweet dough. Glycerin, glucose gelatin and shortening are added to make the dough pliable.

    Icing sugar is added to make it sweet and of course food colouring to make different colours of sugar paste.

    How to make sugar paste penguins

    This type of fondant is used to decorate cakes, biscuits, cookies, cupcakes etc or to make other objects to decorate the cakes.

    If you do not add the gelatin, shortening and glycerin and use only icing sugar, water and glucose then you have a fondant which can be poured on top of cakes.

    I have been intending to make rolled fondant since the first years of blogging but kept postponing it as I could not find all the ingredients listed.

    Several years back I had bought some of the ingredients but never made it because I couldn’t find shortening.

    At the time I could not find edible glycerin and after discussing this with my pharmacist he ordered some for me.

    How to make sugar paste penguins

    Shortening is an ingredient which is not used in Greece. After discussing this with my friend Eftychia of Dream of Cakes, who is a fondant expert, I decided to experiment and use a substitute.

    I made a bit of google searching to see if I could find a substitute to use in Greece and found a thread on Nigella saying that Nea Fytini (vegetable oil) can be used.

    I bought some but by the time I decided to make the fondant, I used “fytini” to make some pie crust.

    However, since I could use fytini, I decided to use Ariston vegetable oil which is a similar vegetable oil but with 5% butter content, which I have used in the past and liked.

    Powdered gelatin was also difficult to find. Now that I have made the fondant, I can easily make the recipe with gelatin sheets as well.

    I am not very fond of using food colours and I rarely use them. However, I wanted to try them to see the result.

    The only food colours I found were in liquid form. Unfortunately a few drops made a very pale colour, which was not what I wanted for a recipe I have in mind, so I had to add much more.

    How to make sugar paste penguins

    You can find Efti’s recipe and instructions here.

    I am posting mine, as I weighed the ingredients I used so I am giving you the ingredients by weight and cups.

    Instead of making the fondant by hand I used the stand mixer using the dough hook and it came out perfect and in no time.

    The end result will be very sticky and will look as if more sugar is necessary but don’t add any more.

    How to make sugar paste penguins

    Update 27/12/2014:

    The sugar paste I made was used to decorate my Christmas Cake. It is a fool proof recipe which I recommend that you give it a try.

    I had made the sugar paste about a week earlier and all that was needed was to knead it in my hands a little bit to soften.

    I worked on a silicone mat and covered it with cling film on top to roll out the dough. If you don’t have a silicone mat, use parchment paper.

    I used the same rod which I use to make phyllo and the technique of rolling it was the same.

    How to make sugar paste penguins

    There was no need to use icing sugar during the rolling process.

    As I said during the first attempt to make sugar paste decorations, I did not have any tools. The only ones I used was a cookie cutter to cut circles and the Christmas tree cookie cutter.

    To cut the leaves, I just used my imagination and a knife to shape them. To make the roses I used five circles for each one. I started by forming the first one into a cone and then I added “petals” around the cone.

    The end part where I was holding it was long and when I finished each rose I just cut it off and kept only the rose.

    How to make sugar paste penguins

    You can find many Greek recipes in my cookbooks «More Than A Greek Salad», and«Mint, Cinnamon & Blossom Water, Flavours of Cyprus, Kopiaste!» both available on all Amazon stores. Read more here.

    Making sugar mice is one of those easy family traditions which make Christmas special. It is things like this, not the expensive gadgets and throw away presents, which make memories to last a lifetime. When I first wrote this post I had no idea that it would prove to be so popular with my lovely readers – it warms my heart to think that there are families out there who have also adopted the sugar mice as a Christmas tradition, thank you!

    Bonus Boy is becoming a very keen cook and he helps me in the kitchen most evenings, making suggestions for flavourings to improve the meals we prepare together and ensuring the correct amount of stirring occurs to prevent burning when I am distracted, yet again, by something or someone else! As Christmas approaches rapidly, and I begin to fill the fridge and freezer with goodies, his help has been invaluable. We’ve made Christmas Cake, Pies, Christmas Pudding Fudge, Vegetarian Sausage Rolls and more but last week we could hold out no longer – it was time to make sugar mice!

    How to make sugar paste penguins

    I make no apologies for the sugary sweetness of these little fellas. They are not meant to be an everyday snack or to be popped into a lunchbox! Sugar mice are so easy to make and are a lovely naughty, sugary treat to hand out to friends as simple Christmas gifts.

    Look at them, up there, having a bit of a natter, what do you think they are saying to each other?!

    Making sugar mice is is such a lovely thing to do with children – they can do everything themselves with no annoying adult interference.

    How to make sugar paste penguins

    How to make sugar paste penguins

    Here they are in their tin, all ready for Christmas! We packed some of them into little bags with ribbons and labels to give away as gifts and people were VERY happy to receive them!

    How to make sugar paste penguins

    We really hope you’ll make sugar mice this Christmas and that is becomes a family tradition just like it has here!

    This recipe is enough to make about 25 sugar mice but it really depends on the size of them – if you go for teeny tiny country mice you’ll be overrun, if you make well fed town mice with generous girths your mixture won’t go so far and if you make rats you’ll terrify everyone at Christmas, don’t do it!

    Follow me on Pinterest, Facebook, Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food

    Make a batch of cute Christmas gingerbread penguins and you’ll be everyone’s favourite person. Give them as gifts, or serve them at a festive afternoon tea

    Freezable (uncooked dough only)

    Nutrition: Per serving

    Nutrient Unit
    kcal 186
    fat 3 g
    saturates 2 g
    carbs 38 g
    sugars 31 g
    fibre 1 g
    protein 1 g
    salt 0.2 g

    Ingredients

    • 75g golden syrup
    • 30ml orange juice
    • 100g molasses sugar
    • 1 tbsp ground ginger
    • ½ tbsp ground cinnamon
    • 1 tsp vanilla bean paste
    • 100g butter , diced
    • 1 tsp bicarbonate of soda
    • 240g plain flour

    To decorate

    • apricot jam , for sticking
    • 500-600g black fondant icing or sugar paste
    • icing sugar , for rolling
    • 300g white fondant icing or sugar paste
    • 20g orange or yellow icing or sugar paste (or colour some white yourself)
    • red colouring and dust (optional)

    Method

    • STEP 1

    Mix the golden syrup, orange juice, sugar, spices and vanilla in a pan. Heat, stirring regularly, over a medium-low heat until all the sugar is dissolved and everything is combined – don’t let the mixture boil. Add the butter, and stir until melted and incorporated into the hot sugar mix.

    Add the bicarb and whisk until fluffy and pale. Pour into a mixing bowl. Allow to cool slightly, then add the flour and beat on slow, or mix with a wooden spoon, until the mixture comes together and resembles an oily dough – it should be gloopy, pliable and runny, but will harden as it cools and sets.

