By Susan Carberry, Owner
The Cake Cottage
It's that time of year; Graduation! Why note create these cute Owl cookies for your Grads party!
Bake Cookies using Susan's favorite Sugar Cookie Recipe and Susan Carberry Designs owl cutter. Let cool.
The Body- Lighten some of the chocolate fondant by kneading it with a bit of white fondant. Roll out and cut using the owl cutter.
Using a small pizza cutter or palette knife cut off the lower end of the owl where the feet would be. Use a veining tool to draw lines in the fondant to resemble feathers.
Eyes - Roll out white fondant and cut two large and small circles using the makins round cutter set. Roll out dark chocolate fondant and cut out two medium size circles using the middle Makin's cutter and two small circles using the #10 Decorator Tip.
Attach using water.
Feet - Mix a tiny bit of orange fondant into the yellow fondant, roll out and cut for the feet. Use the veining tool to add lines for the toes.
Beak - Roll a small ball of the tinted yellow fondant into a teardrop shape and attach the large end beneath the eyes in the center. Use the small embroidery scissors to cut open the beak.
Belly - Mix white fondant with a bit of chocolate fondant to create tan. Roll into a long teardrop shape approx 2in long and flatten. Attach to the center of the owls body and use the embroidery scissors to cut v shapes creating texture.
Diploma - Roll out white fondant and cut into a 1 1/2 in wide by 2 1/4in tall strip. Roll the top end down and the bottom end under.
Attach using water. Dry Dust the edges using Classic Gold Sterling Pearl and use tip #2 with black royal icing for the inscription.
Highlights - Dry Dust the Orange Sterling Pearl on the beak and feet.
Cap - Melt the black chocolate in the microwave slowly to prevent burning. Be sure to stir it in between 15 second intervals. Pour into the candy mold. Tap the mold on the counter to release any air bubbles and place in freezer for 5 to 7 minutes. The caps should release easily by themselves. Attach the the two pieces together using a bit more of the melted chocolate.
Roll out a cord of blue fondant, cut in half and place the pieces next to each other. Twist them together to create the rope. Place blue fondant into the tassel mold and release. Attach rope cord, then the tassel and finish it off with a tiny ball of blue fondant on the top of the rope in the center of the hat. Mix the Classic Gold with lemon extract and paint highlights of gold on the tassel and rope.