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Chocolate-Dipped Marshmallow Turkey Cake

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Chocolate-Dipped Marshmallow Turkey Cake
  • Prep Time 45 min
  • Total Time 2 hr 45 min
  • Servings 14
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Chocolate-Dipped Marshmallow Turkey Cake

It's a cinch to turn a chocolate cake into this cute and easy Thanksgiving dessert!

Ingredients

1
(15.25 ounce) Betty Crocker™ SuperMoist™ devil's food cake mix, or any preferred chocolate flavor
1-1/4 cups water
1/2
cup vegetable oil
3
eggs
1
(16 ounce) tub Betty Crocker™ Rich & Creamy chocolate frosting
17
marshmallows
Sprinkles or sparkling sugar in red, orange and yellow
Vegetable shortening
Edible black food marker

Directions

  • 1 Grease a Bundt or angel food cake pan with butter or shortening and sprinkle with flour to prevent sticking.
  • 2 Prepare the Betty Crocker chocolate cake mix batter with the water, oil and eggs, mixing according to package directions. Pour batter into the prepared pan and bake as directed. Let cool and remove the cake from the pan to a serving plate.
  • 3 Scoop chocolate frosting from the tub into a microwave-safe bowl. Microwave on high 15 to 20 seconds or just until the frosting is easily pourable but still thick. Generously spoon the frosting on the top of the cake, all around the inner circle, and let the frosting drip down the sides. You might not use all of the frosting. Let the frosting set for at least 30 minutes.
  • 4 Meanwhile, prepare the tail feathers. Pierce a marshmallow with a toothpick or skewer, quickly submerge it in a small glass of water, dab the excess water on a paper towel, and immediately coat it with sprinkles. (It’s helpful to hold the marshmallow over a bowl to catch extra sprinkles.) Carefully remove the toothpick and set the marshmallow on a piece of wax paper. Repeat for all the marshmallows, making five of each of these colors: red, orange and yellow. Allow the marshmallows to dry as long as possible.
  • 5 Dip a paper towel in vegetable shortening and grease the top three inches of a lollipop stick. Skewer the marshmallows and put three on a stick. Repeat to make five sticks. Insert the marshmallow sticks into one side of the cake to make the tail feathers.
  • 6 For the eyes, slice one marshmallow in half horizontally to make two marshmallow circles. On the non-cut ends, use the black edible writer to draw circles for pupils of the eyes.
  • 7 For the beak and wattle, slice one marshmallow diagonally. Using the same method to coat them with sprinkles that you used for the tail feathers, dip one of the cut marshmallows in yellow sprinkles and one in red. Let dry before setting the red marshmallow in front of the cake and pressing into the frosting. Rest the yellow marshmallow “beak” on top and press into the frosting. Press the eyes into the frosting and your turkey is ready to be gobbled up!
See Step By Step

Step By Step  

Make this cute and easy Thanksgiving dessert and wow your family and friends!

As prepared by The Decorated Cookie,

Seriously, this is a can-do holiday cake that's fun and best of all – easy!

I have nothing against the typical Thanksgiving Day desserts. I’ll try the pies, maybe some pumpkin cheesecake, those syrupy cakes with cranberries and nuts and other harvest-themed things.

But you just can’t beat a good, old fashioned chocolate cake. It’s what everyone really wants for dessert, especially those in the “no-fancy-flavors” crowd, such as the kids. Or my husband. And if you dress one up as a turkey (a cake, not my husband), then it totally counts as a Thanksgiving dessert.

If you’ve never decorated a cake in your life, this turkey is a perfect place to start. It’s easy to put together for even the newest of decorators.

 

Chocolate-Dipped Marshmallow Turkey Cake

First, you’ll need a cake pan. You can use a Bundt cake pan, though here I used an angel cake pan because I like the shape and it has two pieces so I can easily lift the cake out of the pan. Heck, you can even just make a double layer round cake if you like.