    Using a spatula, tip the dough onto two large pieces of cling film laid out in a cross, one on top of the other. Wrap up to seal, then chill in the fridge for at least two hours or overnight. The dough can be made ahead to this stage and frozen for up to a month. Defrost in the fridge overnight, then leave at room temperature for 1 hr before kneading until pliable.

    Heat oven to 180/160C fan/gas 4 and line a couple of baking trays with baking parchment. Roll out the dough on a lightly-floured surface to a thickness of around ¾ cm. Using a round cutter with a diameter of 6-7cm, stamp out little rounds and transfer to the trays, leaving a 1cm gap between each one. Bake for 12-15 mins until darkened and firm (see tip, right). Transfer to a wire rack and leave to cool.

    Warm a tbsp of apricot jam with a little water until just boiling. Brush each cookie with the jam to aid sticking. Roll out the black fondant icing with a little icing sugar to a thickness of 2mm. Use the same round cutter as before to punch out little black circles, then stick them to the cookies. Use the excess icing to make two little wings for each cookie (keep some back to make the eyes). Roll the icing into 28 small balls, then halve each. Press a half onto the sides of each biscuit to make the wings

    For the chest and face detail, roll out the white icing to a similar thickness as the black. Stamp out a smaller round shape, then use your fingers to stretch out the top to create the face shape. Mould the tummy by pinching the icing in a little where the face joins the tummy. Stick the moulded white icing onto the black icing with a little water.

    For the beak, mould tiny pieces of the orange icing into triangles. To make the feet, shape the icing into tear drop shapes (two for each biscuit), press a little to flatten, then make two indentations to create the flipper effect. Stick to the biscuits with a dab of water, the beak towards the bottom of the face, the feet just below the white icing.

    For the face, make two small circles for each biscuit – either using a tiny polka dot cutter or making small flat discs – then stick to the face. Add a small ball of white icing to each black circle to create a sparkle on each eye. Add a bow tie, if you like, with a small brush dipped in food colouring, and rosy cheeks using a little red dust colour with a paintbrush under each eye. Leave to set overnight, then wrap as gifts or serve.

    RECIPE TIPS
    CHECK THAT YOUR BISCUITS ARE READY

    To test for doneness, press the biscuits with your finger – the gingerbread should spring right back.

    Recipe from Good Food magazine, December 2017

    You might be asking yourself: how do I do the penguin emoticon on Facebook, Skype, or Gmail, Gchat, for text messages etc. Here you can find the answer to your question: by typing these special characters you can make text penguin emoticons and smiley faces. Please feel free to copy and paste them wherever you want to post them (e.g. FB chat). This is like drawing smileys with typing text characters on your keyboard. You can create more variety if you could use Alt Key Codes where you are able to access international font characters.

    Penguin emoticon looking to the left.

    Penguin smiley with his eyes closed.

    This is a front looking penguin smiley face.

    Penguin smiley facing you with closed eyes.

    A multiple lines front facing penguin looking very cute and lovey with its flippers and happy feet!

    This is a horizontal penguin smiley face that requires you to tilt your head to see it properly.

    This is also another multi-line penguin that is walking to the right, with happy feet of course!

    Penguin eating fish

    Graphical Penguin smileys and animations

    We’ve also got loads of animated penguin graphics, emoticons and clip art, like this:

    More Emoticons

    • To go to Emoticons home page click here.
    • To see more animal emoticons click here.
    • To see more bird emoticons go here.
    • Check out our Alt Codes to learn about making your own text emoticons and symbols.

    We hope you like this text art which we’ve included here. Be sure to contact us with your suggestions.

    To make Pingu the Penguin you will need.

    Red Sugarpaste for his Beak

    Orange Sugarpaste for his Feet

    White Sugarpaste for his Eyes and Chest

    Black Sugarpaste for his Body, Head and Eyes

    To make the Body.

    Take some black paste and roll it into a fat

    place to one side.

    To make the Head.

    Place some black sugarpaste into the middle of

    your hands and gently roll into a ball.

    Now Wash your hands!

    With clean dry hands, tear off a suitable amount

    Roll it into a sausage shape then press onto the

    smooth the edge down with your finger.

    Stand the body upright and Wet the top of the

    body with a little water.

    Place Pingu’s head on top of his body.

    If you have trouble with your penguins heads

    falling off then use a piece of spaghetti or

    something similar as support.

    Don’t use cocktail sticks as they may become a

    choking hazard for younger children and have

    It is possible to make these models without

    using the spaghetti. it just helps keep the head

    from falling off.

    Once the head and body are dry then there isn’t

    If you have trouble with your penguins heads

    falling off then use a piece of spaghetti or

    something similar as support.

    Don’t use cocktail sticks as they may become a

    choking hazard for younger children and have

    It is possible to make these models without

    using the spaghetti. it just helps keep the head

    from falling off.

    Once the head and body are dry then there isn’t

    It’s important to keep the work surface clean.

    Wipe each time you use a different sugarpaste

    and make sure the surface is completely dry, or

    your icing will stick!

    With clean dry hands take two very small pieces

    of white paste and make them into balls.

    . then squash them!

    These are his eyes.

    Gently place them onto his head to make the

    if they don’t stick then use a little water and a

    small paint brush.

    Make a small beak from red paste.

    This is done by making a ball then narrowing

    one end between the thumb and fore finger.

    make the other end flat.

    . place the beak onto the head just below the

    Make two very tiny balls of black paste.

    Place the tiny black balls of paste onto the eyes

    to give expression.

    make him look up, down, sideways or even

    Pingu looking nervous.

    Penguins have flipper like wings.

    To make these roll out a narrow sausage of

    Chop it in half and.

    Now dampen the sides of the body and attach

    the wings by pressing into place.

    The feet are created the same way but not as

    Press these into place, stick at the bottom and

    leave the top half unattached..

    Say hello Pingu the Penguin!

    Leave to dry over night before moving if you

    have not used any support for the head.

    Step By Step Photo Instructions by Anthony Springall of Imaginative Icing Ltd

    Imaginative Icing Ltd, York and Scarborough UK.

    Head Office, 22 Falsgrave Road, Scarborough, North Yorkshire, YO12 5AT

    What do you do when you drive your partner to distraction and your workmates to hungry frustration by your constant talk of baking? When every time you catch up with a friend, you take a package of a little something (or three) that you thought they might like to try? When your last waking thoughts are of what on earth to do with a jar of lavender and how to tinker with the proportion of flour in cookie dough. And when you sleepily ask your aforementioned and infinitely patient partner, who is tinkering on his phone, potentially in a most-probably-futile effort to stop you going on about varieties of brownies at a ridiculous hour of the night, could he please write down salted caramel marshmallows in case you forget before morning?

    How to make sugar paste penguins

    Home-made cherry-flavoured sprinkles – get ready to pipe lots (and lots) of lines!

