To Prep


To Cook









(1 Member)

Tawnee the owl

  • You’ll need a 28cm-round cake board
  • 2 x 340g packets golden buttercake mix
  • Blue and orange gel food colouring
  • 30 white chocolate melts
  • 2 cream-filled chocolate biscuits
  • 2 blue Smarties
  • 1 licorice allsort, colours separated (see notes)
  • 375g unsalted butter, at room temperature
  • 4 1/2 cups icing sugar mixture, sifted
  • 3/4 teaspoon vanilla extract
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 18cm (base) round cake pans. Line with baking paper. Grease an 850ml-capacity metal pudding steamer. Line base with baking paper.

    2. Step 2

      Prepare packet cakes, following packet directions. Divide batter evenly between prepared pans. Smooth surface. Bake together for 35 to 40 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool.

    3. Step 3

      Make Buttercream icing: Using an electric mixer, beat the butter in a bowl for 5 minutes or until butter is as white as possible. Gradually add the icing sugar mixture in batches, beating well after each addition. Beat in vanilla. Place 2 cups icing in a small bowl. Set aside (leave white). Place another 1 cup icing in a small bowl. Using food colouring, tint icing bright blue. Tint remaining icing orange.

    4. Step 4

      Using a serrated knife, level tops of cakes, if necessary. Place 1 round cake on centre of cake board. Spread top of cake with 1⁄4 cup white icing. Top with remaining round cake. Using a serrated knife, trim edges of cake to form a rounded body shape (see step- by-step, right). Trim remaining cake (pudding) to form a head. Spread top of body with 1⁄4 cup white icing. Place head on round cake, to form owl. Thinly spread cake all over with 1 cup white icing. Refrigerate for 30 minutes or until firm (see notes).

    5. Step 5

      Reserve 1 tablespoon white icing. Using the picture as a guide, spread remaining white icing over front of owl to form chest. Insert chocolate melts into icing, on an angle and slightly overlapping, to form feathers. Spread blue icing on sides of cake to form wings. Use a palette knife to fluff icing to look like feathers. Spread orange icing over head and back. Use a palette knife to fluff icing to look like feathers. Using a sharp knife, carefully cut 1 biscuit in half crossways to form semi-circles. Insert biscuit pieces, 5cm apart, into owl head to create ears. Cover with icing.

    6. Step 6

      Using a sharp knife, carefully cut remaining biscuit in half through filling. Leaving a 5mm border around edge of biscuit halves, spread with reserved white icing to form eyes. Lightly press 1 Smartie into the centre of each biscuit to form pupils. Using a little icing, position biscuits, icing-side up, on cake. Using a sharp knife, remove white strip from licorice allsort. Trim to form a beak shape. Using a little icing, position on cake. Trim licorice in a zig zag pattern to form claws. Position in front of owl to form talons. Serve.

    You'll need to use a licorice allsort that has a white layer. refrigeration helps prevent crumbs mixing in with the final icing. 

    Assembling the owl: 

    1) Using a large serrated knide, trim edges of stacked large cakes to form a round body shape. Trim the smaller cake to form the head.

    2) Spread cake all over with 1 cup of white icing. Place, uncovered, in fridge for 30 minutes. This helps preven crumbs mixing in with the icing.