I made these last night for a potluck at church. I told them they were my guinea pigs for my wedding appetizers! I love penguins and make ceramic penguin wedding cake tops/accessories for other people on my web site so I HAVE to have a penguin theme for MY wedding! I followed other reviewer's advice and used a flavored cream cheese. I used Chive & Onion. I also followed the advice to cut a sliver out of the stomach, instead of a slit, then used a #10 round cake decorating tip on the bag to pipe the cream cheese into the stomach. I think I did something else different but didn't notice until I was looking at the recipe again last night. I didn't cut a slit in the smaller olive to insert the beak, I piped a tiny bit of cream cheese into the olive pit hole, inserted the wedge cut out of the feet (trimmed if needed) and inserted in the olive pit hole. The little bit of cream cheese helped it stay put. Apparently, I have the head on in a different direction to other people but it still looked great! I asked my friends to be honest about the flavored cream cheese with the olives and they all liked it. After I got my routine figured out, they went much faster than I expected. Also, I had many small olives left, just made smaller penguins with "big" heads. I still have plenty of cream cheese left over and I made a lot more than 18 penguins. I used my slicer to cut the carrots, used the cake decorating bag to quickly and neatly do the stomachs.
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