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Achievable elevated desserts — laminated doughs, cakes, custards
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Long carving blade — thin slices of roast, turkey, ham
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Achievable elevated desserts — laminated doughs, cakes, custards
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Long carving blade — thin slices of roast, turkey, ham
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Frost the cupcake, then press in a cookie "head", flat and vertically at the bottom center of the cupcake. Then press in two cookies, horizontally to the right and left of the cookie head to make the wings. Along the top of the cupcake, above the cookie head, press in a row or two of candy corn to make the tail feathers. Give the turkey one eye, by adding a small dot of white decorators to the cookie head, and then adding a small dot of black decorators icing over the white to finish the eye. For the beak, cut the white tips off of 24 candy corns. Place it on the side of the cookie head. To make the wattle, cut a 1 inch square of fruit leather. Roll it into a tube or cone and stick it in place over the beak. Now you have a cute, delicious and completely edible cupcake turkey!