This Cake Has the (Tur)Key to Our Heart


Forget pies and cookies; it's time to talk turkey — this is THE dessert for Thanksgiving dinner. It's fun, it's cute and it's surprisingly easy, so it won't ruffle anybody's feathers.

DIY Turkey Cake

What you need:

  • Batter for two cake layers
  • Knife
  • Chocolate frosting
  • White frosting
  • Spoon
  • Candy corn
  • Fruit leather
  • Mini brown M&M
  • Scissors
  • Stella D’oro Breakfast Treats cookie
  • Piping bag
  • Small round piping tip
  • Orange candy melts
  • Yellow candy melts
  • Brown candy melts
  • Lemon leaves
  • Small pastry brush or clean, food-safe paint brush

1. Bake the cake

Mix a batch of your favorite cake batter and divide it between a cake tin and glass bowl. (If you need ideas for a great chocolate cake recipe, check out this fave from Man About Cake .)

Bake and cool, level the cakes, and stack them together with chocolate frosting so the rounded cake from the glass bowl is on top.

2. Frost and feather

Once you’ve got the bod made, it’s time to frost it. Cover the cake with chocolate frosting and, using the back of a spoon, make a frosting feather pattern around the whole cake. This takes a bit of time and patience, but the awesome turkey texture is so worth it.

3. Decorate the cookie head

Fortunately, Stella D’oro Breakfast Treats cookies look exactly like little turkey necks and heads. (And if you haven’t noticed this before, you won’t be able to see them any other way now).

Fill a small piping bag and use the frosting to secure the turkey’s features to the cookie as shown. Make the wattle by cutting a squiggly shape of orange fruit leather and fasten it above his candy corn beak.

Use white frosting to secure a brown mini M&M for the turkey’s eye, then stick the cookie onto the front of your cake.

4. Add his tail

No turkey is complete without his big, colorful tail feathers. To make them, melt orange, yellow and brown candy melts. Then, using a small pastry brush or food-safe paint brush, paint one side of lemon leaves. Stick ‘em in the fridge.

Once the melts are solid, gently peel off the lemon leaves, leaving behind colorful (and delicious) turkey feathers. Stick them into the cake body — brown feathers in the back, then orange, then yellow in the front.

Make sure to go easy on the cranberry sauce and mashed potatoes — you're going to want to save some room for this guy.

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This Cake Has the (Tur)Key to Our Heart