OK, Turkey Day 4 is over and I am officially done. Turkey, sides and desserts 4 days in a row beat me. Of course, it is also Chanukah! I could tell because the one bottle of London Pub Ale miraculously transformed into eight bottles to last all eight days. (Claiming literary license here as I am only drinking one bottle per week these days.) The pumpkin pie is actually a chocolate cake in disguise. Use about 1/3 of the batter and spread it out in a pie plate that was baked along with the rest of the batter which was put into two 6″ cake pans with their bottoms covered with quick release silicone sheets, greased and floured. (Only fill the pie platter a little less than half full or the cake will rise over the top.) Make a double batch of butter cream frosting. One cup was diluted slightly to make it easily spreadable and dyed with a mixture of orange and brown food coloring to match the color of the traditional pumpkin pie Fran made. This was spread over the top of the cake. Another cup was dyed to match the crust (more brown, less orange.) Use a #125 petal, or similar, tip to pipe the darker brown frosting around the edge to form the crust and an open star tip to form the whipped cream from the balance of the white butter cream. (Save a little white buttber cream for later.) While the small chocolate cakes are baking, make a batch of chocolate frosting. You will need lots of chocolate frosting. Don’t be afraid to make a double batch here. It will not go to waste. Any left-over makes an excellent side for lunch or even a wonderful breakfast dessert. The two 6″ round chocolate cakes were cooled and one of the layers was cut into two thinner disks. One of the thinner disks was stacked on top of the full layer which was topped with a chocolate frosting cover, then the entire small cake was frosted. The remaining thin disk of cake was crumbled, mixed with a little chocolate frosting, shaped to resemble a turkey body, neck and head and then frozen. Don’t use all the chocolate frosting as you will need more than a cup for the turkey cake. While the oven is still hot make the Heavenly White cake in two 9″ parchment paper bottom lined round cake pans. While it is baking, make another (double) recipe of butter cream frosting. Dye 1/4 cup green, 1/4 cup blue, about 3/4 cup yellow and the rest dark orange. When cool, crumb coat the double layer Heavenly White cake and refrigerate. Use multiple piping bags as some colors will need to be used more than once. Use the blue frosting to pipe the outline and fill the dreidel. Smooth it with a spatula and use a petal tip or other ribbon making tip to pipe one of the Hebrew letters on the blue dreidel. (I made a Hei, it seemed the easiest.) This cake is complete. Add about a tablespoon of milk to a cup of white butter cream and mix well to thin it. Use the thin frosting to coat the white cake with a smooth outer shell. I used a star tip to pipe the outer dark chocolate turkey feathers. Start about 2″ from the edge of the cake. As you squeeze the piping bag move slowly toward the edge then back towards the beginning point, releasing pressure as you go. Repeat as necessary to cover about 200 degrees of the perimeter of the cake. (I am basically a scientist. Deal with it.) Next use the dark orange butter cream and same tip form the next layer of feathers using the same technique. While you have the orange in the bag pipe the perimeter around the bottom of the cake. Pipe some of the yellow frosting inside the orange feathers and save the rest in the bag. Use the green frosting with a #233 grass tip to make the grass. Coat the frozen chocolate turkey-looking-thing with chocolate frosting, shaping it to be a little more turkey-ish. Lay it inside the semi-circle of yellow feathers and across the grass. Use the remaining yellow frosting to pipe the turkey feet. Use some remaining chocolate frosting to make the wings and dye a little left over white butter cream red to make the beak and comb. Taa-daa!
- 2 cups white sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup dark unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans. Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
Chocolate Fudge Frosting
- 3/4 cup butter
- 1 1/2 cups unsweetened cocoa powder
- 5 1/3 cups confectioners’ sugar
- 2/3 cup milk
- 1 teaspoon vanilla extract
To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners’ sugar alternately with the milk and vanilla. Beat to a spreading consistency.
Recipe: Heavenly White Cake
- 2 3/4 cups sifted cake flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites ( or substitute)
- 1 1/2 cups white sugar
- 3/4 cup butter
- 1 cup milk
- 1 teaspoon vanilla extract
- Measure sifted flour, baking powder, and salt; sift together three times.
- In a mixing bowl, beat egg whites until foamy. Add 1/2 cup sugar gradually, and continue beating only until meringue will hold up in soft peaks.
- Cream butter or margarine. Gradually add remaining 1 cup sugar, and cream together until light and fluffy. Add sifted ingredients alternately with milk a small amount at a time, beating after each addition until smooth. Mix in flavorings. Add meringue, and beat thoroughly into batter. Spread into cake pans with parchment paper lining the bottom.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool cake in pans for 10 minutes, then remove and transfer to a wire rack to finish cooling.
Basic Crusting Butter Cream
- 1/2 cup solid high ratio shortening
- 1/2 cup butter softened
- 1 tablespoon of meringue powder
- 1 teaspoon Clear Vanilla Extract (or extract of choice)
- 4 cups sifted confectioners’ sugar (approx. 1 lb.)
- 2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Don’t overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment.