Turkey Cake
132 بار بازدید -
4 سال پیش
-
The only turkey that comes
The only turkey that comes out of the fridge ready to eat. The perfect Thanksgiving dessert, but make sure not to place it too close to the real turkey or you might get confused!
for detailed info just ask me in the comments
thanks for watching
#thanksgivingcake #turkeycake #Thanksgivingdessert
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Ingredients
5 cups flour
5 tsp baking powder
1 tsp salt
1 cup butter, at room temperature
1 cup vegetable oil
8 eggs, large
2 1/2 cups sugar
2 tbsp vanilla extract
2 1/2 cups milk, at room temperature
Chocolate buttercream
2 cups butter
5 egg whites
1 1/2 cups brown sugar
8 oz dark chocolate, melted1/4 cup dark cocoa powder1 tsp vanilla
4 tbsp cocoa powder for darker buttercream
2 tbsp cocoa powder for stuffing
green fondant
orange fondant
Start with a medium sized bowl and beat butter, oil, sugar and vanilla until creamy, for about 4 minutes. Add the eggs and milk and mix until fully combined. Sift in the dry ingredients and mix until mostly incorporated. Divide the batter evenly between three 9x13 inch baking pans and bake at 350 °F for about 30 minutes.
After letting the cake cool to room temperature cut each cake sheet with a turkey body template. Cut a hole in the middle layer for the filling. Use the scrapes to make the wings, legs and stuffing. Cut some cake scrapes into small cubes and bake them at 350 °C for about 10 minutes until golden brown for the stuffing. Mix the rest of the crumbs with some buttercream to get a constructable consistency to form legs and wings. Mix some leftover buttercream cake crumbs with cocoa powder to get rest of the stuffing and mix it with the toasted cake cubes.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and dark cocoa. As a last step add the melted chocolate. Mix everything until well incorporated. Separate 1 cup of buttercream and add 4 tbsp cocoa powder to get a darker shade of brown.
To assemble the cake it is the easiest to freeze middle and top layers to avoid breaking while handling. On the bottom cake layer add a line of buttercream around the edges and place the middle cake layer on top. Fill the cake with the stuffing or candy cane. Cover the edges of the second cake layer with buttercream and place the third cake layer on top. Shape the turkey body with a knife and cut an indent for the stuffing. Spread buttercream all over the cake and add the legs and wings and also cover them with frosting. Let the cake cool in the fridge for about 40 minutes. Add a second layer of buttercream, smooth it out with parchment paper or a bendable bench scraper. For a more realistic look add some accents with darker buttercream. Cool the turkey for another 40 minutes and add some texture with kitchen towels. Place the cake on a nice serving plate and decorate with fondant lettuce and carrots. Add the stuffing and it is ready to serve!
Happy baking!
for detailed info just ask me in the comments
thanks for watching
#thanksgivingcake #turkeycake #Thanksgivingdessert
Want to see more stunning cake recipes?
SUBSCRIBE HERE : @luisabakes
Mail: [email protected]
Connect with us:
Instagram: Instagram: luisa.bakes
Facebook: Facebook: LUISABAKES
TikTok: https://vm.tiktok.com/gAR6Gj/
Ingredients
5 cups flour
5 tsp baking powder
1 tsp salt
1 cup butter, at room temperature
1 cup vegetable oil
8 eggs, large
2 1/2 cups sugar
2 tbsp vanilla extract
2 1/2 cups milk, at room temperature
Chocolate buttercream
2 cups butter
5 egg whites
1 1/2 cups brown sugar
8 oz dark chocolate, melted1/4 cup dark cocoa powder1 tsp vanilla
4 tbsp cocoa powder for darker buttercream
2 tbsp cocoa powder for stuffing
green fondant
orange fondant
Start with a medium sized bowl and beat butter, oil, sugar and vanilla until creamy, for about 4 minutes. Add the eggs and milk and mix until fully combined. Sift in the dry ingredients and mix until mostly incorporated. Divide the batter evenly between three 9x13 inch baking pans and bake at 350 °F for about 30 minutes.
After letting the cake cool to room temperature cut each cake sheet with a turkey body template. Cut a hole in the middle layer for the filling. Use the scrapes to make the wings, legs and stuffing. Cut some cake scrapes into small cubes and bake them at 350 °C for about 10 minutes until golden brown for the stuffing. Mix the rest of the crumbs with some buttercream to get a constructable consistency to form legs and wings. Mix some leftover buttercream cake crumbs with cocoa powder to get rest of the stuffing and mix it with the toasted cake cubes.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes. Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and dark cocoa. As a last step add the melted chocolate. Mix everything until well incorporated. Separate 1 cup of buttercream and add 4 tbsp cocoa powder to get a darker shade of brown.
To assemble the cake it is the easiest to freeze middle and top layers to avoid breaking while handling. On the bottom cake layer add a line of buttercream around the edges and place the middle cake layer on top. Fill the cake with the stuffing or candy cane. Cover the edges of the second cake layer with buttercream and place the third cake layer on top. Shape the turkey body with a knife and cut an indent for the stuffing. Spread buttercream all over the cake and add the legs and wings and also cover them with frosting. Let the cake cool in the fridge for about 40 minutes. Add a second layer of buttercream, smooth it out with parchment paper or a bendable bench scraper. For a more realistic look add some accents with darker buttercream. Cool the turkey for another 40 minutes and add some texture with kitchen towels. Place the cake on a nice serving plate and decorate with fondant lettuce and carrots. Add the stuffing and it is ready to serve!
Happy baking!
4 سال پیش
در تاریخ 1399/09/09 منتشر شده
است.
132
بـار بازدید شده