It’s been a while but I finally got time to post!! I’ve been busy with school and extra curricular activities that i didn’t have much time to post, but, since mid-term is coming up (and most importantly my favourite spooky occasion!!) I will have more time to blog and bake of course!

So, I was shopping and saw this Stork square baking tin which came with 2 Stork margarines and a recipe for an Owl Cake! I just had to buy it and try it out:)

This is the video of how to make the Owl Cake, it’s on Stork’s youtube channel and worth the watch 🙂

Recipe: Basic Chocolate Cake

  • 110g Stork with butter
  • 150 ml semi-skimmed milk
  • 220g caster sugar
  • 175g plain flour
  • 2 large eggs
  • 1 teaspoon bicarbonate (or soda)
  • 4 teaspoons lemon juice
  • 50g cocoa powder

Icing

  • 125g Stork with Butter
  • 220g icing sugar, sifted
  • 100g cocoa powder
  • 1-2 tbsps milk

To decorate:

  • 50g dark chocolate curls
  • White Chocolate
  • Orange Food colouring
  • 50g Chocolate Chips
  • A large cake board or serving plate.

Method:

  1. Mix the milk and lemon juice in a jug. Put aside.
  2. Place Stork and sugar in a mixing bowl and cream together until light and fluffy. (approx 1 ½ min with electric hand mixer).
  3. Add the eggs one at a time, beating well after each addition.
  4. Fold in dry ingredients until well blended. 
  5. Stir in milk to the mix until smooth.
  6. Place the mix in a square greased and lined cake tin. Bake on middle shelf of oven 180°C, 160°C fan, Gas 4 for about 70 minutes.
  7. For the icing beat together the Stork with the icing sugar, and half of the cocoa powder (50g) adding a couple of tablespoons of milk to give a soft spreadable consistency.
  8. Trim the domed top from the cake. Add the icing to the cake to create the eyes and the bib of the owl using the cake template (see bakewithstork.com).
  9. Melt white chocolate and place in piping bag. On a piece of flat parchment paper pipe some eyes for the Owl (you make use sugar paste either, but I find chocolate easier) Allow them to dry for about 10 minutes in the fridge.
  10. After making the eyes, add some orange food colouring to the white chocolate and pipe a triangle which will be the beak. Allow to dry also.
  11. Beat the remaining 50g of cocoa powder into the icing to darken it further, adding a little more milk if necessary.
  12. Use to coat the sides of the cake and to fill in the rest of the owl’s body. Use chocolate curls to create the wings and owls ears, you may also sprinkle some dark chocolate chips around to create effect
  13. Add the eyes on to the owl, and add a tiny bit of chocolate for the chocolate chip to stick to the eye (this will be the eyeball). Also, add the orange beak.

Happy Baking!!

EGB xx

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