Today: Mar 28, 2024

DIY: Turkey cake for Thanksgiving!

Kelsey Mix – Online Editor/Copy Editor

 

Bird

To make this festive turkey cake, you’ll need six cups of buttercream. The suggested colors to use are red, black, white, yellow, brown and black. The more variety, the better!

 

Start by filling your eight inch bundt cake with chocolate fudge frosting. Then, cut the cake at one edge where the central hole meets the cake. The slice should expose all the yummy chocolate frosting inside!

 

Now turn the larger piece of cake frosting side down, and put the piece you sliced off beside it. This is the shape of your turkey.

 

Use white buttercream to seal the turkey structure and to cover any gaps. This creates a smooth working surface for you.

 

Continue to pipe white buttercream where there are gaps in the cake. Now, smooth all the white buttercream.

 

It’s time to start piping your plumage! Using a pastry bag fitted with a rose tip, start with your red buttercream. Pipe the red buttercream around the high, open end of the turkey in a ruffle pattern.

 

Now add a ruffled ring of black buttercream, overlapping slightly with the red ring. Continue to pipe the black ring around the entire diameter of the cake. Then add a ring of white. Be sure to overlap slightly as you pipe in a ruffled pattern.

 

Next, pipe a ruffled yellow ring, overlapping the white ring slightly. Continue piping your rings, alternating colors. Your rings will get smaller as you move toward the front end of your turkey. Cover every bare inch of cake with a colored ring. Be sure to end the front with a ring of white buttercream.

 

After the front of the cake is done, it’s time to cover the open back end. Create the same ruffled colorful rings in the back. Be sure that your colored rings are overlapping slightly as you move down the back of the turkey.

 

Now it’s time to feather your frosting, if you want to get fancy. Using a cake icing spatula, pull the edge of it through the frosting at 1-inch intervals, starting at the back center-top of the cake and pulling it forward to the narrow, lower front.

 

When you’ve finished feathering your frosting, use white buttercream to create the turkey’s beak. Pull up and out from the bottom front of the cake to make the beak. Using the red buttercream, pipe a comb on top of the turkey’s head.

 

Shake the beak into a fine point and add a little red buttercream under the turkey’s throat. Then use the black buttercream to give the turkey eyes.

 

This fun and elegant cake can be the centerpiece to your Thanksgiving table!

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