The day we celebrate and give thanks for our blessings and abundance with family and loved ones.
The same family and loved ones that we complain about all year long! LOL
Hehehe, just kidding (or am I?)
Well, however you celebrate ~ let’s break out the big guns for this occasion and make a Thanksgiving Cornucopia Cake worthy of taking center stage on the dessert buffet table.
I am so pleased with how my vision came to life with this cake this year.
I did some advanced prep work for the chocolate M&M filled cornucopia and royal icing pine cones.
Fondant pumpkins and fall leaves and flowers.
But overall this cake was really not difficult at all if you get yourself prepared ahead of time like I did, the final cake came together in less than 1 hour.
I like the combination of flavors and recipes I picked here because after all this cake is meant to be the focal point of the Thanksgiving Day spread, so I wanted to be sure it could withstand being out of the refrigerator for hours on end.
You can of course use whatever recipe you like best, I think I’m just on a Mocha-Fudge kick ever since I made those adorable Stuffed Turkey Cupcakes the other day!
I used almost every tip and tool that comes in the Gretchen’s Bakery Essentials Cake Decorating Kit so you may want to check to make sure you have all of those things.
I have made a 10" cake to accommodate the chocolate cornucopia and all of the decorations. You can make a smaller cake (or larger) of course.
Buttercream colored with gel paste food coloring in brown, lemon yellow with a dash of orange & then some leaf green
I sprayed my cake with Pearl Shimmer Edible Food Color Mist