This cake is decorated like a turkey. The feathers and face decorations are made out of fondant. It’s a cinnamon cake with white chocolate ganache and frosting and cinnamon toast crunch caramel popcorn. This cake is perfect for thanksgiving dessert.
3/4 cup unsalted butter, melted
1 cup + 2 tablespoons sugar
3 eggs room temperature preferred
3/4 Tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 Tablespoon baking powder
1/2 teaspoon salt
1 tablespoon cinnamon
6 tablespoons greek yogurt
1/2 cup + 1 tablespoon milk
White Chocolate Buttercream:
2 sticks buttercream
3 cups powdered sugar
2 teaspoons salt
1 tablespoon vanilla
3/4 cup white chocolate ganache
White Chocolate Ganache:
8 oz heavy cream
12 oz white chocolate
Cinnamon caramel corn
Fondant (to make eyes and feathers)
Cake: Preheat the oven to 350°F and grease and line with parchment paper three 6-inch pans. Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl. Set aside. Whisk the melted butter and sugar in a large bowl. Add in the eggs and vanilla extract. Mix the milk and the yogurt in a small bowl or liquid measuring cup. Beat the flour mixture into the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with flour, until just smooth. Split the batter into two bowls. Divide the batter between the three pans. Bake until the cakes are lightly browned on top and the centers spring back when pressed, about 20-25 minutes. Let cakes cool for 15 minutes. Remove from pans and transfer to cooling racks and let cool 45 minutes to cool completely. Remove the parchment paper.
Buttercream: Beat the butter until creamy. Add powdered sugar one cup at a time. Mix in vanilla extract, white chocolate ganache, and salt and beat the frosting on high until it whitens about 2 minutes.
Heat the cream in a small saucepan on medium high until it starts to boil. Pour over the chocolate. Stir until it’s fully combined. Chill.
Step 1: Place your first cake layer on a ten inch cardboard round.
Step 2: Spread the ganache and sprinkle the popcorn on and continue with the rest of the layers without frosting the very top or the sides.
Step 3: Optional but helpful: place the filled cake in the freezer for 15-30 minutes to chill the frosting and the cake, which will make it easier to decorate.
Step 4: Frost the outside and the top of your cake; using a flat frosting spatula (offset spatula).
Step 5: Decorate the cake with the fondant piece.