Have fun making these turkey cake pops. Happy Thanksgiving!



Inspired by the amazing Cake Pop queen Bakerella, these Thanksgiving turkey cake pops look hilariously cute and preparing them was such fun. Making cake pops can be a tricky and time consuming, but here’s the simplest way to getting great results.

Turkey Cake Pops recipe


Ingredients
Chocolate cake mix - I use half of Betty Crocker's Devils food cake mix pack.
Ready to use chocolate buttercream icing (1 tablespoon)

To decorate

100g milk chocolate for melting

cake pop sticks or lollipop sticks

orange cake sprinkles

white and brown ready roll icing

black and red icing pens

red and yellow sweets for the feathers

Method

1. Follow the easy instructions on the pack to make and bake the chocolate cake, only half the ingredients is necessary.

2. Once the cake has cooked and cooled, trim any hard edges off the cake, so you are left with just soft sponge. Using your hands crumble the cake into a large bowl until the whole cake is reduced to fine crumbs.

3. Using a small amount at a time, add the chocolate buttercream icing to the crumbs and mix together with your hands until the mixture is moist enough to stick together but not wet to touch.

4. Scoop out a small amount of mixture and roll in the palm of your hands until it resembles a ball.

Chara's Top Tip: I like to use a small measuring scoop to make the balls all the same size.

5. Melt one or two cubes of the cooking chocolate in the microwave.

6. Dip the tips of the cake pop sticks into the melted chocolate and insert into each of the cake pop balls (approximately half way).

7. Freeze for 20 minutes.

In the meantime, prepare all your decorations. This is the fun part! Bringing your turkeys to life!

8. Using a small amount of brown fondant, roll it until it is flat and thin then using a small round cutter cut out 10 circles, these will be the turkey faces. I used the larger end of a metal icing nozzle as my cutter.

9. Now using a tiny amount of white ready to roll icing, roll tiny white balls for the eyes.

10. Place the eyes onto the brown circle and press down. (A ball or bone-modelling tool works well).

11. Take an orange sprinkle (heart shapes work well) and dip it into a tiny amount of buttercream icing and place on to the turkey face as the nose

12. Use the black icing pen as the pupils for the eyes and the red icing pen to make the turkey snood (the wobbly neck part!)





Back to the cake pops…

13. Melt the remaining chocolate in a large cup, deep enough to submerge and cover the whole cake pop.

14. Remove the cake pops from the freezer.

15. Carefully dip the cake pops into the melted chocolate until fully covered. Let the excess chocolate drip off, slowly swirl the stick to aid the dripping process.

16. While the chocolate is still wet, add two orange sprinkles to the bottom of the cake pops to make the feet.

17. Place into a tall wide glass until the chocolate sets, you can put these in the fridge to speed up the process if necessary.

18. Once the chocolate has set on the cake pops, spread a small amount of the buttercream icing to the back of the turkey face and carefully press into the cake pop.

19. Do the same with the red and yellow sweets to create the feathers.

20. Store in the fridge to keep them fresh.

21. Cover with a clear treat bag and tie if you are giving as a gift.

Happy Thanksgiving! 



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Chara Georgiou, Guest Baker

View all posts by Chara Georgiou, Guest Baker