Seeing what others here have done inspired this caramel cake for my son’s 8th birthday. You’ll see the similarities, with sliced almond feathers and dried pineapple eyes. The eye centers are licorice ‘bridge mix’ pieces, there are Mike-n-Ike talons hidden at the bottom, and the beak (the brilliant idea of another 8-year-old friend) is an orange Tootsie Roll candy warmed up and reshaped by hand.
The cake recipe was Bobby’s Caramel Cake from Paula Deen’s website, which makes 3 8- or 9-inch rounds. I made instead, from the bottom up: 1 7-cup Pyrex storage container, one 8-inch round cake pan, a small metal mixing bowl and a mini bread loaf pan. None of these were filled much beyond a couple of inches. The Pyrex and mixing bowl took longer to bake.
I cut a circle out of the cake round to stack for the body, leaving a crescent that became: the back of the head (which had been cut from the mini loaf pan), the ear tufts and, in a final burst of inspiration, the wings. The cake recipe filling was ideal for glue, both internally and for sticking the almonds on since the icing hardened and dried quickly, and for adhering the wings. It was all stabilized by bamboo skewers.
This Birthday Owl Cake was a huge hit for the owl-themed party, and a cake recipe I’m sure to use again, even if just for a plain old stacked cake. Huge thanks to all those who’ve gone before. I never would have attempted it without your ideas and photos!
HI, I would like to congratulate you for this beautiful cake. I’m french and I did not well understand what did you use for this cake (which mould and how you cut it) can you tell me please.
yours sincerely.
grazou