Ingredients 22 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing 22 1/2 ounces Decorator Preferred White Fondant, 24 oz. Fondant Icing Teal Icing Color Kelly Green Icing Color Black Icing Color Copper Icing Color Creamy Peach Icing Color Gum-Tex cornstarch 3 cups of your Favorite Cake Mix or Recipe Buttercream Frosting Buttercream Frosting Tools Roll and Cut Fondant Mat Roll and Cut Fondant Mat Fondant Roller, 9-Inch Fondant Roller, 9-Inch Plastic ruler Knife 10 in. Cake Board Round Cake Decorating Tip 12 Round Cake Decorating Tip 12 Double-Sided Round Cut-Outs Set, 6-Piece 6 x 2 in. Square Pan Spatula Fondant Roller, 20-Inch - Fondant Tool 20inch Rolling Pin Guide Rings Fondant Smoother 12 in. Disposable Decorating Bags food-safe scissors Round Cake Decorating Tip 3 Round Cake Decorating Tip 3 4 in. Lollipop Sticks Instructions Click to mark complete - Make head 2 days in advance. Tint 16 oz. of fondant medium teal, 2 oz. dark teal, 2 oz. light teal, 1 oz. black and 1 oz. orange. Reserve a 1 in. ball of white. Use 9 in. fondant roller to roll out teal fondant 1/4 in. thick. Use pattern and knife to cut head. Place piece on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make ears also 2 days in advance. Knead 1/4 teaspoon Gum-Tex into 1 oz. medium fondant. Use 9 in. fondant roller with purple guide rings to roll out fondant 1/8 in. thick. Use ear pattern and knife to cut out two ears; reverse pattern for second ear. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make belly and eyes also 2 days in advance. Use 9 in. fondant roller with purple guide rings to roll out light teal and dark teal fondant, separately, 1/8 in. thick. Use knife and pattern to cut out light teal belly. Use wide end of tip 12 to mark scallop feathers in belly. Use straight side of B round cut-out to cut two dark teal eyes. Use spatula to mark lines in eyes. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make beak, pupils and eye highlights also 2 days in advance. Use 9 in. fondant roller with pink guide rings to roll out orange, black and white fondant, separately, 1/16 in. thick. Use knife and ear pattern to cut out orange beak (you will use the 90° corner for point of beak). Use straight side of E round cut-out to cut black pupils. Use narrow end of tip 12 to cut white eye highlights. Place pieces on cornstarch-dusted cake board. Let dry, at least 24 hours. - Make cake. Prepare batter following recipe directions. Bake and cool 1-layer cake, 2 in. high. - Cover cake with fondant. Prepare buttercream icing following recipe directions. Use spatula and icing to ice cake lightly. Cover cake with medium teal fondant. - Decorate cake. Use tip 3, cut disposable decorating bag and icing to attach belly, head, eyes, pupils, eye highlights and beak to cake. Use knife to trim beak to fit between eyes. Use scissors to trim lollipop sticks to 3 in. Insert sticks into top corners of cake, extending 1 in. to hold ears. Prepare thinned fondant adhesive following recipe directions. Use cut disposable decorating bag and thinned fondant adhesive to attach ears to lollipop sticks. Resources Wide-Eyed Owl Cake
