Best 5 Sideways Turkey Cake Recipes

THE ONE WITH RACHEL'S THANKSGIVING TRIFLE

Steps:

• For the custard layer: Combine the egg yolks, sugar and cornstarch in a bowl and whisk until combined. Set aside.
• Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 1/2 hours.
• For the whipped cream layer: Whip the heavy cream in the bowl of an electric mixer until stiff peaks form. Refrigerate until ready to use.
• For the "beef" layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
• For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
• Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
• Spoon the cookie crumb "beef" layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.

TURKEY CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer batter to prepared pans. , Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture. Beat in enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake., For decorations, place each color of melted candy coating in a piping bag fitted with a medium round tip; pipe various size circles of each color onto parchment. Drag the back of an offset spatula through each circle, creating oblong shapes for turkey feathers. Let stand until set. , Arrange turkey feathers upright into top of cake. Using a small round tip, pipe melted white candy coating into two small discs, adding a black nonpareil in the center for the eyes. With another small round tip, pipe melted red candy coating into a comma shape for the wattle. Cut a yellow candy coating disc into a triangle for the beak. Attach eyes, beak, and wattle to the front of the cake using extra frosting.

SPIROGRAPH CAKE

Steps:

• For the Spirograph® decor: Knead the fondant until smooth and pliable. If the fondant is sticky, knead in a little confectioners' sugar until the fondant is elastic and does not cling to your hands. Roll out the fondant between 2 sheets of parchment paper to 1/4-inch thickness using a rolling pin. Remove the top sheet of parchment paper and allow the fondant to stand until the surface is firm and dry. This can take 2 to 4 hours (and up to overnight), depending on the surrounding humidity of the room in which you're working. The fondant can be tested for readiness by attempting a Spirograph® design. Place the Spirograph® tools on top of the fondant and begin to draw using light pressure with a food color marker. If the tip of the pen sinks into the fondant, it is not dry enough to use and needs to stand longer. If the pen glides across the surface, then it's ready to use.
• Use the Spirograph® tools to practice drawing on a piece of copy paper before you begin drawing on the fondant. Choose your favorite designs to replicate on the fondant.
• Place the Spirograph® tools on the dry fondant and use the food color pens to draw designs onto its surface. Make various sizes and patterns. You'll need about 14 designs to cover the entire cake. Allow the drawings to dry for 10 minutes, then use the cookie cutters to stamp out the designs. Store the stamped-out circles in a single layer between 2 pieces of plastic wrap.
• For the chocolate cake: Preheat the oven to 350 degrees F. Spray three 6-inch round baking pans (or two 8-inch pans) with flour-based baking spray.
• Beat the butter and granulated sugar together in the bowl of an electric mixer. Add the oil; beat in the eggs 1 at a time, mixing well after each addition.
• Whisk together the cocoa powder, flour, baking soda and salt in a large mixing bowl. Add the flour mixture to the creamed butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Add the hot coffee at the end and mix on low speed until just combined. Use a spatula to scrape down the bowl and mix again on low until the batter is smooth.
• Divide the batter evenly among the prepared pans, filling each pan no more than three-quarters full. Bake for 30 to 35 minutes, or until the cakes spring back when pressed in their centers. Turn the cakes out onto wire racks to cool. When the cakes are completely cool, level the tops using a large serrated knife or cake leveler
• For the buttercream frosting: Cream together the butter and confectioners' sugar on low speed in the bowl of an electric mixer. When the mixture is combined, increase the speed to high and whip until light in color, about 3 minutes. Turn the mixer off and add the vanilla extract and 1/3 cup heavy cream. Beat again until the frosting is light and fluffy, about another 3 minutes. Add additional heavy cream if the mixture is too thick to spread or pipe.
• Place 1 cup of buttercream in a medium bowl. Drape a damp towel across the bowl to prevent the frosting from drying. Set aside.
• Place the remaining frosting in a large piping bag. Use the buttercream to fill the cake layers and to apply a thin crumb coat to the outside of the cake. Use an offset spatula or bench scraper to even the frosting. Place the cake in the refrigerator to chill until the frosting is firm, about 30 minutes. Meanwhile, divide the reserved 1 cup of frosting into 3 parts in separate bowls and tint each portion with one of the 3 gel food colors.
• When the crumb coat layer is well chilled, apply a second layer of white frosting and even the edges of the cake with a bench scraper. Use an offset spatula to randomly place dabs of pink, orange and lavender tinted buttercream over the edges and top of the cake. Carefully scrape away some of the tinted frosting using a single motion with a bench scraper. The colors will smear and blend together, creating a watercolor effect. Add more color dabs of frosting and repeat the process as desired. Transfer the cake to the refrigerator to chill.
• When the cake is well chilled, apply the fondant Spirograph® designs to the sides of the cake using buttercream as an adhesive. Use leftover white buttercream to pipe small mounds of frosting on top of the cake; cover the buttercream with assorted sprinkles and nonpareils. Place 1 fondant Spirograph® design on top of the cake if desired.

TURKEY CAKE

Steps:

• Heat oven to 325°F. Grease 8-inch round cake pan with shortening; coat with flour (do not use cooking spray). Lightly grease 6 muffin cups in regular-size muffin pan.
• Make cake batter as directed on box. Pour batter into 6 muffin cups, filling two-thirds full. Pour remaining batter (about 4 cups) into round pan. Bake cupcakes 17 to 21 minutes, round 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and pan; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
• Use serrated knife to cut about one-third off round cake to make 2 pieces, 1 larger than the other, both with a straight edge. Spread about 1 tablespoon frosting on cut side of larger cake layer. Stand larger cake layer, cut side down, on tray or serving platter. Spread about 1 tablespoon frosting on cut side of smaller layer; stand cut side down in front of larger layer. Lightly press layers together to form the 2 layers of the turkey cake, using photo as a guide.
• Place 1 cupcake, top end out, on cake layers, using photo as a guide. Save or freeze remaining cupcakes for another use. Spread a thin layer of frosting over entire cake to seal in crumbs. Refrigerate or freeze cake 30 to 60 minutes to set frosting. Reserve 2 tablespoons frosting in small bowl. Frost cake with remaining frosting.
• Place candy melts in 3 small microwavable bowls; microwave each uncovered as directed on bag. Stir until smooth. Dip ends of tubular-shaped wafer cookies into different colors candy coating. Using toothpicks, insert broken cookie ends into large cake layer, pressing firmly to hold in place. Decorate with candy corn, candy-coated chocolate candies and heart-shaped candy, using photo as a guide.
• To make each acorn, gently twist peanut butter sandwich cookies apart. Use reserved 2 tablespoons frosting to adhere milk chocolate candy to inner side of 1 peanut butter cookie. Use frosting to adhere miniature chocolate chip to top of acorn for stem.
• To make gumdrop leaves, roll each gumdrop on sugared surface to 1/4 inch thick. Use small canapé cutters to cut desired shapes. Store loosely covered. Remove toothpicks before serving.

NO BAKE TURKEY CAKE

Steps:

• Work on a platter or covered cardboard.
• Place the Bundt cake on the platter and fill in the hole with some cookies.
• Place the confectioners sugar in a ziploc bag and work in a little water to form a "glue." Snip the end off of the bag.
• Place the lemon cookies and gingersnaps around the center of the cake.
• "Glue" the Stella D'Oro cookie to resemble a turkey's head.
• Add a large drop of "glue" for eye and add a candy.
• "Glue" a candy sideways to resemble beak.
• Cut fruit roll up to resemble turkey's wattle and press it in position.
• Arrange cookies around the cake to resemble feathers.
• Feel free to experiment!