Directions
For grass:
- Make your favorite chocolate cupcake recipe. Let the cupcakes cool, and frost with your favorite white frosting.
- Pour green sanding sugar into a small bowl. Carefully roll the top of each frosted cupcake in the sugar until well-coated. Let dry.
For turkey body:
Tip: If your hands get sticky during assembly, dust your fingers with cornstarch.
- Mix red and yellow fondant to make orange. Save a small chunk of orange for the feet. Then add bits of blue to the orange until you achieve the desired shade of brown.
- For the body, roll brown fondant into a ball the size of a large gumball.
- For the head, roll brown fondant into a smaller ball.
- For the wings, roll out brown fondant, then cut out matching teardrop shapes.
- With the leftover orange fondant, make two fortune-cookie shapes for the feet.
- For the beak, use yellow fondant to form a small pyramid with a flat base.
- For the gobbler and eyebrows, use red fondant and create desired sizes to fit your turkey’s face.
- Leave all pieces out to dry. (About an hour)
For Flame Turkey feathers:
- Cut out logo template.
- Roll out yellow and red fondant (yellow outer flame should be thicker, red inner flame thinner).
- For the yellow flame, place template on yellow fondant and cut outer flame.
- For the red flame, place template on red fondant and cut inner flame so it ends up looking smaller than the yellow.
- Let flames dry. (About an hour.)
- Once all pieces are dry, assemble turkeys. Use royal icing to glue pieces together, holding for a few seconds each time until adhered.
- Use royal icing to glue candy eyes to turkey’s face.
- To make the flame, adhere the red flame to the center of the yellow flame.
- Adhere the flames to the back of the turkey with royal icing.
- Tuck feet beneath the body of the turkey.
- Enjoy!
