- Half sphere cake, roughly crumb coated (crumb coat is optional) with buttercream
- Bittersweet, white, yellow, and orange, and red modeling chocolate
- Round cookie cutters
- Chocolate & vanilla buttercream
- Piping bag (I use the 18″ disposable kind)
- Large petal piping tip (such as #124 Wilton)
- Small offset spatula
- Star cookie cutter
1. Begin by rolling out the bittersweet, orange, and white modeling chocolate to 1/8” thickness for the owl eyes.
3. Roll the yellow modeling chocolate into a 1” diameter ball. Cut it in half to make to make two equal-sized eyeballs.
4. Place the small circles of bittersweet modeling chocolate on the center of the yellow eyeballs. Add tiny balls of white modeling chocolate off to the right then press them down to flatten and adhere them.
6. Put the eyes and beak on the cake and trace them into the surface of the crumb coat using a pointed implement. Remove the eyes and beak and set them aside for later. The traced marks will serve as a guide for the piped design.
Below is an example of this piping technique in action. In the following video, I’m piping the same kind of layered style to make ruffles on the skirt of a doll cake.
The method involves piping overlapping rows of tight U-shapes, squeezing and releasing the piping hand rhythmically in order to squirt equal amounts of buttercream each time. While piping, I also spin the cake on a turntable using my opposite hand.
To pipe gradations of color (feathers that are dark on one end and light on another), add two different colors of buttercream side-by-side to the piping bag.
12. Lastly, add the eyes and beak to complete this owl cake design.
Cake Decorating with Modeling Chocolate
Who wrote this owl tutorial for you:
LOTS more free tutorials here:
The Ultimate Modeling Chocolate Resource Guide