Gobble It Up
A Turkey of a Cake
Made using our 3-D Stand-Up Rubber Ducky Pan,
Check this pan out at
We recommend making this cake from a firm-textured batter recipe such as Pound Cake. This is a denser, firmer cake and much easier to work with... and it tastes great! We use Pound Cake in a variety of flavors for all of the character and cut-up cakes we make for our families.
Here's how it is done:
Decorating Tips: 2A, 3, 5 and 18
12 inch Round Cake Circle or Cardboard
Fanci-Foil Wrap or Aluminum Foil
Leaves and Acorns Nesting Metal Cutter Set
8 inch Lollipop Sticks
White Wilton Candy Melts®* (*brand confectionery coating)
Buttercream Icing Recipe
(scroll to bottom of this page)
Brown, Red-Red, Black, Lemon Yellow Icing Colors
White Ready-To-Use Rolled Fondant
(1 pkg. needed)
Color Mist™! Food Color Spray- Red
In advance, tint fondant yellow. Roll out and cut approximately 20 leaves using largest maple
leaf cutter from set.
Let dry overnight on cornstarch-dusted board.
Spray lower part of leaves with Color Mist. graduallly fading toward tops. (It is best to spray several light coats rather than 1 heavy coat.)
Let dry 10 minutes.
Attach lollipop sticks to backs of leaves with melted candy.
Cake (using Rubber Ducky 3-Dimensional Cake Pan)
Make, bake and cool according to cake pan directions.
Trim down beak area from duck cake to form a point.
Ice beak smooth; pipe tip 3 horizontal line for mouth.
Pipe tip 5 dot eyes and pupils (flatten and smooth with finger dipped in cornstarch).
Cover cake with tip 18 stars; add tip 18 pull-out stars on sides for wings.
Pipe tip 2A outline and bead wattle.
Cut sticks on leaves to various lengths and insert in ascending order on back of turkey.
Buttercream Icing Recipe
1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**
1 teaspoon Clear Vanilla
(Our Vanilla keeps your frosting a pure vibrant white)
Cream butter and shortening with electric mixer.
Gradually add sugar, one cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks.
Rewhip before using.
YIELD: 3 cups
*Substitute all-vegetable shortening and
1/2 teaspoon Butter Flavor
for pure white icing and stiffer consistency.
**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.