I can finally reveal the ‘other’ Christmas cake I have been working on now it has been unveiled and eaten; a roast turkey cake with the trimmings!
I also made roast potatoes (lemon drizzle fairy cakes), sprouts (lemon white chocolate truffles), carrots (orange flavoured shortbread) and peas (green fondant and marzipan) and served it with gravy (chocolate sauce). Bring it on Heston!
I really enjoyed the challenge of planning, designing and executing this beast of a cake! But I also need to give credit to my husband for his inspired suggestion. It went down well at the practice Christmas party this lunch time; there is nothing left which means job well done! Here is The Boss carving it!
So here are some of the steps in making it. I started with 3 layers of cake (gingerbread, orange and spice and vanilla) and glued them in a stack with butter icing to signify the dark and light meat you get with a real turkey. Plus the cake for the bottom had to be really sturdy to stand up to the weight on top! I then set about sculpting it into the desired shape, comparing to pictures of real roast turkeys online – you can see the intense look of concentration on my face! Then came a butter cream layer to get the icing to stick and a sit in the fridge to firm up. The icing is in fact softened dairy fudges! Putting them in the microwave for 10 second bursts then kneading and rolling out quickly before it cooled, it was stressful! Then came the covering of the cake beast, using hands to sculpt the fudge layer neatly around the carved cake. Finally, the finishing touches; fudge leg bones, texturing the skin with a dimpled piece of plastic and colouring with coco powder mixed with vegetable oil to give a real shine. Done!