Turkey Cake
Recipe
Ingredients:
FOR THE CAKE
2 Boxes of white cake mix, plus ingredients called for on box (I used a pumpkin cake recipe that is below)
FROSTING AND ASSEMBLY
1 c. half and half
3/4 c.
cocoa powder
1/2 tsp.
kosher salt
8 oz.
bittersweet chocolate, chopped
2 c.
(4 sticks) unsalted butter, softened
4 c.
powdered sugar
White chocolate candy melts
Orange chocolate candy melts
Red chocolate candy melts
Yellow chocolate candy melts
Oreos, for decorating
M&Ms, for decorating
Directions:
FOR CAKES
- Make cake: Preheat oven to 350° and line three 8" cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mixes according to package instructions.
- Divide among pans and bake until a toothpick inserted into middle comes out clean, about 25 minutes. Let cool completely.
FOR FROSTING AND ASSEMBLY
- Simmer half-and-half, cocoa powder, and kosher salt in a small saucepan over medium heat, stirring constantly, until smooth, 4 to 5 minutes. Remove from heat and stir in bittersweet chocolate until smooth. Let cool 5 minutes.
- Beat butter and powdered sugar on medium speed until fluffy, 2 to 4 minutes. Gradually add chocolate mixture and beat until smooth, 1 to 2 minutes more.
- Level tops of each cake with a serrated knife to create even layers. Place down one cake and top with a heaping cup of frosting, then top with second cake and repeat with third layer.
- Using about 1 1/2 cups of frosting, smooth a crumb coat around outside of the cake. Transfer cake to refrigerator until frosting is hardened, 30 minutes to 1 hour.
- Meanwhile, make the white chocolate turkey tail feathers: Heat white chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Repeat this with all colors.
- Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate that resembles a turkey tail feather on a parchment-lined baking sheet. Chill. Repeat process with all chocolate colors on second parchment-lined baking sheet.
- Swap trays and go over original brush strokes, repeating and chilling in between coatings. Gently reheat chocolate if needed, until feathers are 1/4" thick. Use this technique to create a turkey beak and wattle that you will place near the beak.
- Spread remaining frosting all over cake using an offset spatula, creating a feathered pattern.
- Place Oreo halves on front side of cake, icing side up for eyes. Dot the bottom of chocolate M&Ms with frosting and place on top of Oreo halves for eyeballs.
- Place colorful, feathers on the top of the cake for the tail. And the smaller white ones on each side for the wings.
- Finish by placing the beak and wattle right below the eyes.
Pumpkin Cake (This is not a part of the turkey cake but I switched it out for the white cake.)
Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice (optional)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 (15 oz) can pumpkin
- 1/4 cup vegetable oil
- 1 cup milk
Directions:
- Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.
In a medium bowl, mix flour, pumpkin pie spice, baking soda and salt. Set aside. - In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.
- Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove pans from oven and place in freezer for 45 minutes to cool. (update: this step is optional, you can let the cake cool on the counter instead if you prefer.)