Last month I made this Owl and heart cake for a little girl’s christening. The design is by my favourite cake designer, Bella Cupcakes, and Vanessa was very lovely in letting me use her design.
To start making the Owl, mix a hardening agent into your fondant (or use gum/sugar paste) and roll out an egg shape for the body.
For the arms, cut out a circle and then make ellipse shapes from the sides.
Roll out a ball for the head (note – this Owl has an oversized head!) and then gently pull out the top to create the ear shapes.
Attach the head and arms to the body (I’ve used a toothpick through the body and head to add support. You can use a dry piece of spagetti as well). Use something for the arms so that they dry curving upwards.
Cut out two heart shapes and then using a circle cutter, round out the bottom of one of the hearts.
Attach to the body and head.
Make a small bow using a bow cutter or you can use this tutorial if you don’t have the cutter. Alternatively you could use a small flower.
Add two white circles for the eyes
Add black circles for the eyes and using either an edible marker or a fine paintbrush (and some edible colouring mixed with a little alcohol), paint/draw on the eye lashes.
Make an orange triangle for the beak (apologies for the blurry beak photos!) and then cut the end with a sharp pair of scissors.
Attach to the face
For the feet, cut out two orange circles and then using a toothpick, mark the ends. Stick onto the body.
To make the floating heart, cut out a thick heart and wrap some white florist’s wire around a paintbrush to get the ‘curl’.
Gently insert into the bottom of the heart and leave to dry for at least 1-2 hours
I also added some purple hydrangeas to the top of the cake, some small hearts and used a letterpress to stamp the name to the cake board. I purchased the lace ribbon from Spotlight and attached it with some water and a dab of royal icing at the ends.