These penguins were such fun. Everybody was enthralled with them. I made them using a lot of the hints, such as flavoring the cheese and putting the beaks into the crosscut end. Using marinated roasted red peppers with garlic for the scarves made them tastier.
In assembling them, I dried the olives as much as possible and did the plastic bag trick for filling them (also filled the head). Keeping the areas as dry as possible seemed to do the trick as far as keeping the cheese from smearing all over the olives. Putting on a big white restaurant apron, dampening a double sheet of paper towel and laying it on the table in front of me was the beginning. When I got cheese on my hands I dampened them on the towel and wiped them on the apron. Then using a facial tissue, wiped the outside of the olives (paper towel was too stiff). Worked like a charm.
Valerie, thanks for the unique idea.
Thanks also to the member who said to transport them, put a sheet of plastic wrap over the picks to keep them upright. They were transported a hundred miles and only a couple had tipped over. They were also made 3 days before being used. A dampened paper towel under them and covered with the plastic wrap kept them fresh. Even the feet and beaks stayed bright orange. I taped the plastic to the rectangular container.
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These penguins were such fun. Everybody was enthralled with them. I made them using a lot of...