Isn’t this a cute turkey cake? It’s perfect for celebrating Thanksgiving with family and friends! You will need two cake boxes, chocolate icing, vanilla icing, and food coloring. You will also need a foil-lined piece of cardboard to place under the cake, and silk autumn leaves to decorate around the finished cake.
First you will bake two circle cakes. The second cake will be rectangular. After baking and cooling the cakes, you will want to put cellophane on them and place them into the fridge. Cold cake is easier to cut and sculpt than room-temperature cake.
Up-end one circle cake onto the bottom of your foil-lined cardboard. You will want to frost this with chocolate frosting.
Then cut a smaller circle out of the other circle cake. I used a round dish that would be the right size for the head of the turkey. Frost the head with chocolate frosting, too.
From the rectangular cake, cut feathers in the shape of rectangles, while slightly rounding the edges of the tops of the feathers.
Take out one tablespoon of white frosting and set aside for the eyes. Divide the remaining white frosting into three bowls: add yellow, orange, and red food coloring to the bowls. Stir the colors in, and frost the feathers of your turkey cake.
With a table knife, run the blade down the middle of each feather and out to the sides, adding texture like real feathers. Add a beak and white circles for eyes. You can use chocolate chips for the pupils of the eyes, or just use a glob of chocolate frosting.
Now your turkey cake is complete! Happy Thanksgiving!
nas and cut them in half. Stab them each with a popsicle stick. Place them on wax paper on a cookie sheet in the freezer. Let them freeze overnight.
