Best 4 Turkey Gobbler Cake Recipes

TURKEY GOBBLER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 9-inch round cake pans.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans. Bake as directed on box for 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
• Cut 1 layer as shown in diagram (template can be found under the Tips below). Freeze cut pieces uncovered 1 hour for easier frosting.
• Place uncut layer on plate; frost top and side. Place cutout circle on larger layer; frost. Arrange head and feet on circle; frost.
• Cut marshmallow in half. Moisten 1 half and dip in red sugar; join to head with frosting for turkey's wattle. Use other half of marshmallow for turkey's eye. Use candy corn for beak, claws and feathers. Store loosely covered.

GOBBLER GOODIES

Steps:

• In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies. If desired, remove filling and save for another use. Spread frosting over each cookie half., Place 28 cookie halves under cereal balls to form the base for each turkey. Place 5 pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey wings. For head, attach malted milk ball with frosting; cut white tip off additional candy and attach to head with frosting to form beak. If desired, place melted white candy coating in a piping bag fitted with a #1 round tip; pipe onto head to form eyes. Allow to stand until frosting has set. Store, tightly covered at room temperature.

GOBBLER CAKES

Steps:

• In a large bowl, mix egg, stuffing, turkey, cranberries and mayonnaise. Shape into eight 1/2-in.-thick patties. Coat with crushed cornflakes., In a large skillet, heat oil over medium heat. Add patties in batches; cook 3-4 minutes on each side or until golden brown. Serve warm, with cranberry sauce and gravy 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.