Turkey Cake

I am hosting Thanksgiving again, which is very fun, and a lot of planning. I am trying to be less overly ambitious in order to enjoy the day, instead of running around crazy and wanting to pass out before the turkey is done in the oven.

That being said, I really, really, really, really, really wanted to make turkey cupcakes from the “What’s New Cupcake” book by Karen Tack and Alan Richardson. Well, let’s clarify. I wanted their ridiculous cuteness factor to grace my kitchen table at Thanksgiving. I knew looking at it that it would require much more patience than I had. I would have had to bundle about an entire week and a half’s worth of patience to even begin to fathom diving into the details of these things.

But you know when you just want something oh-so-badly?

I decided to make a turkey cake.

I went with Martha Stewart’s tried and true yellow cake recipe, times one and a half. Two 9-inch round cake pans (why-oh-why don’t I have 8-inch ones????) and another random round shaped smaller baking ramekin (not so ideal either) for the top part to keep the turkey nice and plump. I used about 80 square caramels, using the technique in the book to microwave the caramels and then roll them out. They suggest microwaving 4 at a time. I suggest microwaving however many can fit on the plate. The legs are pretzel rods, with a kind of creepy amount of melted caramels wrapped around them.

Happy Thanksgiving! I am thankful for so much, including the fact that this turkey cake is now out of my system!

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Carrot Cake Cupcakes!

 

The carrots are made out of AirHeads.

Am I the only person who had NO idea there was an Orange AirHead?

I microwaved the candy for about 6-7 seconds, and then just cut triangles and shaped them up a little bit for the bottom of the carrot. Then, to make the carrot “lines” I took a knife and made a few indents across the triangle. The green parts were small rectangles, cut almost to the end and then fanned out. For some reason, I thought I would need 17 AirHeads to complete this project, which ended up being carrots for 32 cupcakes. In reality, I only needed about 8. It worked out really well for my co-worker, Crystal, who is a lover of green AirHeads and now has a surplus in the candy dish on her desk, but probably not for long.

Hello, Random Baking Adventures

I love to bake from scratch.

Picture Perfect

That being said, I had a slight ridiculously huge obsession with Martha Stewart recipes and the books “Hello, Cupcake!” and “What’s New Cupcake?” both by Karen Tack and Alan Richardson. Often, I combine the two together to get exciting creations such as Monster Cupcakes for Halloween:

Or a golf cake for my grandfather’s birthday :

It was not very fun to roll white gumballs in corn syrup and then roll the whole gooey mess in white nonpareils to make the golf balls. In case you haven’t gone looking for nonpareils in a certain color, you may not know that they are not to be found in any of the six grocery stores near my house. The solution? Buy a container of multicolored nonpareils and pick out the white ones with tweezers, then reduce the number of suggested golf balls on the cake to two.

If you think that sounded difficult, it’s not as difficult as trying to make a spaghetti-and-meatball cupcake cake turn into a birthday themed cake, which I never figured out how to do. I just reasoned with myself that Sean’s co-worker, John, is Italian, likes spaghetti, and I was making it near his birthday.

Yay!