    When I came across this month’s theme, which is hosted by Little Bitty Bakes, all thoughts of a fast-approaching deadline and better-to-put-it-off-till-next-month drifted away. Because it was sprinkles. Sprinkles! Once more, for the people up the back who’ve stopped paying attention until I stop waffling on and actually cook something. S P R I N K L E S ! Or hundreds and thousands, for the local folks.

    How to make sugar paste penguins

    So, after far too much ado, I’m very pleased to introduce you to Fairy Penguins. They’re small, they’re cute, they’re ever so chocolaty, and they leave fairy bread in a pallid heap in their wake (and that takes some doing, especially when it’s this sort).

    How to make sugar paste penguins

    Flavouring and / or colouring of your choice – I used a couple of drops of Roberts Confectionery cherry flavour oil and several drops of red food colouring

    How to make sugar paste penguins

    400 g / 14 oz sweetened condensed milk (I used Nestle low-fat condensed milk, and 400 g equates to one whole can. Possibly minus a couple of sneaky teaspoons for the cook. )

    How to make sugar paste penguins

    Little penguins are so cute! They are plump and tiny and adorable. These penguins are simple to make and will add simple cuteness to any cake!

    Here is what I used:

    Gumpaste (black, white and orange colours)
    tooth pick
    zacto knife
    dresden tool
    gum glue
    black edible marker

    How to make sugar paste penguins

    Step 1:

    Roll two black balls. To make the balls smooth press firmly between your palms. This will help eliminate any cracks. One ball is for the body of the penguin and the ball other is for the head. I made the body of the penguin about two inches and the head about one inch; however, you can make them any size you need. Just keep in mind the portion of the head to body ratio should be 1:2.

    How to make sugar paste penguins

    Step 2:

    Roll out two smaller balls in the white gumpaste. Roll one ball to be about 1/2 of an inch and the other to be approximately 1/4 of an inch. Once the balls have been rolled into a ball you will use your finger to push the ball flat. Continue to flatten each ball and their edges until it is quite thin. These piece will represent the white on the belly and the white on the penguin’s face. The small piece is for the penguin’s face. Once it is flat, cut a small “v” in the piece and round or smooth the edges with the dresden tool.

    How to make sugar paste penguins

    How to make sugar paste penguins

    How to make sugar paste penguins

    Step 3:

    Apply gum glue to the smallest ball (the penguin’s head) and paste the smallest white piece onto the ball. This will create the penguin’s face. Then put gum glue onto the penguin’s black body and paste the larger white piece onto the penguin’s body.

    Allow the body and the head to firm and harden for 1-2 hours (or overnight) before assembling the rest of the penguin. It is must easier to do the remaining steps if the penguin’s body and head have begun to dry.

    How to make sugar paste penguins

    How to make sugar paste penguins

    How to make sugar paste penguins

    Step 4:

    Roll out two small black pieces of gumpaste. These pieces are for the feet. They are approximately 1/8 of an inch in size. Once you have rolled the black pieces into balls, use your finger to flatten the feet.

    How to make sugar paste penguins

    How to make sugar paste penguins

    Step 5:

    To assemble the feet to the body of the penguin, apply some gum glue to the feet and place to body on top.

    How to make sugar paste penguins

    Step 6:

    Place the tooth pick into the centre of the penguin’s body. Apply gum glue to the body where the tooth pick is. Place the penguin’s head on top of the body, over the tooth pick. The tooth pick will help keep the head on straight.

    How to make sugar paste penguins

    How to make sugar paste penguins

    Step 7:

    Roll a piece of black fondant into a long tear-drop shape. You need two of these pieces to create the penguin’s arms. Once you have created the two tear-drop pieces, using your finger flatten the pieces. Then apply gum glue to the wider end of each piece and place on the arms to either side of the penguin.

    How to make sugar paste penguins

    How to make sugar paste penguins

    How to make sugar paste penguins

    Step 8:

    Roll out a small piece of orange gumpaste and using the zacto knife cut a tiny triangle. This will create the penguin’s nose (or beak). Apply a small amount of gum glue to the beak and place it onto the penguin’s face.

    How to make sugar paste penguins

    How to make sugar paste penguins

    Step 9:

    Using a black edible pen or marker, draw on two eyes.

    How to make sugar paste penguins

    And there you go; it’s a cute, adorable and simple penguin!

    This DIY recipe is worth the effort

    How to make sugar paste penguins

    If you design celebration cakes from scratch, you probably use fondant and gum paste. Both are dense, sweet pastes—you can color them any way you like and model them into various shapes. Since fondant is made with gelatin, it remains soft and pliable as you work with it. Conversely, gum paste is made with egg whites, powdered sugar, and shortening, and it hardens as it dries. Professional bakers usually cover their cakes with fondant and fashion smaller decorations using gum paste.

    Before You Start

    Most specialty baking stores sell premade gum paste, which is an excellent option if you’re in a rush. However, you’ll save a significant amount of money if you make your own gum paste from scratch. You’ll also end up with a better product: Premade gum paste tends to crack, while homemade gum paste has a soft, supple texture.

    If you’re about to start this project, you should read through the steps first to ensure that you have all the equipment and ingredients. Give yourself plenty of time for this project, especially if you’re a novice baker. Also, you should make your gum paste a day in advance since it needs to chill in the refrigerator overnight.

    One of the crucial ingredients in this recipe is tylose powder (also called CMC), available for purchase at many specialty baking stores or online. You can substitute tylose powder for gum tragacanth, a natural substance derived from a Middle Eastern plant for tylose powder.

    How to Make Gum Paste

    This recipe makes make about 2 pounds of gum paste, enough for an entire garden of handcrafted sugar flowers.

    If you’re looking to make a simple neutral spirit like vodka, or just pure ethanol for hand sanitizer, using a sugar wash is highly recommended. This is because it’s simple to make and provides great results. There’s no point in paying more money for grains and malts not to mention the extra work involved with grain mashes, when you’ll strip all the flavour out using a column still.

    You can make either vodka or rum with a sugar wash but remember if you plan to make rum you will need to use a pot still. For detailed instructions on how to make vodka or rum check out my two recipes below:

    • Vodka Recipes – This one’s great for making high proof base sprites
    • Rum Recipe – use a pot still and get a fantastic rum

    How To Determine Final Alcohol content of Sugar Wash!

    You can estimate the potential final alcohol content of the sugar wash by either measuring the specific gravity of the wash before fermentation is started or by using the calculator I’ve posted below. Just enter the amount of sugar and volume of water your using for the wash.

