thanksgiving turkey cake

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This attractive cake makes a great centerpiece for Thanksgiving. Good addition to any table.
1. 1 cake mix box 540g (19 oz) (for smaller cake) or 2 cake mix boxes x 340g (12 oz) each (for larger cake); use any flavor of your choice
2. 6 cups vanilla buttercream frosting (or use vanilla frosting purchased from supermarket)
3. Chocolate fudge frosting
4. Red, black, yellow, brown and orange gel food coloring “Wilton” or “Americolor”
5. Bundt baking pan or round baking pan 20cm (8 inch) in diameter and 7.5cm (3 inch) deep
6. # 126 rose tip (I use # 104 rose tip, also any ribbon tips will do the same job)
For vanilla buttercream frosting:
1. 500g (17.6 oz) butter, softened
2. 3-4 teaspoons vanilla extract
3. 6 cups powdered icing sugar, sifted
1. Mix 2 boxes of favorite cake mix and bake according to instructions on the cake box. Once baked leave in baking pan for 10 minutes, then cool completely on wire rack. Level cake with sharp serrated knife.
2. To make vanilla buttercream frosting: Using electric mixer, beat butter and vanilla for 5 to 7 minutes or until light and fluffy. Gradually beat in sugar, 1 tablespoon at a time, until well combined. Divide buttercream frosting into 6 deep plates. Tint each with different gel food coloring – red, black, yellow, brown, orange and leave last white untinted. Place each frosting into 6 separated piping bags. If you don’t have enough tips, you do not need to use every color called for, although the more colors you use the better your turkey will look.
3. Fill the center hole in the cake with chocolate fudge frosting.
4. To shape the turkey: Use serrated knife to cut the cake at one edge where the central hole meets the cake. Set the larger piece of the cake, cut side down, on cake board or cake turntable. Apply white buttercream and seal the small piece in place in front of the larger piece. Apply white buttercream all over the cake, over any gaps between the two cake pieces to create a smooth working surface and to shape look like body of the turkey. Once you finish frosting the cake you can place cake into freezer to set and harden it is makes easier to decorate cake.
5. Pipe the plumage: Pipe red buttercream around the high, open end of the turkey in a ruffle pattern. Moving towards the lower, narrower front end of the cake, pipe a ruffled black ring in front of the red, overlapping slightly. Continue in this way, piping overlapping ruffled rings of white, yellow, brown and orange frosting, until you have reached the very front (narrow end) of the cake, starting over with red if necessary. Then cover over the open back of the cake (that is, where the chocolate fudge frosting shows) with overlapping layers of frosting, orange, white, red and black.
6. Feather the frosting: Pull the edge of a cake icing spatula or flat butter knife through the frosting at 2.5 cm (I inch) intervals, starting at the front center where will be head of the turkey and pulling all the way to end to create a feathered effect in the icing.
7. Pipe the break and comb: Using the white buttercream, pull up and out from the bottom front of the cake to make a beak. Use the red buttercream to pipe the comb. Use black buttercream or black writing icing to pipe the eyes.