how to make quick Tawnee the owl

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tawnee the owl. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tawnee the owl is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tawnee the owl is something that I’ve loved my entire life.

Table of Contents


  • 2 x 340g packets golden buttercake cake mix
  • Blue and orange gel food colouring
  • 30 NESTLÉ BAKERS’ CHOICE White Choc Melts
  • 2 cream-filled chocolate biscuits
  • 2 blue Smarties
  • 1 licorice allsort, colours separated (see notes)


  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Grease two 7cm-deep, 18cm (base) round cake pans. Line with baking paper. Grease an 850ml-capacity metal pudding steamer. Line base with baking paper.
  • Step 2
    Prepare packet cakes, following packet directions. Divide batter evenly between prepared pans. Smooth surface. Bake together for 35 to 40 minutes or until a skewer inserted into centre of cakes comes out clean. Stand in pans for 5 minutes. Turn onto a wire rack to cool.
  • Step 3
    Make Buttercream icing: Using an electric mixer, beat the butter in a bowl for 5 minutes or until butter is as white as possible. Gradually add the icing sugar mixture in batches, beating well after each addition. Beat in vanilla. Place 2 cups icing in a small bowl. Set aside (leave white). Place another 1 cup icing in a small bowl. Using food colouring, tint icing bright blue. Tint remaining icing orange.
  • Step 4
    Using a serrated knife, level tops of cakes, if necessary. Place 1 round cake on centre of cake board. Spread top of cake with 1⁄4 cup white icing. Top with remaining round cake. Using a serrated knife, trim edges of cake to form a rounded body shape (see step- by-step, right). Trim remaining cake (pudding) to form a head. Spread top of body with 1⁄4 cup white icing. Place head on round cake, to form owl. Thinly spread cake all over with 1 cup white icing. Refrigerate for 30 minutes or until firm (see notes).
  • Step 5
    Reserve 1 tablespoon white icing. Using the picture as a guide, spread remaining white icing over front of owl to form chest. Insert chocolate melts into icing, on an angle and slightly overlapping, to form feathers. Spread blue icing on sides of cake to form wings. Use a palette knife to fluff icing to look like feathers. Spread orange icing over head and back. Use a palette knife to fluff icing to look like feathers. Using a sharp knife, carefully cut 1 biscuit in half crossways to form semi-circles. Insert biscuit pieces, 5cm apart, into owl head to create ears. Cover with icing.
  • Step 6
    Using a sharp knife, carefully cut remaining biscuit in half through filling. Leaving a 5mm border around edge of biscuit halves, spread with reserved white icing to form eyes. Lightly press 1 Smartie into the centre of each biscuit to form pupils. Using a little icing, position biscuits, icing-side up, on cake. Using a sharp knife, remove white strip from licorice allsort. Trim to form a beak shape. Using a little icing, position on cake. Trim licorice in a zig zag pattern to form claws. Position in front of owl to form talons. Serve.

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