Layout peppermint patties and marshmallows. Cut marshmallows into more irregular shapes to give the iceberg look.
Melt white candy melts and use a piping bag and small piping tip or sandwich bag with tiny corner snipped off to add white penguin bellies. KEY STEP: Dip the bottom of each marshmallow into the white melted candy as well to make the bottoms heavier so they don't tip over and capsize in your cocoa!
Use damp paper towel to dampen edge of marshmallow icebergs and dip damp edges into blue and pink sugar.
Use white decorator icing to adhere white round sprinkle eye balls. Add eye detail with black edible marker.
Cut beak shapes from the orange star sprinkles. Adhere beaks with white decorator icing.
Use white decorator icing to adhere orange star sprinkles to iceberg marshmallows for feet and then penguin bodies on top of the feet. Try to center the penguins on the icebergs for stability.
Serve atop hot cocoa with whipped cream! KEY STEP: The whipped cream creates a more stable surface for the icebergs to not capsize, so don't skip the whipped cream! Enjoy!
