Em here, so in a perfect world, I would have my mother's cooking skills and my sisters decorative food expertise, but alas I do not. This is TRULY apparent in a Pinstrosity I had in October last year. Marquette, close friend and co-founder of Pinstrosity invited the The Mr.Chips and I to her and her husbands Halloween party! And can I just tell you, we LOVE a good party, and Halloween, my husbands favorite (aside from Thanksgiving, like any real man). We jumped at the opportunity and I asked to make a gluten free super trendy owl cake out of cupcakes for the event. My husband was gluten free for a period of time for health reasons and Marquette had said that there would be several others attending who had gluten allergies, a perfect time to show off my super-adaptive-to-food-allergy-cookedness-skills (whew!). Well to bad for the party, but my skills needed some, ahem, refining...
The Original Pin
Let me start off by saying that the instructions were easy enough, and that the ingredients had to be modified slightly to accommodate the gluten free, however, it shouldn't have been THAT bad. Another awful thing happened the day of the "Owl Incident" which would ultimately contribute to this horrible misunderstanding of a cake, our computer crashed, so I had to make the whole thing, ingredients and all by memory! That being said, my cake was 6-8 cupcakes larger than the original pin, and my frosting skills were not quite up to par. The smaller ones seemed to come out more owl like, these weren't quite as intimidating, so if you are going to try this project, start there. The main problem with this is the lack of a picture to have on hand, differing supplies, and well a bit of a frosting mishap. All in all the project wasn't too awful, but it was definitely NOT Martha Stuart worthy to say in the least. They would make a cute 6th-grader made class treat, and DEFINITELY have enough sugar that they would be a hit.