    Calculating Potential Alcohol Content

    Selecting Proper Yeast for Sugar Wash

    Every strain of yeast has a specific tolerance to alcohol content in the wash. The type of yeast you use will determine the amount of sugar that will ferment in the wash and the % of alcohol in your final product. The Yeast you choose to use in your sugar wash will determine the amount of Sugar you can add to your wash. For example simple brewers yeast for making beer can usually produce a wash to an alcohol content of around 12% where some turbo yeast can withstand alcohol concentrations of up to 23%. These turbo yeast allow you to use much more sugar and also get a larger volume of alcohol from the same volume of wash. If your interested in learning more about yeast selection have a read trough this article : Yeast selection for fermentation of sugar, grain and fruit.

    The Importance of Yeast Nutrients

    Refined sugar lacks the nutrients yeast need to reproduce. Without these nutrients the yeast will be unable to form sister cells causing poor fermentation. Also the alcohol produced will contain undesirable by products like higher order alcohols and aldehydes.

    How to make sugar paste penguins

    To be more specific yeast require minerals, enzymes and amino acids to reproduce so adding the yeast nutrients to your sugar wash is crucial for healthy fermentation. Some folks add tomato paste or vegemite to their sugar wash as a substitute however I always have the best results by using the yeast nutrients I get at my local brew shop.

    5 Gallon Sugar Wash Recipe

    Below is a basic five gallon sugar wash recipe that I’ve used in the past for making Vodka. I’ve outlined instructions from start to finish, this should make it very straight forward for you to follow.

    Ingredients:

    • 7kg White Sugar
    • 5 Gallons Clean Water
    • 1 Pack Turbo Yeast

    You can use tap water however you should let it sit for a few days so that the chlorine can evaporate out. Don’t want to kill your yeast. If you’re on a well you’ll be fine.

    Instructions:

    1. Heat up 2.5 Gallons of water so that it is hot, add sugar slowly so that it fully dissolves in the water. Warm water will dissolve the sugar with less effort.
    2. Pour contents into fermenting carboy or pail. Top up with remainder of water. Final temperature should be between 25 C to 30 C. You don’t want your wash to get hotter then 33 C or you’ll kill the yeast when you add it.
    3. Make a yeast starter
    4. Add starter to fermenting carboy and give light stir.
    5. Seal up with airlock and allow 5- 10 days to ferment.

    Seal up the fermentor and add an air lock to the top this keeps out any unwanted bacteria but allows the gasses produce in the fermentation process to escape. Make sure you stays above 20 C while fermenting. If it dips below this temperature you could risk stalling the fermentation.

    How to make sugar paste penguins

    Fermentation can take anywhere from 1- 2 weeks depending on temperature and health of yeast. You’ll know when it’s done because the air lock will stop bubbling. The wash will look milky and if you taste it, it should have a strong alcohol flavour and lack any sugar as it should now be converted to alcohol.

    If you prefer to watch a video of someone making a sugar wash, George over at Barley and Hops Brewing does a fantastic job of explaining things.

    At this point your sugar wash is complete and it’s time to distill it. To learn how to distill your sugar wash check out our Distilling 101 resource section. If you’re new to distilling feel free to ask me any questions you have in the comments section below.

    Did you like this article? Share it with your friends!

    How to make sugar paste penguins

    No one wants to have rats in their home, and there are many popular methods of dealing with them. Many people turn to rat poison as their first reaction, given the ease of use of poison and the fact that you do not have to directly interact with the rodent.

    Why Make Rat Poison Yourself?

    There are a few key reasons that many people choose to make their own rat poison instead of buying one.

    • Budget Reasons – Homemade rat poison can be much more affordable than store bought ones.
    • Safety Reasons – Most store bought rat poisons contain harsh chemicals that can pose a risk to your health, the health of your family, or even that of your pets.

    There are a few common recipes available to help you make your own rat poison, each of which uses different active ingredients.

    Homemade Rat Poison with Boric Acid

    How to make sugar paste penguins

    In this recipe, the chicken broth will attract the rats while the boric acid should kill them.

    Always wear a pair of gloves before making this rat poison.

    What You Need

    • Boric acid
    • Chicken broth

    Steps

    1. Place a cup of boric acid in the bowl.
    2. Add chicken broth slowly, just a half teaspoon at once. Stir the mixture repeatedly after each bit of broth is added. You want to end up with a thick paste.
    3. Roll the resulting paste into marble-sized balls.
    4. Place the balls into small containers that are disposable. This way, you can easily relocate the bait if you want.

    Homemade Rat Poison with Baking Soda

    How to make sugar paste penguins

    Another common rat poison method is to use baking soda. Despite the fact that you regularly use baking soda in your daily life, it is still smart to wear disposable gloves.

    What You Need

    • Cornmeal
    • Powdered chocolate mix or sugar
    • Baking soda

    Steps

    1. Start by mixing a cup of cornmeal with either a cup of powdered chocolate mix or sugar.
    2. Add in one cup of baking soda.
    3. Blend well.
    4. Fill jars with the bait mixture until they are about half full.
    5. Place the jars in the areas where the rodents frequent.

    This homemade rat poison attracts the rats with the chocolate or sugar and kills them with the baking soda. The baking soda creates carbon dioxide gas when it reacts with the stomach acids of the rodent. Rats cannot pass gas, so the carbon dioxide has nowhere to go and eventually leads to ruptures or internal blockages.

    Homemade Rat Poison with Plaster of Paris

    How to make sugar paste penguins

    This homemade rat poison recipe is nearly identical to the one with baking soda, but it uses plaster of Paris instead.

    Always wear a pair of gloves before making this rat poison.

    What You Need

    • Cornmeal
    • Powdered chocolate mix or sugar
    • Plaster of Paris

    Steps

    1. Start by mixing a cup of cornmeal with either a cup of powdered chocolate mix or sugar.
    2. Combine the above mixture with plaster of Paris.
    3. Mix well.
    4. Place the mixture in empty jars until they are about half full
    5. Place the bait jars in the areas where the rodents frequent.

    This poison will theoretically attract the rats with the chocolate or sugar before killing them with the plaster of Paris. The plaster of Paris combines with fluids inside the rats, causing it to harden within their gastrointestinal tracts.

    TIP: Alternatively, you can pre-moisten the plaster of Paris with water or milk and turn it into balls. Place the balls in strategic areas. Just remember that if the balls have hardened, which typically takes a few days, you will need to replace them.

    Homemade Rat Poison with Instant Mashed Potatoes

    How to make sugar paste penguins

    Another option for homemade rat poison involves instant mash potatoes.

    What You Need

    • Instant mashed potatoes
    • Water
    • Sugar (optional)

    Steps

    1. Prepare the instant mashed potato flakes as usual.
    2. Place the flakes in some disposable lids or bowls. You want to place a minimum of a half cup of the instant potato flakes in every bowl to ensure the rats eat enough. (If the rats do not seem to be eating the instant potato flakes, you can also add one or two spoonfuls of sugar.)
    3. Supply the rodents with water to drink after eating the potato flakes. The rats should be able to find water themselves, but this ensures that they will definitely be able to.

