Mint chocolate penguin fault-line cake recipe | Sainsbury`s Magazine

Ingredients

• 300g salted butter, softened
• 400g light muscovado or brown sugar
• 6 medium eggs
• 240g plain chocolate, melted and cooled slightly
• 2 tsp peppermint extract
• 250g plain flour
• 1 tsp baking
• 450g unsalted butter, softened
• 1½-2 tsp peppermint extract, to taste
• 900g icing sugar, sifted
• ice blue food colouring
• white, silver and blue sprinkles for the fault line (such as sparkly snowflakes, silver balls and white shimmer pearls)
• icing sugar, for rolling out
• about 60g black ready-to-roll icing
• about 50g white ready-to-roll icing
• 20g blue ready-to-roll icing
• 5g orange ready-to-roll icing
• edible silver glitter spray