Roast Turkey Dinner Cake

Steps

• 1

  Heat oven to 350°F (325°F for dark or nonstick pans). Grease with shortening or spray with cooking spray 2-quart stainless steel bowl; lightly flour. Place paper baking cup in each of 24 regular-size muffin cups.
• 2

  Make cake batter using 1 box cake mix, water, oil and eggs called for on box. Stir in 2 tablespoons of the cinnamon. Pour batter into bowl. Bake 45 to 55 minutes or until cake springs back when touched lightly in center. Cool in bowl 5 minutes. Turn out cake onto serving platter; cool completely. Refrigerate cake 2 hours.
• 3

  Make second box of cake mix as above, stirring in remaining 2 tablespoons cinnamon. Divide batter evenly among muffin cups. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
• 4

  When round cake is thoroughly chilled, carefully carve away 2 long tapered pieces from each side of cake using serrated knife. This will leave a roughly turkey breast-shaped center. Reserve the 2 side pieces for later use; these will become the turkey drumsticks. Cut an inward notch at one pointed end of cake to create turkey neck area. Cut a slightly wider inward notch at opposite end. Refrigerate cake while carving drumsticks.
• 5

  Carve turkey drumstick shapes from 2 reserved side pieces of cake using a serrated knife. Refrigerate pieces while preparing frosting.
• 6

  Place three-fourths of container of frosting in large bowl. Beat in cocoa 1 teaspoon at a time until a light brown caramel color is achieved. Frost chilled cake and drumstick pieces with a thin coat of frosting. Refrigerate 30 minutes.
• 7

  Apply a final smooth coat of frosting to turkey breast cake; place drumstick pieces on either side. Frost drumstick pieces with a final smooth coat of frosting. Add turkey frills.
• 8

  For “stuffing,” cut 4 of the cupcakes into even cubes. Place cubes at back of cake between turkey drumsticks. Just before serving, garnish plate with orange slices and lettuce or leaves.
• 9

  For “side dish” cupcakes, frost each of 10 cupcakes with 1 to 2 tablespoons of remaining frosting; dip into green candies. Cover remaining 10 cupcakes with a thick layer of frosting; use spoon to create divot in center of frosting. Drizzle a little maple syrup into each divot; top each with 1 yellow candy. Store cakes loosely covered with plastic wrap.