Sorry it’s taken me so long to get the first images from my birthday cake up on the blog.
For this first post I took a few photos as I went along you can see how the owl and bottom two tiers were made . Hope you like them!
First off a lot of eggs were used to make these two Madeira cakes.
The big one was a 9 egg and the small was a 5 egg. (time to invest in chickens I think)
The 3rd cake was a 9 egg Madeira cake again and this one was for the owl.
I trimmed the two round cakes of their bumps to make it level. I used a cake wire and a knife – the bottom tier was a bit crustier around the edges so it needed to be started off with the knife. I then covered both layers with buttercream after sandwiching the two halves of each size with jam.
Time to cut the owl. Unfortunately I was concentrating so hard I didn’t take any photos but my video on youtube for the chocolate owl cakes shows how I did it. http://www.youtube.com/thesewwhite
As me and my dad were cutting him we accidentally pressed to hard as you can see by the hole here but we filled it with buttercream and it was fine!
Covered in butter cream and ready to be covered with chocolate fondant/sugar paste.
As me and my dad were trying to cover the owl we didn’t capture the moment as it happened but we rolled out a piece of chocolate sugar paste as wide as the owl plus half of the side measurement, by the length of the owl up and over his head. You get the idea below.
Once you’ve got the sugar paste/fondant over you will get a join on the sides and what we did was to cup the pieces so they met like curtains and used a smoother/polisher to make them smooth. You don’t need to worry about the sides too much as when you add wings they will cover the cut marks.
If you want to make your own owl cake I’ve posted the template I made below – it should open up large when you click on it and then just simply download and print off. It’s fairly large so you can make it any size you need.
Me rolling out the sugar paste for the round cakes – I’m using my Sew White rolling mat- with the circles on it’s great for trying to get the sugar paste as round as possible. Plus each circle on the mat has different sizes so I knew exactly how wide I need to go so nothing was wasted.
Thats it for this blog post but check back tomorrow for the second part.
Happy Baking x