    The combination of the instant potato flakes and the water will lead to excessive bloating inside the rat’s stomach. Since rats cannot pass gas, they will die from the bloating.

    Combining the Various Homemade Rat Poison Recipes

    You can also try variations of the above homemade rat poison recipes based on what you have in your home. You can also use peanut butter as the attractant instead of chocolate or sugar.

    Why Any Rat Poison, Even Homemade, Is Not the Best Answer

    Using rat poison may seem like the simplest solution to get rid of the rodents, but there are some caveats that should give you second thoughts.

    Poisoning Yourself, Pets, or Children Is Always a Risk

    Anytime you use an ingredient that would be harmful for people or animals to consume, there is a risk of pets or small children eating the poison and getting sick. Depending on the quantities consumed, it can even be fatal. This is particularly a concern with commercial rat poisons that use strong chemicals.

    You Will Need to Find the Dead Rats

    Some people mistakenly believe that poisoning rats to take care of them is the simplest method because you just have to lay out the poison and wait. In reality, the cleanup process for using poison is very challenging. That is because rats do not typically die out in the open. Since the poison will not kill the rats instantly, this will give them time to go into hiding.

    Rats prefer to die in the comfort of their nest or another secluded location. This makes it understandably challenging to find the dead rats that you have poisoned. If you were to leave the dead rats alone, their carcasses will start to decay. That decay leads to a foul stench and encourages flies to accumulate and breed.

    Alternatives Exist

    Instead of using poison, consider hiring a rodent removal expert to take care of the rats for you. They will likely use a trap such as a snap trap, which kills the rodents instantly so they do not suffer and are easier to find.

    This article was co-authored by Diana Yerkes and by wikiHow staff writer, Amber Crain. Diana Yerkes is the Lead Esthetician at Rescue Spa in New York City, New York. Diana is a member of the Associated Skin Care Professionals (ASCP) and holds certifications from the Wellness for Cancer and Look Good Feel Better programs. She received her esthetics education from the Aveda Institute, the International Dermal Institute, the Biologique Reserche Academy, and she is continuing her education with personal training from highly renowned Danuta Mieloch.

    There are 9 references cited in this article, which can be found at the bottom of the page.

    wikiHow marks an article as reader-approved once it receives enough positive feedback. In this case, 82% of readers who voted found the article helpful, earning it our reader-approved status.

    This article has been viewed 2,746,137 times.

    Whether you want to hop on the sugaring trend from TikTok or just want to save money on waxing, we’ve got you covered! You can make sugar wax with 3 simple ingredients and do your own waxing at home. All you need is granulated white sugar, lemon juice, and water. Sugar wax is also less painful than traditional hot wax because it doesn’t remove the hair follicle, making it a great option for those with sensitive skin. [1] X Expert Source

    How to make sugar paste penguins

    Diana Yerkes
    Skincare Professional Expert Interview. 16 April 2019. We’ll even walk you through pre- and post-waxing skincare, since it’s important to prep your skin, starting 48 hours before your waxing treatment.

    Here’s a quick and easy way to prepare hazelnut praline paste. While this method isn’t traditional, it’s incredibly effective and it gives just as mouth-wateringly delicious results. You can use the praline paste to swirl into brownies, cheesecake or frosting – or just enjoy it with a spoon.

    This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. For more info, check out the Disclosure Policy . Thank you for supporting The Loopy Whisk.

    How to make sugar paste penguins

    Fair warning: once you try this hazelnut praline paste, you’ll want to put it onto and into everything. Swirl it into brownies or cheesecake bars, fold it into frosting for cupcakes or cakes… or, you know, just go at it with a spoon.

    (It also makes a wonderful Nutella substitute if you mix it with a bit of Dutch processed cocoa powder. You’ve heard it here first.)

    So, without further ado, let’s have a look at how you can make this wonderful combination of roasted hazelnuts and caramel yourself, in no time at all.

    How to make sugar paste penguins

    Before we get to the bits and bobs of making this wonderful praline paste – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

    Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

    What is hazelnut praline paste made of?

    Hazelnut praline paste is an originally French spread made from hazelnuts and caramel.

    In my recipe, I use toasted and de-skinned hazelnuts, and a “wet caramel” where the sugar is cooked with a few tablespoons of water until caramelised to a deep amber colour. Once it reaches that colour, the caramel is poured onto a baking sheet lined with a piece of baking/greaseproof paper and left to cool down until hardened into a big caramel shard.

    I usually toast the hazelnuts in a (dry) frying pan or skillet on the stove, over a medium-high heat, until their skins are loosened and they get deep brown spots. However, you could also toast them in the oven: just spread them out evenly on a baking sheet or tray and pop them into the oven pre-heated to 350ºF (180ºC) for about 10 minutes, giving them a stir halfway through to ensure even browning.

    How to make sugar paste penguins

    Disclaimer: this isn’t the “traditional” way of making praline paste

    Traditionally, praline paste is made in one of two ways:

    1. The “more traditional” method: Start making a “wet” caramel, and then when bubbles start forming at the sides of the saucepan, add the raw hazelnuts – this will cause the sugar to crystallise. Cook this sugar-hazelnut mixture with constant stirring, so as to coat the hazelnuts in sugar. Continue cooking until the sugar melts and turns into a deep amber caramel. Then, pour the mixture onto a piece of baking/greaseproof paper or a silicone baking mat. Allow to cool completely before breaking into pieces, which you then blend/process in a blender or food processor until you get a paste.
    2. The “less traditional” method: Toast the hazelnuts, remove the skins and spread them evenly in a single layer on a piece of baking/greaseproof paper or a silicone baking mat. Then, make the caramel and pour it over the toasted hazelnuts. Allow to cool completely before breaking into pieces, which you then blend/process in a blender or food processor until you get a paste.

    The method I’ve outlined below and in the recipe is a simplified version of method number 2 above, just without pouring the caramel over the hazelnuts. Instead, the two are kept separate until you put them into the food processor or blender.

    I also use another “cheat”: if your praline is being stubborn and doesn’t want to make the transition from a powder to a paste – add a teaspoon or two of sunflower oil (or other neutral-tasting oil). This is enough to kick-start the transition to a paste and makes the whole process significantly quicker – but, importantly, you won’t be able to taste the oil in the final praline paste.

    How to make hazelnut praline paste – the quick & easy way

    First, add your hazelnuts and the broken-up caramel shards to the bowl of a food processor or blender.

    How to make sugar paste penguins

    How to make sugar paste penguins

    And then – start blending.

    The mixture will first form a powder, but it should eventually transform into a smooth and runny praline paste after 5-10 minutes of blending. You might need to use a spatula to scrape down the bowl of the food processor or blender from time to time.

