Easy Turkey Cake Recipes

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.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or spray with cooking spray 2-quart stainless steel bowl; lightly flour. Place paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter using 1 box cake mix, water, oil and eggs called for on box. Stir in 2 tablespoons of the cinnamon. Pour batter into bowl. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool in bowl 5 minutes. Turn out cake onto serving platter; cool completely. Refrigerate cake 2 hours.
• Make second box of cake mix as above, stirring in remaining 2 tablespoons cinnamon. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
• When round cake is thoroughly chilled, carefully carve away 2 long tapered pieces from each side of cake using serrated knife. This will leave a roughly turkey breast-shaped center. Reserve the 2 side pieces for later use; these will become the turkey drumsticks. Cut an inward notch at one pointed end of cake to create turkey neck area. Cut a slightly wider inward notch at opposite end. Refrigerate cake while carving drumsticks.
• Carve turkey drumstick shapes from 2 reserved side pieces of cake using a serrated knife. Refrigerate pieces while preparing frosting.
• Place three-fourths of container of frosting in large bowl. Beat in cocoa 1 teaspoon at a time until a light brown caramel color is achieved. Frost chilled cake and drumstick pieces with a thin coat of frosting. Refrigerate 30 minutes.
• Apply a final smooth coat of frosting to turkey breast cake; place drumstick pieces on either side. Frost drumstick pieces with a final smooth coat of frosting. Add turkey frills.
• For "stuffing," cut 4 of the cupcakes into even cubes. Place cubes at back of cake between turkey drumsticks. Just before serving, garnish plate with orange slices and lettuce or leaves.
• For "side dish" cupcakes, frost each of 10 cupcakes with 1 to 2 tablespoons of remaining frosting; dip into green candies. Cover remaining 10 cupcakes with a thick layer of frosting; use spoon to create divot in center of frosting. Drizzle a little maple syrup into each divot; top each with 1 yellow candy. Store cakes loosely covered with plastic wrap.

Steps:

• Preheat the oven to 325 degrees F. Pull the neck and giblets out of the cavity; ditch the liver and save the rest of the giblets for gravy. Dry the turkey with paper towels, then season inside and out with salt and pepper. Fill the turkey with aromatics like chopped onions, carrots, apples and herbs, then place breast-side up in a roasting pan and brush with melted butter. Tent with foil and roast for 2 hours (for a 10- to 12-pound turkey; add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425 degrees F. Roast for another hour or until the meat at the thigh registers 165 degrees F. Let rest while you make the gravy.