Grease the pan with butter or shortening. I also sprinkle flour around the pan, because I’m a nervous type and that helps the cake release later. Mix up your Betty Crocker chocolate cake mix, add it to the pan, and bake as directed on the box. Let it cool, then remove it from the pan and place it on your serving plate.

 

Chocolate-Dipped Marshmallow Turkey Cake

To frost, scoop a container of Betty Crocker chocolate frosting in a microwave-safe bowl. Microwave on high for 15 to 20 seconds or just until the frosting is easily pourable but still thick.

 

Chocolate-Dipped Marshmallow Turkey Cake

Generously spoon the frosting on the top of the cake, all around the circle, and let the frosting drip down the sides. You may not use all of the frosting, but I’ll let you be the judge of that. Let the frosting set for at least 30 minutes. Now you’re ready to decorate.

 

Chocolate-Dipped Marshmallow Turkey Cake

While the cake is baking and cooling, prepare the tail feathers and face decorations. For the tail feathers, you’ll need fifteen sprinkle-coated marshmallows, five of each color – red, orange and yellow.

To coat a marshmallow, skewer it with a toothpick or skewer, quickly submerge it in a glass of water, dab the excess water on a paper towel, then hold it over a bowl and immediately coat it with sprinkles. Carefully remove the toothpick and set the marshmallow on a piece of wax paper.

Repeat for all the rest of the marshmallows. If you have time, let the marshmallows dry for about an hour before putting them on the sticks. If not, just keep a dry paper towel handy to wipe off your fingers from handling the wet marshmallows.

 

Chocolate-Dipped Marshmallow Turkey Cake

To make the tail feathers, dip a paper towel in some vegetable shortening and grease the top three inches of a lollipop stick. Skewer the marshmallows, three to a stick. Repeat to make five sticks.

 

Chocolate-Dipped Marshmallow Turkey Cake

Insert into one side of the cake to make the turkey's tail.

Tip: Don’t get too ambitious with the lollipop sticks and marshmallows. Stay with 6-inch sticks with only 3 marshmallows per stick, otherwise the feathers will be too top heavy to stay upright in the cake.

 

Chocolate-Dipped Marshmallow Turkey Cake

For the eyes, slice a marshmallow in half horizontally. On the non-cut ends, use the black edible writer to draw black pupils for eyes.

 

Chocolate-Dipped Marshmallow Turkey Cake

For the beak and wattle, cut a marshmallow diagonally. Using the same method to coat with sprinkles that you used for the tail feathers, dip one half of the cut marshmallow in yellow sprinkles and one half in red. Let dry.

 

Chocolate-Dipped Marshmallow Turkey Cake

Set the red marshmallow in front of the cake and press into the frosting. Rest the yellow marshmallow “beak” on top of the red one and press into the frosting.

 

Chocolate-Dipped Marshmallow Turkey Cake

Press the eyes into the frosting. If the pieces slide a bit and Tom looks a little quizzical, that’s only because he’s a turkey on Thanksgiving!

 

Chocolate-Dipped Marshmallow Turkey Cake

To secure the face, you can use toothpicks in the pieces if needed, but be sure to remove them before serving. He's ready to wow!

 

This cake was inspired by The Marshmallow Studio. The instructions for marshmallow kebobs are originally from my blog, The Decorated Cookie.

See Recipe
Tips  

In addition to the ingredients listed, this recipe also requires 5 six-inch lollipop sticks to construct the tail feathers, plus toothpicks or skewers to aid in coating the marshmallows.

Don't get too ambitious with the tail feathers! Stick with 6-inch lollipop sticks with no more than three marshmallows on each, or the sticks will be too top-heavy to stay upright in the cake.

You can find sprinkles or sparkling sugar, lollipop sticks and the black edible writer in craft stores, the baking section of a big box stores, or online.

Nutrition Information 
No nutrition information available for this recipe
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