    If the mixture is proving particularly stubborn and doesn’t want to form a paste even after prolonged blending, add a teaspoon or two of sunflower (or other neutral-tasting) oil to speed up this process. You can also add a pinch of salt to make the flavours really pop.

    How to make sugar paste penguins

    The final hazelnut praline paste shouldn’t be too thick – instead, it should be pourable, smooth and glossy.

    How to make sugar paste penguins

    And that’s really all there is to it – seriously, how easy is that?!

    Once you’ve made the praline paste, transfer it to an air-tight container, like a mason jar, and keep it in the fridge for up to 1 month.

    The possibilities of using this hazelnut praline paste are pretty much endless. Here are a few ideas:

    • Swirl it into brownies or cheesecake.
    • Add it to whipped cream or plain vanilla buttercream – you can then use this frosting to top cakes or cupcakes. It’s especially wonderful in combination with chocolate cakes and chocolate cupcakes, for those amazing Nutella vibes.
    • Add it to chocolate ganache, and use that as a filling for sandwich cookies or even stuffed cupcakes (for example, substituting the chocolate fudge sauce in these Triple Chocolate Cupcakes).

    However you end up using it – enjoy.

    How to make sugar paste penguins

    How to make sugar paste penguins

    If you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

    Make Calaveras de Azúcar for Day of the Dead

    Lighthearted and Solemn: Skulls Made of Sugar

    How to make sugar paste penguins

    Both decorative and edible, sugar skulls, or Calaveras de azúcar, are one of the most iconic elements of Mexico’s Day of the Dead celebration. These cranium-shaped objects are created in sizes from tiny to life-sized and adorned with brightly-colored icing, metallic paper, sequins, or other decorative details. Often, attached to the forehead is a tiny slip of paper featuring a person’s name—the person creating the skull, the one receiving it, or the person being remembered. The skulls are used both as an offering for the dearly departed on a family’s altar and as a sign of affection to the living when given as a gift (a gentle reminder of our own mortality).

    Visit any Mexican market in the month of October and you will see entire stands dedicated to the sale of skulls made out of sugar, chocolate, amaranth, gumdrop-like gelatin, and other edible materials. If you live where these objects are unavailable for purchase or would like to try making your own, sugar skulls are easy—and fun!—to create. All you need are a mold, a few simple ingredients, some ordinary household supplies, and utensils.

    Assemble Your Supplies

    How to make sugar paste penguins

    Making sugar skulls is not difficult if you carefully follow each step and have everything you need. Having one or more skull-shaped molds is critical. The shape and size are up to you; some skull molds are faces only and some include two parts that you put together to make a whole skull. You can find excellent sugar skull supplies online; one great source is the Reign Trading Company.

    You will need a few ingredients and some special equipment to make your own sugar skulls, some of which you may have in your pantry, like granulated sugar and powdered sugar, and perhaps meringue powder and paste food coloring.

    The quantity of the granulated sugar will depend on how many sugar skulls you will be making and what size they will be. Approximately 1 cup of sugar should be enough for 6 very small skulls, 4 medium, or 1 large. The powdered sugar is used for the decorative icing, and the paste food coloring—best in bright colors—is to tint the icing. The meringue powder, available in supermarkets and baking supply stores, helps to hold the sugar together.

    You will also need a large bowl, some water, a flat plate or piece of cardboard, an electric mixer, icing decorator bags, and any other decorations you like such as foil, sequins, or feathers. Having a few disposable cups and some popsicle sticks is also handy. Make sure you have a large, dry area for the sugar skulls to dry undisturbed (once for the sugar to dry and solidify, then later for the icing to dry and harden).

    Prepare the Sugar

    How to make sugar paste penguins

    The first step is to ready the sugar mixture to form the skulls. For every cup of sugar, mix in 1 teaspoon of meringue powder and sprinkle 1 teaspoon of water on top.

    Work the water into the sugar with your fingers until the mixture feels like cool beach sand. This takes a few minutes, so be patient. The sugar is ready when you can press your finger or thumb into it and the print will stay.

    Fill the Mold

    How to make sugar paste penguins

    Fill the mold with the sugar paste and press firmly with the palm of your hand. When the skull is full and pressed into the mold, use the back of a knife to scrape off excess sugar and then even off the surface. Lightly re-press the scraped surface to smooth it.

    Remove From Mold and Let Dry

    How to make sugar paste penguins

    Place a piece of cardboard or flat plate over the sugar skull. Hold the skull mold tightly on the cardboard or plate and flip it over. Remove the mold from the sugar and place the skull—plate and all—in a place where it can dry undisturbed.

    Repeat these steps until you run out of sugar.

    Make the Icing

    How to make sugar paste penguins

    To make the icing you will need 2/3 cup water, 1/2 cup meringue powder, and 2 pounds powdered sugar. Beat the water, meringue powder, and powdered sugar with a large electric mixer until the icing peaks, about 9 minutes.

    Divide the icing into smaller portions (disposable cups and popsicle sticks work well for this) and use the paste food coloring to tint each portion a different color.

    Place the icing in the decorator bags. Snip the end of each bag when you’re ready to decorate. Start very small with the snip; you can make it bigger if necessary.

    Decorate the Skulls

    Now you are ready to decorate your skulls however you like. Use the icing to create designs. If you’re adding foil, beads, or feathers, use the icing as a glue to attach them. (If you attach non-edible items to the skull, remove these before eating, or use the skulls only for decoration.) You can also use ready-made royal icing or tubes of colored white chocolate to use for decorating your skulls.

    Place the decorated skulls in a place to dry undisturbed. The icing will harden as it dries. Once dry, attach the skull halves of any 2-piece skulls to each other, which you can do with the icing.

    Once both the sugar and icing are completely dry, your sugar skulls can be touched, eaten, bagged, displayed, etc.

    Tips for Sugar Skull Making

    How to make sugar paste penguins

    To achieve sugar skull success, you should keep a few tips in mind. It’s best not to omit the meringue powder in the sugar; some people make their sugar skulls with egg white instead, but these may not solidify well when they dry. And if the sugar gets too dry while working to create the paste, lightly spritz the sugar with water.

    If possible, make your sugar skulls on a very dry day. If it is too humid outside, they may not dry well. If you do have trouble getting your skulls to dry and harden, try putting them in a warm oven for 2 hours or so.

    For the larger skulls, scoop out some of the front and back pieces to make the finished skull lighter. First, let the skull dry in the mold for a couple of hours, then use your fingers or a spoon to scoop out a hole in each one, leaving a 1/2 inch solid flat border around the edge where you will glue the two halves together later with icing. The “scoopings” can be re-used to make more skulls.

    Homemade Almond Paste is so easy and inexpensive to make! You’ll need just a few simple ingredients and a couple of minutes using a food processor. Learn how to make almond paste to use in all of your favorite almond recipes.

