Figure Piped Buttercream Turkey
by Diane Shavkin

 

 
For bake sales and other economy events, bake in a foil, throw-away, baking pan. 

Two cake mixes make three cakes.

This method enabled me to make several quickly and easily without having to cover boards and use fillings. 

The cakes, therefore, could be easily handled and were good for those having to travel distances to visit family and friends for Thanksgiving. 

Note:  Some disposable tins come with plastic covers.

Price at a church bake sale was:  $7.50 per cake in 2000.

 
Bake the cake in a 9" x 9" disposable tin.  Use three cakes mixes for two tins.

Frost the cake.  The border may be piped before or after the turkey is piped.

Begin with the outer fan of feathers using a #10 tip.  I used a good brand of dark chocolate frosting that comes in a can. 
Pipe a fan shape of the dark chocolate frosting. 
Pipe the second row of feathers using the same chocolate frosting that was used in frosting the cake.
Pipe the third row of feathers with the dark chocolate frosting.
Pipe the body of the turkey using a #12 tip with a great deal of pressure in order to shape the body. 
Continue without stopping the pressure, but ease up as the neck is shaped.  Give a bit more pressure and the head is shaped.  Pull up gently, slightly and carefully as the tip is pulled away from the head in the beak area.  Do not make the complete beak.
Use yellow frosting and make the beak with a #3 tip.
Use white frosting and pipe the eye with a #2 tip.
Use dark chocolate frosting and pipe the eye ball with a #1 tip.
Use the same color of frosting that was used in piping the body, neck and head to form the section where the legs will be attached.

Use orange frosting and pipe the legs with a #5 or #6 tip. 
Use orange frosting and pipe the toes with a #4 tip.
Use chocolate frosting and pipe the side wings.

Write the message on the cake.

Other colors for the turkey fan of feathers may be used.

Try different colors for the border and border decorations. 

 
 
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