White Chocolate Owl Cake

Day before preparation (2 days before consumption)

• For the ganache, bring the cream to the boil and then remove it from the heat. Stir the chopped chocolate into the hot cream until it has completely dissolved and combined with the cream. Then put it in a cool room and let it cool down overnight.

• For the cream, bring the cream to the boil and melt the white chocolate in it. Then let it cool down and put it in the fridge.

• Cut an owl shape out of paper (online or draw it yourself).

The cake

• Using the owl shape, cut the floors to size. I wanted a 3-layer, so cut the 2 floors per layer are sufficient. Place the bottom layer on the cake mat.

• Now take the cold cream and chocolate mixture out of the refrigerator and whip until stiff. Put some of it on the bottom shelf. Then put the 2nd layer on top, spread the cream on top again and then put the top layer on top and spread the rest of the cream on top. Now put the cake in the freezer and let it freeze.

• "Beat" the ganache with the whisk and then heat it slightly so that it becomes soft. (not too much, otherwise the chocolate will separate from the cream) Then take out the frozen cake and spread it thinly on the cake. The cold makes the ganache firm and you don't take the cream or cake crumbs with you when spreading it.

Decoration / accessories

• As a decoration, I also grated and distributed white chocolate decoratively. The beak and feet have been highlighted with marzipan and painted with orange food coloring. the branch was decorated with black rasps. The eyes were also made with marzipan. I used Wibele as a "pupil". But chocolate chips, smarties and the like also look pretty.