    How to make sugar paste penguins

    I cannot believe that for all these years, I’ve been buying almond paste. 🤦

    It’s REALLY expensive per ounce and while I love recipes that use it, I also always felt like it had an overpowering flavor.

    Discovering homemade almond paste has been a life saver.

    During the holidays, I always make a bunch of almond recipes, like my Italian Rainbow Cookies. I traditionally take a 50 minute drive to one of my favorite Italian supermarkets where they sell this delightful confection in bulk, because it’s way cheaper (and it’s a good excuse to grab some pannetone & other treats while I’m there).

    But, during Christmas 2020, I was hesitant to go (thanks COVID). So, I started exploring how to make it at home.

    Wow, Almond Paste Is Really Easy To Make at Home

    Here are the ingredients you need to make homemade almond paste:

    • Almond flour
    • Powdered sugar
    • Egg white
    • Almond extract

    Using almond flour is the BEST choice vs. starting with whole almonds for a couple of reasons.

    First, the almonds used in almond flour are already blanched. Blanched almonds can be hard to find in the grocery store and blanching them yourself can be a huge pain.

    How to make sugar paste penguins

    Second, almond flour is already ground up so it’s one less step you have to do!

    Powdered sugar is used since it easily dissolves in the mixture. I would not substitute this for granulated sugar as this would likely get a gritty paste.

    The egg white makes a great binder to bring all of the ingredients together. I have seen substitutes where just water is used, so if you’re looking for a vegan option, you could give that a shot (although I have not tried this myself).

    You might be thinking, why add almond extract if the paste is already made with so many almonds?

    That was my first thought at least! I didn’t really want to add the almond extract because I definitely didn’t want my fresh, beautiful, homemade almond paste to taste fake!

    The amount of extract in this recipe is small, so I promise you, the addition of extract does more good than bad here. It really brings out the flavor of the almonds. You can always bump up the amount of extract if you want more flavor too!

    How to make almond paste

    This almond paste recipe couldn’t be easier!

    Simply add the almond flour & powdered sugar into the bowl of a food processor. Give it a quick blitz to mix up.

    Then, add the egg white and almond extract.

    Mix for up to a couple of minutes until you see a paste begin to form. Once the mixture forms large crumbles, it’s ready! It should feel soft and pliable but not too sticky.

    Dump the paste onto a sheet of plastic wrap, roll it up and chill.

    Even if you plan on using it right away, I would still let the mixture to chill for at least 30min. It will allow the flavors to come together and settle in.

    How to make sugar paste penguins

    Making almond flour

    If you don’t have almond flour on hand, but you have almonds, you can still make this recipe.

    You’ll need to blanch the almonds. Here’s a good article on how to do that (unless you don’t mind the look of the brown skin in the paste).

    Then, pulse the almonds in the food processor until they resemble flour.

    Almond extract substitute

    If you don’t have almond extract or you want to get a little fancy, you can always swap it out for an almond liqueur like amaretto. Amaretto has beautiful depth which would most certainly enhance the aroma and flavor of your homemade almond paste.

    Storing almond paste

    Once made, you can store it a few ways.

    As mentioned, if using immediately, it’s important to chill for at least 30 minutes to set the flavors.

    You can make the paste a few days in advance and store it in the fridge tightly sealed and wrapped in plastic wrap. It will last 2-3 months.

    It can also be frozen for up to 6 months.

    It’s important to bring it back up to room temp (or nearly room temp) before using it in your recipe.

    Make a Sugar Free or Keto Version

    Almond paste is a great ingredient for keto and sugar free recipes too! Simply swap out the powdered sugar for a sugar free version (such as Swerve powdered sugar replacement)

    Almond paste cookies

    Now that I don’t have to travel 40 miles to purchase almond paste in bulk, I’m excited about all of the cookies and other recipes I can make!

    Here are some great ideas (more coming to the blog soon!) –

    • Italian Rainbow cookies
    • Almond horns
    • Chocolate Almond Puff Pastry Twists
    • Pignoli cookies
    • Sweet rolls
    • Cakes
    • Croissants

    How to make sugar paste penguins

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    How to make sugar paste penguins

    How to Make Almond Paste

    Homemade Almond Paste is so easy and inexpensive to make! You’ll need just a few simple ingredients and a couple of minutes using a food processor. Learn how to make almond paste to use in all of your favorite almond recipes.

    Caramel:
    1 1/2 cups sugar
    1/4 cup water
    1 tablespoon glucose syrup or corn syrup

    Place the sugar, water and glucose syrup into a pan. Stir over high heat until it is boiling and the sugar has dissolved. Wash down the sides of the pan using a wet pastry brush and leave to boil, unstirred over high heat until it is golden. Remove from the heat and use to make sugar decorations.

    Sugar Spirals

    How to make sugar paste penguins
    Oil the handle of a clean wooden spoon.
    Allow the caramel to cool little and start to thicken. You will know it is cool enough when you can pull a spoon out of the pan and a long strand of sugar follows it, like mozzarella cheese on a pizza. Wrap the strand of sugar around the spoon to make a spiral – it will set and become fragile very quickly. Push off the spoon and place on top of your dessert. you can store these for a day or two in an airtight container on non-stick baking paper. Make sure they are not touching each other or you will not be able to get them apart.

    Sugar Lace Decorations

    How to make sugar paste penguins
    Silicone moulds are great for making sugar decorations because they are heat resistant. Use the caramel immediately so that it is hot, thin and runny. Pour a small amount onto the lace mold, press a spatula down on an angle on one side and run it across the top to take off all but the caramel that is in the lace crevices. Leave for about 10 minutes to cool and set, flip it over onto baking paper and peel back the mold. Use as one piece or break into multiple parts.

    Candied Hazelnuts

    How to make sugar paste penguins
    Stick a skewer into one side of a hazelnut or nut of your choice. Prepare an area where you can hang the skewers – I used clamps on the open door of an overhead cupboard. Put baking paper on the bench underneath so you don’t get a sticky mess. Dip the nut into the slightly cooled caramel making sure it is covered all over. Hang the skewer up allowing the caramel to drip down. It will only take about 10 minutes to set, break the spikes off to the desired length, remove the skewer and place on top of your dessert.

    Sugar Cellophane

    How to make sugar paste penguins

    Cellophane made with Isomalt
    Heat some isomalt chips in pan until they melt into liquid. Allow to cool slightly. Burn warning – it is still extremely hot so use caution. Place a round cookie cutter into the isomalt and lift, tilting to one side so you end up with a layer of isomalt on one side that looks like bubble mixture ready to be blown. Using a hairdryer on low speed at distance immediately blow the isomalt through the cookie cutter to make cellophane. Use immediately or it will go soft.

