Name: Hoot hoot horray owl birthday cake
Prep time: 60 min
Total time: 60 min
Yield: 6
Ingredients: Equipment; 1 30cm x 40cm rectangular cake board; Cake; 1 x 600g packaged round chocolate mud cake; 4 x 60g chocolate cupcakes or muffins, uniced; 1 x 453g tub chocolate frosting; Decorations; 2 tablespoon cocoa powder; 8 mini chocolate cream-filled biscuits; 8 brown mini m&m's; 28 orange mini m&m's; 2 chocolate cream-filled biscuits; 2 brown m&m's; 7 orange m&m's; 1 large wagon wheel

Hoot hoot horray owl birthday cake

These adorable owl cakes from The Australian Women's Weekly's 'Easy Party Cakes' cookbook are perfect for your little ones that love animals. They'll love the big 'mother' owl and the little baby owls.

Ingredients

Equipment

1 30cm x 40cm rectangular cake board

Cake

1 x 600g packaged round chocolate mud cake

4 x 60g chocolate cupcakes or muffins, uniced

1 x 453g tub chocolate frosting

Decorations

2 tablespoon cocoa powder

8 mini chocolate cream-filled biscuits

8 brown mini m&m's

28 orange mini m&m's

2 chocolate cream-filled biscuits

2 brown m&m's

7 orange m&m's

1 large wagon wheel

Method

1.Remove icing from cake. Level large cake top if necessary; turn cake cut-side down. Remove paper cases from cupcakes if necessary. Spread cake and cupcakes with frosting. Dust with sifted cocoa.

2.Carefully twist mini biscuits apart. Cut the uniced halves into two; position in cupcakes for wings. Push brown mini M&M’s into iced biscuit halves for eyes; position on cupcakes.

3.Using picture as a guide, position 6 mini orange M&M’s on each small owl as talons, and 1 mini orange M&M as a nose.

4.Repeat with larger biscuit (but discard the uniced pieces of biscuits), brown M&M’s and orange M&M’s for large owl. Cut wagon wheel in half and push into sides of large owl for wings

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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