Giant Frosted Donut Cake Recipes

GIANT VANILLA DONUT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
• Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
• Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
• Place the mixture into the cake tin and bake in the oven for 25-30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
• Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
• Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
• To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
• Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
• Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it-you don't want it to begin to set before you've finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
• While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
• Let the icing set before slicing up to serve!

GIANT DING DONG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch springform pan.
• In a large bowl, stir together the cake mix and instant pudding. Make a well in the center and pour in the eggs, oil and water. Mix until well blended. Spread evenly into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool cake completely on a wire rack before removing from pan.
• Slice a 1 inch thick slice off of the top of the cake and set aside. Scoop out the cake for the center of the bottom part to within 1 inch of the sides. Discard or save for another use. To make the filling, whisk together the flour and milk. Cook over medium heat, stirring constantly until thickened. Set aside to cool completely.
• Once the flour and milk mixture has cooled, beat the 1/2 cup shortening, butter, sugar and vanilla on high speed until light and fluffy. Add the milk mixture and continue to beat for 4 more minutes. Spoon into the center of the cake and replace the layer sliced from the top.
• Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler. Heat, stirring frequently until melted and smooth. Pour warm glaze over the top of the cake and smooth over the sides. Refrigerate until serving.

GIANT FROSTED DONUT CAKE

Steps:

• Mix batter according to package or recipe directions.
• Divide batter equally into two donut bundt pans.
• Bake for the suggested amount of time (found on the box of cake mix).
• Remove cakes from oven and allow to completely cool, about 2 hours.
• Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.
• Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.
• When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate).
• Use a sharp knife to level the flat side of the cakes off a bit.
• Taking the melon baller, scoop out a ring around the middle of each cake.
• Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.
• Fill the scooped out portion of the cakes with this frosting.
• Place one cake on top of the other, flat sides together to form a giant donut cake.
• Frost the top of the donut with the remaining frosting.
• Place sixlet "sprinkles" randomly over the top of the cake.