Bake and decorate a fun Thanksgiving centerpiece cake and your guests will Gobble It Up! Leaf-shaped pieces of fondant, attached to lollipop sticks with melted candy, form the colorful tail feathers of this holiday bird.
In advance, tint fondant yellow; roll out 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. gradually 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. Set aside.
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.
Note: We recommend making this cake from a firm-textured batter recipe such as pound cake.
Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.
One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.