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.
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