    Cellophane made with Caramel
    Allow the caramel to cool slightly, place a round cookie cutter into the caramel and leave for about 30 seconds. Lift it up and let the caramel drip down – if it drips off the edges only and doesn’t come together in the middle it is too hot, put it back in the caramel and try again in another 10 seconds. Once it is dripping down and meeting itself in the centre lift higher allowing the bottom to cool a little, Using silicone gloves hold the bottom, turn the cutter on its side and pull the caramel away from the cookie cutter to make cellophane. See video for demonstration.

    Blown Sugar

    How to make sugar paste penguins

    This one is new to me and I am definitely not an expert. I only tried it with caramel but from most accounts isomalt would have been better for this.
    Tip some of the caramel (or isomalt) onto some non-stick baking paper or silpat if you have one. Wear silicone gloves to protect your hands. Fold the silpat in pushing the edges of the caramel into the centre, trying to keep an even heat. Once it is thick enough to lift off the silat begin to shape into ball. If you want it opaque stretching and fold if you want it clear skip this step.

    Place the metal end of the pump into the sugar ball and squeeze to seal around the pipe. Pump it up. I found that letting it hang down from the pipe was best, use your hand to support any sides that are getting too thin forcing the air to the other side.

    To get it off the metal tube you need to heat the tube up with a blowtorch – mine was out of gas so I broke the sugar trying to get it off, but it really is quite simple if you have the right tools – see 6:59 in (149.86 centimetres) the video below.

    And if you don’t have pump apparently it is possible to do it without one – for hygiene reasons you just need the person who is eating it to be the one who is blowing it up.

    BIG ANNOUNCEMENT

    I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you’ll need to know for success every time. Booksellers where you can purchase your very own copy: http://bit.ly/ARcookbook

    How to make sugar paste penguins

    All recipe quantities in the book are in grams, ounces and cups.

    Why Make Your Own Almond Paste?

    There are compelling reasons for making your own almond paste. It’s quick and easy, it’s more economical than the store-bought product, and homemade almond paste does not contain any additives or preservatives.

    Also, most supermarkets only sell one type of almond paste. It is pale in color because it is made of blanched skinned almonds. Making your own almond paste gives you more choices. You can toast blanched almonds or leave their skins on, both of which give the almond paste a deeper, more intense flavor and color.

    Most almond paste recipes call for egg whites. Because the almond paste is generally used for baking, the risk of salmonella contamination is low, as the hot oven temperatures kill the salmonella bacteria. However, you can make a vegan almond paste by skipping the egg white and making a syrup-based boiled almond paste instead.

    How to Make Almond Paste, Three Ways

    Here are three different versions of almond paste that you can easily make at home: almond paste with blanched almonds, almond paste with unskinned almonds, and a vegan boiled-syrup almond paste.

    It’s important to note that almond paste requires whole almonds. Using almond meal or almond flour won’t give you the same slightly coarse texture.

    Almond Paste with Blanched Almonds

    Almond paste with blanched untoasted almonds is best for delicate cakes, tarts, and pastries where you don’t want to overpower the other flavors. Toasting the almonds gives the almond paste a nuttier flavor.

    1½ cups whole blanched almonds, toasted if desired
    1½ cups confectioners’ sugar
    1 large fresh egg white, more as needed, at room temperature, lightly beaten
    ¼ teaspoon almond extract (optional)

    Place the almonds and the confectioners’ sugar in the food processor and process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don’t overprocess it — at this point, the mixture should still be crumbly, not paste-like.

    Add the egg white and the almond extract, if using, and process until it lumps together. If it remains crumbly, add more egg white, a few drops at a time.

    Using a silicone spatula, remove the almond paste from the food processor. It not using it right away, wrap it in wax paper and store in an airtight container and use within a few hours. Or place the wrapped almond paste in a freezer bag for up to six months.

    Makes about 1½ cups

    Almond Paste with Unskinned Almonds

    This type of almond paste is best for rustic sweet breads and wholegrain pastries.

    1½ cups whole unskinned almonds, lightly toasted
    1½ cups confectioners’ sugar
    1 large fresh egg white, more as needed, at room temperature, lightly beaten
    ¼ teaspoon almond extract (optional)

    Follow the recipe above. Almond skins absorb more liquid so you will likely need a little more egg white.

    Makes about 1½ cups

    Boiled Syrup Almond Paste

    This almond paste is egg-free, making it vegan and allergy friendly. The boiled syrup helps to bind the paste in the way that egg does in the above versions.

    1 cup whole blanched almonds
    ½ cup + 1 tablespoon white sugar
    ¼ cup water
    1/8 teaspoon almond extract (optional)

    Place the almonds in a food processor and process to a meal-like consistency, scraping down the sides and over the bottom of the bowl as needed. Don’t overprocess it — at this point, the mixture should still be crumbly, not paste-like.

    In a small saucepan, mix water and sugar. Bring to a boil and cook over medium heat until a candy thermometer reaches 240 degrees F, or until it becomes a medium thick syrup. Don’t overcook the syrup, otherwise it will harden when cool.

    Remove the pan from the heat and stir in the almonds and almond extract, if using. Return to the heat and cook, stirring with a spatula and scraping over the bottom and down the sides of the pan to prevent scorching. Cook for 30 to 60 seconds, just until the almond paste holds together. Be careful not to cook it for too long, or it will caramelize.

    Remove from the heat. When cool enough to handle, use it right away, or wrap it in wax paper and store in an airtight container and use within a few weeks. You can also freeze it for up to six months by placing the wrapped almond paste in a freezer bag.

    How to make sugar paste penguins

    Introduction: DIY: How to Make Caster and Powdered Sugar

    How to make sugar paste penguins

    How to make sugar paste penguins

    How to make sugar paste penguins

    Candy comes in every shape, size, color, texture and flavor imaginable. Crunchy brickles and creamy truffles have very little in common. with one exception: Sugar.

    Sugar also comes in a variety of flavors and textures, but this instructable concentrates solely on plain granulated sugar.

    Should you find yourself in a caster or powdered sugar-less predicament (with no store to run to), this tutorial will surely be helpful. 😉

    Step 1: Ingredients and Tools

    • Granulated sugar- work in 1/2 cup increments- lesser amounts don’t get grabbed up by the blender blades. Larger amounts result in a less-even consistency.

    • A clean, DRY blender

    Step 2: Caster (Superfine) Sugar

    Caster, or “superfine” sugar is a common ingredient in many recipes originating in the UK and other European countries.

    To convert granulated sugar to Caster sugar:

    Step 3: Powdered (Confectioners) Sugar

    Once you’ve stopped the blender, let the sugar dust settle for a minute or so before removing the lid. Some of the powdered sugar will cling to the lid and the sides of the blender vessel. Tap the vessel to loosen it up.

    1/2 cup granulated sugar will yield just under 3/4 cup powdered sugar.

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