To make this bourbon-buttercream flight of fancy, you'll want to have the following tools:

3 6-inch round cake pans (I only had 1...and so I baked for a looooong time)

1 stand to support your owl (I used a paper towel stand, but another great option would be a child's ring toss)

1 ruler

1 double-boiler (or your own jerry-rigged set up using a heavy saucepan)

1 candy thermometer (though I used a regular cooking thermometer)

1 stand mixer or 2 stronger-than-they-look shoulders

1 kitchen scale

1 melon baller and tin foil (to make eye molds)

Standard baking fare, such as measuring cups and spoons, a good knife, piping bag, toothpicks

Cake Ingredients (makes 6 6-inch round cakes, ideally baked in 2 rounds for your sanity)

4 cups all-purpose flour

3 cups granulated sugar

1 1/2 cup cocoa powder

3 teaspoons baking powder

3 teaspoons baking soda

3 teaspoons salt

4 large eggs

2 cups milk

1 cup vegetable oil

2 tablespoons vanilla extract

2 cups boiling water

Buttercream Ingredients

3 cups butter (at room temperature)

12 tablespoons of milk

6-8 tablespoons of bourbon (plus a nip or two for yourself)

6 cups of powdered (confectioner's) sugar

1 1/2 tablespoons of vanilla extract

Meringue for Feathers (If you have a scale, I find it better to measure the meringue by weight)

6 egg whites (about 200 grams)

1 3/4 cups of sugar (400 grams)

For the Owl's Features

1/4 cup melting chocolate chips (used to create modeling chocolate for eyes and beak. You can purchase colored melting chocolate or use white chips and add food coloring)

1/4 tablespoon corn syrup (used to create modeling chocolate for eyes and beak)

Food coloring of your choosing

1/3 cup sugar (used to create the eyes)

3 tablespoons water (used to create the eyes)

1 1/2 tablespoons corn syrup (used to create the eyes)

Flowers, branches, or other decor for the setting

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