Happy feet

1.Preheat oven to moderate, 180°C (160°C fan forced). Lightly grease an 8- cup pudding basin. Dust with flour.

2.Prepare cake mixes following packet instructions. Spoon into basin, smoothing top. Bake 1 hour, until cooked when tested. Cool in pan 5 minutes. Transfer to a wire rack to cool completely.

3.Knead black colouring into 200g fondant until smooth. Roll into 5 large balls for bodies and 5 smaller balls for heads. Join with toothpicks. Roll out 50g of remaining fondant between 2 sheets of baking paper to 3mm thickness. Using a small heart- shaped cutter, cut out 5 hearts and press on front of penguins. Use top of cutter to cut wavy eyebrow shapes. Press onto heads. Press an m and m onto face for beak and 2 at base for feet.

4.To make meringue frosting, in a medium saucepan, combine sugar and water. Stir on low heat until sugar dissolves. Increase heat and boil, without stirring, 6- 8 minutes, until syrup reaches 114°C on a sugar thermometer. Do not allow to turn golden.

5.Meanwhile, in a large bowl. beat egg whites to firm peaks. Gradually add syrup to egg whites in a thin steady stream, beating constantly until mixture is thick and glossy. Continue beating until mixture cools to room temperature.

6.Invert cake and trim base to sit flat. Secure on cake board or plate with a little frosting. Shape remaining fondant into an “iceberg” and position in front of cake.

7.Using a palette knife, spread frosting over cake and iceberg in snowy swirls. Sprinkle coconut around base. Arrange penguins around base and on iceberg. Allow meringue icing to set firm at room temperature. Place candles on top.