The finished cake was approximately 12" high, compiled of two 6" rounds (3" high pans) the top was one 6" ball pan. In the illustration below you can see that I only trimmed off a small portion off the cake where the owls face would be.
**The cake was assembled on a white 10" cake board.
If you are on a tight schedule buttercream cakes are the way to go, you can quickly decorate with few tools and little fuss.
- Belly & face- done with cream coloured buttercream using a #18 star piping tip.
- Body feathers - done with chocolate buttercream using a #364 piping tip
- Beak & feet - Done with a combination gold & yellow fondant and hand molded.
- Eyes - Done with white fondant and a simple scalloped cutter, the middles were done using a button mold that were then airbrushed black. Black royal icing for the lashes and a 1.5 PME piping tip.
- Eyebrows done with a large star cupcake tip #1M and chocolate buttercream
- Wings done with chocolate fondant and a wood grain textured mat along with a paisley cookie cutter
- Bow was made with a Wilton push mold that was then dried inside a cake pan to give it its shape then airbrushed red.