Roasted Turkey Cake

.product_section .product_form, .product_gallery { opacity: 1; } .multi_select, form .select { display: block !important; } .image-element__wrap { display: none; }

2 x 6lb portion Yo's Ultimate Vanilla Cake
½ x Yo’s Pound Cake Recipe
1 x recipe Italian Meringue Buttercream
Royal Icing or Clear Piping Gel
Dutch Process Cocoa Powder
Clear Food Grade Alcohol (I use white rum) or Lemon Extract
2 oz Modelling Chocolate
2 1/2 lbs Fondant
½ cup Pecan Halves
½ cup Dried Apricots, chopped
½ cup Dried Cranberries
½ cup Apricot Jam
Wilton Rose Pink Icing Colours
Wilton Golden Yellow Icing Colours
Wilton Burgundy Icing Colours
Wilton Ivory Icing Colours
Wilton Copper icing Colours
ChefMaster Buckeye Brown

Item Name:	Availability:
6” Round Cake Pan, prepared with parchment paper
2 x 9” Round Cake Pan, prepared with parchment paper
10” Round Cake Pan, prepared with parchment paper
Parchment Paper
Serrated Knife
Ruler
Small Serrated Knife
Small Offset Spatula	Add to Cart -
Rolling Pin
Paring Knife
Rubber Shelf Liner
Sculpting Tool (with Curved Lip)
Ball Tool
CMC
Paint Brushes

Prepare Vanilla Cakes

Prepare your Ultimate Vanilla Cake batter and divide your vanilla cake batter into pans. Pour 1 lb of batter in your 6” round pan, 3 1/2 lbs of batter in each 9” round pan, and 4 lbs of batter in your 10” round pan. Bake your cakes according to my chart at 350 degrees, or until a cake tester comes out completely clean. Let your cakes cool completely in their pans.

Prepare Pound Cake

Prepare your ½ loaf pound cake. Set aside.

Prepare Modelling Chocolate

Prepare your modelling chocolate. Set aside.

Prepare Buttercream

Prepare your Italian Meringue Buttercream. Set aside.

Carve Cake

Carve your cakes into your turkey shape, taking your time as you carve, and carve lightly. Remove small sections of cake. For sections where you’re building up bigger turkey pieces, stack layers of vanilla cake with a layer of Italian Meringue Buttercream between cakes.

Carve Turkey Wings

Carve the drumsticks and the plumper parts of the wings separately from the cake scraps.

Crumb Coat and Chill

Once you are happy with the cake shape, crumb coat the cake; then ice it. Return to fridge.

Dye Fondant

Dye 2 1/2 lbs of fondant with various colours. Wilton Rose Pink, Golden Yellow, Burgundy and Ivory Icing Colours. I suggest starting with a small amount, about ¼ lb and working the colours into that.

Cover the Cake

Once you reach your desired colour, cover your turkey cake. Cover the body with one portion of fondant, then cover the two drumsticks, and two wings in another portion.

Add Texture

After you cover each part, use your shelf liner, to add texture. Just press and squeeze the shelf liner into your fondant.

Sculpt Wings

Add a bit of CMC to about 2 oz of fondant. Sculpt the wings and use your sculpting tools to add details.

Add Turkey Parts

Use a little royal icing, or clear piping gel, or water to add your turkey parts to the body of the turkey.

Sculpt Turkey Bones

Sculpt bones out of modeling chocolate. Add your bones to the tops of your drumsticks.

Time To Paint

Paint a base coat onto your cake with a mixture of Wilton Ivory and Copper Icing Colours diluted with clear alcohol. Allow that coat to dry and then paint a second coat with ChefMaster Buckeye Brown diluted with clear alcohol.

Paint Modelling Chocolate

Paint your modeling chocolate bones using the same Buckeye Brown without diluting it.

Brush on Cocoa Powder

Add a final layer of dimension to your turkey cake by brushing on dutch process cocoa powder to highlight some areas.

Create Twine

I created a strand of twine to tie the turkey legs together with modeling chocolate. Roll out two thin bands of modeling chocolate and twist them together. Then brush on some cocoa to accentuate the grooves.

Prepare Stuffing

Cut your pound cake into slices, and then cubes. Toss in a variety of nuts and dried fruits to mimic traditional stuffing. Bind it together with some apricot jam.