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Gobble It Up Cake Zoom

Gobble It Up Cake


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.
Makes: Cake serves 11.
Skill Level: None

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Step 1

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.

Step 2

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.

*Brand confectionery coating.

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Leaves and Acorns Nesting Metal Cookie Cutter Set ((largest Maple Leaf cutter used))

 
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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.

The star tip creates the most celebrated, easily accomplished decorations! The pull-out star technique can be used for fun, furry creatures, or for textured hair for your cakes.

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.

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