Mix the milk and lemon juice in a jug. Put aside.
Place Stork and sugar in a mixing bowl and cream together until light and fluffy. (approx 1 ½ min with electric hand mixer).
Add the eggs one at a time, beating well after each addition.
Fold in dry ingredients until well blended.
Stir in milk to the mix until smooth.
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.
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.
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).
Beat the remaining 50g of cocoa powder into the icing to darken it further, adding a little more milk if necessary.
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.
Cut out 2 round circles from white sugarpaste and place into position on the owl eyes.
Cut out an orange circle to make a bird beak.
Add 2 round chocolates for the pupils of the eyes.
- Temperature: 180°C, 160°C fan, Gas 4 oC
- Baking time:
- Serves: 12