When on a little shopping trip to Iceland last week, we stumbled across something pretty awesome (I think so anyway!)
This little package from Stork was only £2 in Iceland! You get 2x 500g stork tubs, a baking tin and a great recipe card to make this amazing owl cake!
On Sunday we were having a lovely roast so it seemed a great time to give the recipe a go.
I did modify the recipe slightly to better suit us and the amount of people we were serving. Looking at the tin and the size of the single layer cake it would make it just didn’t seem enough for 6 people. It probably would have been plenty for most people but knowing how much Jack and I could eat alone I wasn’t convinced it would be enough.
(Plus being pretty greedy I thought it would be a yummy thing to munch on in the evening and next day too!)
To make our modified cake
- 100ml semi-skimmed milk
- 75g Stork
- 150g caster sugar
- 2 medium eggs
- 125g self raising flour
- 35g cocoa powder
- 1/2 teaspoon bicarbonate of soda
- Preheat the oven to 180c.
- Cream the Stork and caster sugar together until blended then beat in one egg at a time.
- Fold in the dry ingredients and mix until smooth.
- Mix in the milk.
- Then pour into a lined and greased Stork tin.
- Bake in the oven for 35-45 minutes.
- Turn out onto a wire rack to cool.
For the icing we used the Betty Crocker ready made chocolate fudge icing.
For the decoration:
- 2 minstrels for the eyes
- White ready made icing for the eyes
- Chocolate curls for the wings
My plan was to make two single layer owl cakes, but then Jack came home and decided it would be much better to make a double layer cake with the owl on top. He also thought it would look a lot better if it had 3D wings made from the top of the cake with the chocolate curls as feathers on the wings and a beak from cake too.
Its safe to say he took over on the decoration side of things! It does look really cool though!
Happy baking! xx