Wide-Eyed Owl Cake

Ingredients & Tools
Instructions

Ingredients

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

Tools
Roll and Cut Fondant Mat
Fondant Roller, 9-Inch
Plastic ruler
Knife
10 in. Cake Board
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
4 in. Lollipop Sticks

Instructions

Wide-Eyed Owl Cake

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.