November 21, 2017

GOBBLE, GOBBLE, GOBBLE UP THIS CAKE!! Spice cake, chocolate frosting, thin ginger cookies, and candy corn make this the best turkey you will ever serve!

Here is how we did it!


1 box (16.5 ounces) spice cake mix
1 cup buttermilk
3 large eggs
1/3 cup vegetable oil
3/4 cup mini chocolate chips
23 thin scalloped spice cookies (Anna’s)
1 cup each orange, yellow and dark cocoa candy melting wafers (Wilton) 1/2 cup each orange, yellow, and black decorating sugars
1 wafer cone
1 thin chocolate cookie (Famous Chocolate Wafer)
1 yellow gum square
3/4 cup candy corn
1 mini chocolate sandwich cookie (Oreo mini)
1/4 cup vanilla frosting
2 brown candy coated chocolates (M&M’s)
1 can (16 ounces) plus 1 cup milk chocolate frosting
3 circus peanuts
5 inch piece red fruit leather (Fruit By The Foot)
thin pretzel sticks

1. Preheat oven to 350°F. Line a 9 inch and a 6 inch round cake pans with waxed paper. Coat pans with vegetable cooking spray. Prepare the cake mix according to package directions replacing the buttermilk for the water. Spoon the mini chips into the batter and blend well. Spoon 2 cups of the batter into the smaller pan and the remaining batter into the larger pan. Bake until cakes are golden and a toothpick inserted in the center comes out clean; 30 to 35 minutes. Transfer to a wire rack and cool 10 minutes. Invert and cool completely. Transfer the cakes to the freezer for 20 minutes to chill.

2. For the hat, spoon 1/4 cup of the chocolate frosting into a ziplock bag and snip a small corner from the bag. Use a serrated knife to trim the top 1 1/4 inches from the open end of the cone, and discard. Microwave the dark cocoa melting wafers, stirring every 5 seconds until smooth. Spread a thin layer of melted candy over the bottom cone piece and the thin chocolate cookie. Sprinkle with the black sugar to cover pieces completely. Assemble the pieces to look like a hat and refrigerate until set, about 5 minutes. Pipe a line of chocolate frosting around the base of the cone hat and add the yellow piece of gum as the buckle.

3. Line 2 cookie sheets with waxed paper. For the feathers, dip the tops of 8 of the scalloped cookies in the dark cocoa melted candy (reheating if necessary) to coat, allowing the excess to drip back into the bowl. Transfer to a prepared cookie sheet refrigerate 5 minutes until set. Microwave the orange candy melts, stirring every 5 seconds, until smooth. Dip the tops of 9 of the cookies in the melted candy, allowing the excess to drip off. Transfer to a prepared cookie sheet and while the candy is still wet sprinkle with orange sugar and add 4 pieces of candy corn near one side. Transfer to the refrigerator for 5 minutes for the candy to set. Repeat process with the yellow candy melts and sugar to coat 6 cookies; refrigerate until set.

4. For the beak and feet, roll out each circus peanut to a 2 by 3 inch oval. Use a 1 1/2 inch heart cookie cutter to cut out beak from one piece of candy. For the feet, use scissors to taper the long sides of the two remaining circus peanuts and cut out 2 small triangles from the wide end to make the 3 toes.

5. For the waddle, fold the red fruit leather in half to make a double thickness 2 1/2 inches long. Use scissors to cut a long 3/4 inch wide tear drop shape. For the eyes, spoon the vanilla frosting into a ziplock bag and snip a small corner from the bag. Remove the creme filling from the mini sandwich cookie. Pipe some vanilla frosting on the cookie halves and add a chocolate candy as the pupil.

6. Trim the tops of the cakes with a serrated knife to level if necessary. Place the large cake on a work surface or serving platter. For the small cake, cut a 1 inch wide edge from either side of the small cake, leaving 2 1/2 inches at the top and 4 1/2 inches on the bottom, reserving one of the trimmed pieces. Attach the cut side of the trimmed piece to the bottom side of the large cake with some chocolate frosting. Spread the top and sides of the large cake with more chocolate frosting and smooth. Add the trimmed small cake on top, lining up the wide end with the bottom of the frosted cake. Spread more chocolate frosting on top of the cake and make smooth. Starting at the bottom edge of the small cake, use the tip of a small spoon to pull the frosting away from the cake in overlapping rows to make the chest feathers. Leave the top 3 inches smooth.

7. Insert the thin pretzel sticks about 2 inches apart and 1 1/2 inches exposed, along the top edge of bottom cake as supports for the feather cookies. Press the orange cookies, overlapping slightly, into the frosting and supported by the pretzel sticks around the cake. Overlap the chocolate coated cookies on top of the orange cookies. Arrange the yellow cookies, overlapping slightly, pressing them into the cake body.

8. Add the circus peanut beak and cookie eyes on the smooth frosted head area. pipe 2 dots of chocolate frosting as the nostrils. Add the fruit leather waddle. Attach the cone hat with some chocolate frosting to the top of the head. Attach the circus peanut feet to the bottom of the cake with some chocolate frosting.

Makes 16 servings

This Thanksgiving Cake was created for our friends at Woman’s World Magazine. Look for more of our Candyful Decorating Ideas every month in Woman’s World!

We hope you have a very THANKFUL holiday!

Alan and Karen

You Might Also Like