Wise Owl Cake
Make this scrumptious chocolate cake
1 Extra Large Vanilla Sponge
1 quantity Chocolate
Chocolate buttons in
1 Flake chocolate bar
1 Twix chocolate bar
2x23cm round springform cake tins, greased and base-lined with greased baking paper
Piping bag, fitted with a
Preheat the oven to 180ºC/ 350ºF/ Gas Mark 4. Make the Extra Large Vanilla or Chocolate Sponge mixture and divide it between the cake tins. Bake on the middle shelf of the preheated oven for 30–35 minutes, or until a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the tins for 10 minutes before turning out onto a wire cooling rack. Turn the cakes the right way up and leave to cool completely. Level off the tops of the cakes with a sharp knife. Place one cake on a serving plate and spread 3 tablespoons of a Chocolate Fudge Frosting on the cut surface. Cover with the other cake layer, cut side down. Use a palette knife to spread three-quarters of the Chocolate Fudge Frosting evenly on the top and sides of the cake.
Arrange the chocolate buttons over the bottom half of the cake to resemble feathers and cover the top half of the cake with chocolate vermicelli. Fill the piping bag with the remaining Chocolate Frosting and use this to pipe feathers around the owl’s face. Position chocolate buttons on top of the sprinkles for the eyes. Cut the flaked chocolate bar into thin pieces and push into the bottom of the cake to make the legs.
Cut the toffee bar in half. Slice one half diagonally into 2 pieces for the wings and push one into each side of the owl. Cut the remainder of the toffee bar at an angle to make a beak and position on the owl’s face.
Taken from Birthday Cakes For Kids by Annie Rigg (Ryland, Peters & Small, £14.99).
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