• Cake
  • 525g all-purpose flour
  • 675g caster (superfine) sugar
  • 150g cocoa powder
  • 1 ½ tsp bicarb soda
  • 1 tsp fine salt
  • 525g unsalted butter
  • 3 eggs
  • 525ml milk
  • Frosting
  • 1 batch of my vanilla flavored Swiss meringue buttercream frosting (recipe:
  • Decorations
  • 50g orange candy melts, melted
  • 100g yellow candy melts, melted
  • 100g dark chocolate, melted
  • 600g white chocolate, melted


  1. Cupcakes
  2. Preheat a fan-forced oven to 140°C (275°F) or a conventional oven to 160°C (320°F). Spray a 6” cake tin and a 6” half sphere cake tin with oil spray and line with baking paper.
  3. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl. Mix on low speed with a hand mixer until combined.
  4. Next, add the softened butter and continue mixing on low speed until the mixture reaches a crumbly, sand-like texture.
  5. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
  6. Fill the 6” cake tin about ¾ of the way with batter and then add the remaining batter in the half sphere cake tin. Bake for 40–50 minutes.
  7. Trim the top of the half sphere cake and trim the 6” cake in half using a large serrated knife.
  8. Add frosting to a piping bag and pipe a small amount of frosting on an 8” cake board. Use a small offset spatula to smoothen out before adding the first layer of the 6” cake on top. Firmly press down to help it stick to the frosting.
  9. Pipe a round of frosting around the cake and fill with more frosting. Use the spatula to smoothen out before adding the next half of the 6” cake. Repeat before adding the half sphere cake on top.
  10. Pipe frosting around the outside of the cake and use the offset spatula to smoothen out. This is simply a crumb coat and is designed to be a thin layer of frosting aimed at trapping the cake crumbs so they don’t show on the second layer. Chill the cake in the fridge.
  11. To create the chocolate beak, add the orange candy melts into a piping bag and pipe a guitar pick shape onto a piece of baking paper. Set aside to set.
  12. To create the chocolate eyes, add the yellow candy melts to a piping bag and pipe a large bulb of chocolate. Allow the chocolate to slightly spread before piping the dark chocolate on top directly in the middle to create the pupils. Then add two small white chocolate twinkles in the dark chocolate shapes. Set aside to set.
  13. To create the chocolate feathers, use a teaspoon to add half a teaspoon of melted white chocolate onto a large piece of baking paper and use the back of the spoon to slightly smudge the chocolate. You’ll need to use all of the white chocolate to create the feathers. Try to make sure they’re all the same size. Set aside to set.
  14. Coat the chilled cake in another layer of frosting before piping two big bulbs of frosting on each side of the cake to act as wings.
  15. Add the white chocolate feathers at the bottom of the cake. Go around the cake and then go up a level making sure the feathers overlap each other. Once you’re half way up the cake add the eyes and beak and then continue adding the feathers until you reach the top.