4 of 8
Coat eyes with untinted buttercream and rest of cake with yellow, rounding over chest. Refrigerate until frosting is firm, about 30 minutes and up to overnight.
5 of 8
Add a second smooth coat of untinted buttercream to top surface of eyes. Add a second smooth coat of yellow to beak and edges of eyes. Layer yellow frosting on wings and head, creating grooves with a small offset spatula.
6 of 8
Fill a pastry bag fitted with a medium petal tip (Ateco #103) with 1 cup untinted frosting and 1 cup yellow, the two side by side. Holding bag at a 45-degree angle, with the thinnest opening of the tip facing up, pipe ruffles in vertical lines to cover chest.
7 of 8
Pipe 2 lines of ruffles on each brow.
8 of 8
Place a chocolate wafer cookie on each eye, and top each with a Necco wafer, using a dab of frosting to adhere. Halve 6 cookies, and use as talons. Halve another cookie, break off the top of each half, and use as beak.
You Just Viewed
Owl Cake How-ToReplay
- A Blueprint for Color
- Healthy and Delicious: Cooking with Whole Grains
- The Barest Simmer
- Our Food Editors' Food Resolutions
- A Woodworking Couple's Labor of Love
- From the Shar-chives: Kevin Sharkey’s Most Beloved Valentine’s Day Ideas
- Real Page-Turners: Our Favorite Bookshelf Organizing Ideas
- Board Games: Kevin Sharkey's Cheeseboard Picks
- Brass Jewelry Projects: All That Glitters Is Not Gold
- Layer Your Office Lunch: Five Days, Five Ways
- New Year's Heave: Our 2014 Organizing Resolutions
- All Scooped Up: The 10 Best Ways to Eat Ice Cream in Winter
- Decorate with Brass
- Home Decor Inspired by Color
- Studio Visit: Purl Soho