TURKEY CAKE PANS 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:

• Make cake: Preheat oven to 350° and line three 8" cake pans with parchment paper. Grease with cooking spray. In a large bowl, prepare cake mixes according to package instructions.  Divide among pans and bake until a toothpick inserted into middle comes out clean, about 25 minutes. Let cool completely. Simmer half-and-half, cocoa powder, and kosher salt in a small saucepan over medium heat, stirring constantly, until smooth, 4 to 5 minutes. Remove from heat and stir in bittersweet chocolate until smooth. Let cool 5 minutes. Beat butter and powdered sugar on medium speed until fluffy, 2 to 4 minutes. Gradually add chocolate mixture and beat until smooth, 1 to 2 minutes more. Level tops of each cake with a serrated knife to create even layers. Place down one cake and top with a heaping cup of frosting, then top with second cake and repeat with third layer. Using about 1 1/2 cups of frosting, smooth a crumb coat around outside of the cake. Transfer cake to refrigerator until frosting is hardened, 30 minutes to 1 hour.  Meanwhile, make the white chocolate turkey tail feathers: Heat white chocolate in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Repeat this with all colors.  Dip clean, dry pastry brush into melted chocolate. Brush a stripe of chocolate that resembles a turkey tail feather on a parchment-lined baking sheet. Chill. Repeat process with all chocolate colors on second parchment-lined baking sheet.  Swap trays and go over original brush strokes, repeating and chilling in between coatings. Gently reheat chocolate if needed, until feathers are 1/4" thick. Use this technique to create a turkey beak and wattle that you will place near the beak. Spread remaining frosting all over cake using an offset spatula, creating a feathered pattern. Place Oreo halves on front side of cake, icing side up for eyes. Dot the bottom of chocolate M&Ms with frosting and place on top of Oreo halves for eyeballs. Place colorful, feathers on the top of the cake for the tail. And the smaller white ones on each side for the wings. Finish by placing the beak and wattle right below the eyes.