Best Giant Donut 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 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.

GIANT DONUT

Steps:

• 1)Put all ingredients into a bowl and mix well. 2)Grease lightly 2 parts of giant donuts with unsalted butter and dust with breadcrumbs all over.Pour the mixture evenly into each baking pan.(donuts) 3)Put to preheated oven on 170 C (electric)and bake for about 1hour or when you put the skewer in,come dry out the cake is ready.Put the cakes on wire rack to cool.When is cold cut little bit from each the top,make strait.Spread over the cutting parts your favorite frosting.Cover with another part and do decorations again with your favorite frosting. 4)Put to fridge to cool,then slice and serve