Tomorrow I am judging a Wild Game Cook-Off sponsored by the Alabama Wildlife Federation at Woods & Water, Tuscaloosa's largest independent outdoors store. Before you start laughing hysterically remember that while these days I mostly create cakes and pastries, I WAS trained as a hot food chef.
We thought it would be nice to bring a full size deer cake. After all, I SERIOUSLY doubt any of the cook teams will be preparing a dessert with wild game, so it's not a conflict of interest or anything.
This is not our first deer. Which is one of the reasons I offered to do it. We've raised deer before and we're pretty good at it (if I have to say so myself).
It takes about a sheet and a half of cake (red velvet of course -- except for the tail which is white cake) for a white tail deer to serve about 200 guests. And a clean (new) deer form with antlers for the head (we happen to be down the street from a taxidermist). The rest is pure fun.
Building up the hips and legs is the most difficult part to get right. Then making the ears and feet from truffle mix. Finally, the icing on the cake, in various shades of brown and white.
You'll have to wait until tomorrow for the full grown deer cake. To see an earlier generation, visit our website and scroll down.