Sweet and Fun Owl Cake

My youngest just celebrated a milestone birthday and to celebrate we hosted a not-so-sleepover birthday party at the house.  We invited about ten girls to wear their pjs, bring a blanket and jammies and come from 5:30 – 8:30pm (they went home for the actual sleeping part).

We had a fabulous time!  We dined on pizza, opened presents, watched a movie, danced, and iced some allergy-friendly cookies that we sprinkled the heck out of!  🙂

The next day we had the family birthday party and decided to continue on with her night owl/not-so-sleepover theme.  All the plates and tablecloths we purchased had a purple owl theme and we thought it only fitting to have the cake match too.  I whipped this out pretty quickly and it looked like I spent a lot of time on it.

Although this cupcake cake I made is only peanut and nut-free, it could easily be made gluten-free as well.

Enjoy!  And…if you like the posts you read here on The Food Allergy Mom please vote daily for us here to be one of the top 25 blogs for 2012 as selected by Circle of Moms.

Birthday Night Owl Cupcake Cake

Ingredients:

• 1 peanut and nut-free chocolate cake mix (King Arthur’s allergy version is a great one and it’s gluten-free too)
• 1 white buttercream icing recipe
• Food coloring
• Peanut and nut-free chocolate wafers (Kinnikinnick’s are great and gluten-free too)
• Gummy lifesavers
• Skittles

Directions:

• Bake the cake mix as indicated by directions on the box…should yield 24 cupcakes
• Make one recipe of icing by following this recipe (keep 1/3 white and dye the rest purple with food coloring)
• Once cupcakes have cooled, ice 4 cupcakes with white icing and 10 cupcakes with purple icing. 
• Take 2 of the white-iced cupcakes and roll in chocolate sprinkles on the rim.  Then add chocolate wafers, lifesavers, and skittles to make the eyes.  Now put these cupcakes at the top of your platter.
• Next add three purple cupcakes centered under the two white ones, then add four purple cupcakes under those, and then 3 more under those.  The remaining two white cupcakes go centered on the very bottom.
• Use purple icing to connect the cupcakes on the surface so it does not appear to be individual cupcakes.
• Break chocolate wafer halves to assemble the wings.
• Use orange lifesavers or jelly beans or something to your liking to form the owl nose and feet.
• Pipe remaining white icing into an icing bag and use the Wilton icing tip and white icing to create the feathered chest of the owl.  When done, sprinkle the white icing lightly with chocolate sprinkles.

***You will have some remaining cupcakes left (if…  🙂  you’re not snacking) and can easily make baby owls out of those with remaining wafers, lifesavers, Skittles, and sprinkles.

The cake was such a hit.  My daughter and son were able to safely eat it and everyone else loved it too!

Blessings and Happy Baking,

Kimberly, The Food Allergy Mom

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