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Thursday, November 19, 2009

Hey! Let's Talk Turkey...


I was recently asked to help a Brownie troop earn their "career badges". So these Brownies learned about cake decorating by creating thier own little turkey cupcakes. We all had loads of fun making these, but they didn't last long. As soon as the finishing touch was on, they asked permission to eat them. Below are the instructions to make your own turkey cupcakes.
Supplies Needed

White and Chocolate fondant
small amount of yellow fondant

Fondant roller/ board

3" Garret Frill Cutter (raise middle cutter)

1" frill cutter

Spatula

Toothpicks

dozen cupcakes

Chocolate Buttercream

Red and Yellow Buttercream

Piping Bags equipped with couplers

#14, #9 piping tips

Knead 2 parts white to 1 part chocolate fondant together, but do not fully incorporate colors.


Roll out to about 1/8" thick and using the frill cutters, cut out 6 large and 6 small.


Center the small cutout over the large, then cut in half, as shown, creating the tails.


Using side of spatula, make indentions over the tails.


Set aside to firm up.

Roll out a 1" size ball of chocolate fondant into a sausage and fold the end over to create the head.

Insert a toothpick into the other end and set into styrofoam.


Roll out a small amount of white fondant and cut two circles, using the #9 piping tube.

Roll out two tiny balls from chocolate fondant and place over white to create eyes.

With a 1/2" ball of yellow fondant, make a cone for the beak.
Afix eyes and beak to the head of the turkey.


Using the red buttercream with the #9 piping tip, pipe the turkey's wattle under the beak and to the top of one side of the beak as shown.


Pipe decorations onto the tail with the red and yellow buttercream using the #14 tip.


Crumb coat the cupcakes. Using the #14 tip, pipe chocolate buttercream stars over the cupcake.


Set tail in place and build up stars on the back side to afix into place, then push head into cupcake.


Last, pipe wings over the sides, using chocolate, yellow and red buttercream.

Here is the "glammed up" version.

Instead of colors, simply use chocolate buttercream , gold dragees for the eyes and tail, and highlight the wattle with gold luster dust.

****


Tutorial and Photos by Jacque Benson, 2009, all rights reserved.

Tutorial may not be reproduced without written permission from the author.

8 comments:

  1. Jacque, these are just perfect!!Thanks for posting the directions!

    ReplyDelete
  2. I just loved the "glammed up" turkeys, they are just super pretty!

    ReplyDelete
  3. Jacque, or should I call you Martha? I love these little turkeys! So cute!

    ReplyDelete
  4. Jacque, will you be kind enough to post/e-mail me the recipe for chocolate frosting you used to cover the cupcake as well as pipe the stars.
    thanks
    God bless you
    Pearse
    pearse@netamumail.com

    ReplyDelete
  5. For all my frostings, Pearce, I use one cup fat ( ie butter/ shortening combo) to 1 lb confectioners sugar.
    For the chocolate frosting, I substitute 1/4 of the fat with chocolate ganache, then add cocoa until well darkened.
    I thin with Half&Half, one tablespoon at a time, until it is the correct spreading or decorating consistency.
    I don't have a measured amount for the liquid because I find that not only humidity plays a factor in the amount of liquid needed, but the type fat used for the icing
    Adding ganache or cream cheese will usually decrease the amount of liquid needed. The more cocoa you add, the more liquid will be needed.
    So just add slowly while mixing, and you will get the best results.

    ReplyDelete

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