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Roast Turkey Dinner Cake
Roast Turkey Dinner Cake
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Prep Time:
1 hour
Total Time:
4 hours
Create a visually striking turkey dinner cake using Betty Crocker™ Super Moist™ white cake mix and frosting for a fun and simple twist on a classic dish.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ White Cake Mix
  • Water, oil and eggs called for on cake mix box
  • 4 tablespoons ground cinnamon
  • 2 1/2 tubs (12 oz) Betty Crocker™ Whipped Whipped Cream Frosting
  • 4 to 6 teaspoons unsweetened baking cocoa
  • Orange slices and lettuce or basil leaves, if desired
  • Paper turkey frills
  • 16 oz green candy-coated fruit-flavored chewy candies
  • 2/3 cup real maple or maple-flavored syrup
  • 10 yellow square chewy fruit-flavored candies
Instructions:
  • Preheat oven to 350°F (for dark or nonstick pans, preheat to 325°F). Grease a 2-quart stainless steel bowl with shortening or cooking spray and lightly flour it. Place a paper baking cup in each of the 24 regular-size muffin cups.
  • Prepare the cake batter according to the box instructions, adding 2 tablespoons of cinnamon. Pour the batter into a bowl and bake for 45 to 55 minutes, until the cake springs back when touched. Allow the cake to cool in the bowl for 5 minutes, then transfer it to a serving platter to cool completely. Refrigerate the cake for 2 hours before serving.
  • Prepare another batch of cake mix just as before, but this time add the last 2 tablespoons of cinnamon. Fill each muffin cup with the batter evenly. Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before serving.
  • Once the round cake is chilled, use a serrated knife to carefully carve out 2 long tapered pieces from each side of the cake, creating a turkey breast shape in the center. Set aside these side pieces for making the turkey drumsticks. Carve an inward notch at one pointed end of the cake for the turkey neck, and a slightly wider notch at the opposite end. Refrigerate the cake while you work on carving the drumsticks.
  • Using a serrated knife, sculpt 2 turkey drumstick shapes from the side pieces of cake. Chill the pieces in the refrigerator as you make the frosting.
  • In a large bowl, spoon 3/4 of the frosting container. Gradually beat in cocoa, one teaspoon at a time, until a light brown caramel color is reached. Frost the chilled cake and drumstick pieces with a thin layer of frosting. Refrigerate for 30 minutes before serving.
  • Finish by elegantly frosting the turkey breast cake with a smooth final coat of frosting. Position the drumstick pieces on each side and delicately frost them with a final coat as well. Finally, adorn with turkey frills.
  • Prepare the "stuffing" by cutting 4 cupcakes into uniform cubes. Arrange the cubes at the back of the cake between the turkey drumsticks. Add orange slices and lettuce leaves to the plate just before serving.
  • Decorate 10 cupcakes by frosting each with 1 to 2 tablespoons of the remaining frosting and dipping them into green candies. Frost the remaining 10 cupcakes generously, then make a small indentation in the center using a spoon. Drizzle a touch of maple syrup into each indentation and finish by topping each cupcake with a yellow candy. Store the cupcakes with a light covering of plastic wrap.

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