Made in our Medium Hemisphere Cake Pan
- 170g margarine, plus extra to grease
- 170g caster sugar
- 3 eggs
- 170g self-raising flour, plus extra to dust cake pan
- ½ tsp vanilla essence
- 50g butter
- 250g icing sugar
- 1-2 tsp water or milk
- 1 tsp vanilla essence
- 1 tsp jam
- 1kg of ready-to-roll white icing
- Brown food colouring and other colours of your choosing
For the Cake
For the Filling
- Preheat the oven to 160°C/320°F. Grease and flour a Medium (16cm) Hemisphere Cake Pan.
- Make the cake: mix the butter and sugar together until light and fluffy. Beat in 2 eggs and half of the flour, then beat in the last egg, vanilla essence and remaining flour. Transfer the mixture to the tin and bake for 50-55 minutes. Leave in the tin until completely cool.
- Fill the cake: beat the butter until light and fluffy then gradually stir in the icing, vanilla essence and enough water or milk until the buttercream is a spreadable consistency.
- Cut the cake in half widthways, spread with the jam and a little of the buttercream, set the rest aside. Put the cake halves back together and place onto a cake board.
- Decorate the cake: take 650g of the icing and add brown food colouring, a little at a time, until desired colour is reached.
- Reserve a small amount of white icing, then cut the remaining icing into small blocks, and mix with your chosen food colours. Roll each out ready to use.
- Cover the cake with the reserved buttercream and roll out the brown icing to about the size of a dinner plate. Place onto the cake, and gently smooth from the top downwards before trimming away any excess.
- Use a small cutter to create brown icing circles and place on the chest in a triangular shape, overlapping each. Use a knife to cut the wings and your fingers to shape the ears and place onto the cake.
- Use differently sized round cutters to create circles for the eyes. Stack from the largest to the smallest before placing on the cake.
- Roll a piece of brown icing into a log shape and place below the owl. Use a knife to cut a beak, feet, bow and leaves from your coloured icing then place onto the cake.
Tip: When placing icing shapes onto the iced cake, moisten the back with a little cool water first. This will help hold them in place.