Hello and welcome to part one of Cupcake Addiction's Two-part Roast Turkey Dinner Cupcake Tutorial
where I'll be showing you how to make all of these delicious thanksgiving or roast turkey
cupcakes. In this tutorial, I'll be showing you how to make the peas and carrots on a
plate and the delightful roast turkey cupcake. Tools and equipment that we will for using
for this tutorial: I've got a rolling pin.
I've got a paintbrush. I've got just a regular knife.
A spoon. 2 cupcakes that I'll be frosting today.
I've got some of our chocolate ganache. We've got a great recipe and tutorial for this on
our channel if you would like to know how to make a good chocolate ganache.
I've got a little bit of cornflour just in a shaker, you can also use icing sugar. It's
just to dry out the surface when we roll out the caramel.
I've got 2 pieces of caramel fudge. I've got two cookie cutters. The lighter of
my cookie cutters is a ¾ inch or an 8 centimeter and the smaller is a ¼ inch or 3.5 centimeter
cutter. I've also got just an empty cupcake patty
pan. I've got a little bit of melted white chocolate.
And I've got some pre-made peas and carrots. Now the folks over at Jelly Belly have actually
found that the call for real-food as cake is so great that they've designed us this
bag of edible peas and carrots. I got those from a specialty cake decorating store here
in Australia. If you can't find them, you can use some modeling chocolate, fondant or
something as simple as some orange and green toffee and just roll them into little carrot
shapes and little balls for your peas. Let's get started.
Firstly I'm going to make the little plate that our peas and carrots are sitting on,
just where this patty pan comes in. Now I've got my smaller cookie cutter. Now I mentioned
that was the one and a quarter inch but just have a look at the patty pans that you're
using and pick one that's about that ratio. We don't want to have the middle of the plate
because we want those peas and carrots to sink down. We just want to have the ring around
the outside. So I'm going to take that melted white chocolate, leaving that cookie cutter
in there. I'm just going to dollop that in around the sides. You know what, you can take
the cookie cutter out. Dollop it all in. It's probably easier, spread it around. I'd like
to give it a good couple of taps just to smooth it off. And then I'm going to pop that cookie
cutter back in the center, effectively cutting out a circle in the middle and we're going
to pop that off to the side and into the fridge to set.
Now while that one's setting, I'm going to prepare the two cupcakes. I'm using the chocolate
ganache. I just like it as a base. You can obviously use our buttercream as well if you
like. I like the color of the ganache against the white of the plate as well. It really
makes the plate a feature. So I'm just going to frost those cupcakes
up. This one's going to be the roast turkey. So
I'm just basically...You see me blob it on top of the cupcake there and now I'm just
smoothing it out with the back of my knife, back and forth, just to give my cupcake a
lovely nice dome shape. Try not to go over the edges of that patty pan because you want
to keep it nice and neat if you can. Alright, there's our lovely dome iced cupcake.
Now, were going to take the 2 pieces of caramel. Now for me, I found two pieces work perfect
for my turkey. You might need more or less depending on the brand and the size of caramel
that you're using. So I'm just going to take those, I'm going to smoosh them together.
I will mention too, this is caramel fudge so this is not your harder caramel chews.
If you've got caramel chews, you can pop them in the microwave for a little while just to
soften them but definitely try and get caramel fudge because it's quite a bit easier to roll
and to manipulate. You don't have to put so much effort into it.
So you can see there, I'm just kneading that fudge between my hands and this is just...bring
it together and getting rid of the cracky sort of consistency, softening it up for the
roll. Alright, that's my fudge, my two pieces of fudge sandwiched together. Now I'm going
to take the cornflour shaker or your icing sugar, a little sprinkle. I'm just going to
flatten that fudge down, give it a little smudge through the cornflour there and I'm
just going to roll it. Now the fudge is quite a bit stickier than
the fondant or the modeling chocolate so just make sure that you are pulling it off your
rolling pin regularly or you'll find it ingrained in there. And you can sprinkle a little bit
of that cornflour on the top of it if you need to.
So I'm going to roll that out to a piece that's big enough for my cookie cutter. Now with
that cookie cutter, I did mention that it was ¾ inch. Once again, I've just picked
one slightly bigger than the top of my cupcake. So just try and get a cookie cutter that's
about that ratio to the cupcake pan or the cupcake patty pans that you're going to be
using. Cut out a nice little circle of delicious
fudge. And were going to lay that over top. Now the fudge would be quite stretchy. So
just...you can see I'm just... It's not quite the edges so I'm just going to push it down
with my fingers. Just working the fudge down not the frosting underneath, just the actual
fudge. I can feel it stretching there underneath my fingers. If you push the frosting, you'll
find the frosting actually starts, kind of, spewing out the sides and we don't want that
because it's trying to stay nice and neat. Meet it right out with the edge of the patty
pan. Beautiful. Alright, now with the palm of my hand, I'm
just going to round that off. Now if you do get any little ganache-y spots or anything
like that, don't worry. We can use a wing or a leg to cover that up. Alright, so there
is the basis for our turkey. Taking these off cuts, I'm just going to roll them into
another ball and I'm going to separate the ball. Take about a third of the ball off.
Rip that third in half and that will be our two wings. The rest of the ball, also rip
that in half and that would be our two legs. Now for the wings, roll them into a little
ball and I just almost made a little drum stick and then twisting them over. Making
a second little wing and stick it on to the other side. Now the stickiness of that fudge
will actually hold your caramel together so you don't need to use any water or any glue
or anything. Now for the drum sticks -- into a ball and
just...See I'm just using my finger there to roll them out into a lovely drumstick shape.
If you want, you can dip those drumsticks into a little bit of white chocolate on the
end, not necessary but definitely if you would like to. And then I'm going to just pop my
drumsticks into my turkey legs. Alright, already looking delicious. You just
pat them around until you're happy with the shape and the general location. Now I'm going
to use the back of my paintbrush and I'm just going to make that little indent just to give
us a bit of a turkey breast to make him look a little bit more realistic. So that is your
thanksgiving turkey ready to go. Now let's get cracking on these peas and carrots.
Okay, so now that it's set. To release your little plate from the patty pan, firstly you
want to, you probably need to apply a bit of pressure but just twist that circle cookie
cutter inside and pull it out. Hopefully...There it goes.
Hopefully your little bit of white chocolate will come out with it. If it doesn't and it
is still attached to the rest of your plate, you should be able to see the little circle
cut in the bottom so just push it out, push it up. If per chance your plate might crack
or anything like that, just use a bit of your melted white chocolate just to glue it back
together. Now I'm just going to use my fingers just to smooth down those edges. You can see
it's given us a lovely rough shape around the edge like a bit of a plate.
A bit more of that chocolate ganache. I'm just going to frost this cupcake with the
chocolate ganache. I'm going to do one of our flat-top frosting styles so that the plate
is the star of this cupcake. If you're loving our tutorials, make sure
that you have subscribed to our channel, [both] so you could catch part 2 of this great roast
turkey feast but also so you could catch all of the other great tutorials that we come
out with every week. And if you're passing by, feel free to leave us a comment. We love
to hear your feedback and your opinions. Alright, so I've got my flat top frosting
style of cupcake done. It's going to be as simple as just pushing that plate in and then
positioning our peas and carrots. So I find it easiest to position the carrots first and
I just like to line them all up. So you can see because we don't have a base in that plate,
you can just line up all of your little peas and carrots and they stick into that frosting.
Now with the peas, I like to build my peas up a little bit so if you find that you want
to go up over the edges a little bit of that plate, just dip your pea in a tiny little
bit of ganache and use the ganache to stick it to the little pile of peas.
So I think that you'll agree, as far as real food being turned into cake, these are great
example of what you can do with cakes and cupcakes and I think everybody's going to
have to give them a second look to work out that they are not in fact a turkey and a plate
full of vegetables . Stay tuned for the second part of our turkey
roast turkey feast tutorial. I hope you have a great time making this and I hope you have
a great Thanksgiving.