Stacked Giant Donut Cake

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Stacked Giant Donut Cake

I literally can’t stop using my Giant Donut Mould! I’ve had this idea in my head for a while, so was very excited to finally try it out.

So to sum it up – 3 Giant Donuts, 3 Different Flavours, 1 Giant Stack!

Giant Doughnut Cake

The recipes for all three donuts are below, you can also see step by step pictures for using the donut mould here: https://www.icedjems.com/2012/08/giant-donut-cake-recipe/

You will need:

1 x Giant Donut Mould (Just £8.99 from Iced Jems Shop)

White Chocolate Donut

– 8oz Caster Sugar

– 8oz Margarine or Buter

– 3 Eggs

– 40ml Double Cream

– 8oz Self Raising Flour

– 200g White Chocolate

– 50ml Double Cream

– White Chocolate Curls to decorate

Chocolate Nutella Donut

– 8oz Caster Sugar

– 8oz Margarine or Butter

– 3 Eggs

– 40ml Milk

– 6oz Self-Raising Flour

– 2oz Cocoa Powder

– 3oz Nutella

– 1oog Milk Chocolate

– Chocolate Vermicelli to decorate

Strawberry Vanilla Donut

– 8oz Caster Sugar

– 8oz Margarine or Buter

– 3 Eggs

– 40ml Double Cream

– 2 Tsp Vanilla Essence

– 8oz Self Raising Flour

– 3oz Strawberry Jam

– 2oz Icing Sugar (plus few drops of red food colouring)

– Sprinkles to decorate

Instructions

1. Preheat your oven to 180 degrees and make sure your Donut Mould is clean. 2. Mix together your Butter and Caster sugar until creamy, then add the eggs and double cream and mix until smooth. 3. Pour in the self-raising flour and mix until you have a thick batter. 4. Pour the mix into your Giant Donut Mould and bake in the oven for about 20-25 minutes. 5. Remove from the oven, the cakes should slip right out of the mould and leave to cool. 6. Make the white chocolate filling by putting 100g of the white chocolate and the 50ml of double cream in the microwave for a few minutes, stirring halfway through. Smooth all over the flat edges of the donut and sandwich the sides together. 7. Melt the remaining white chocolate and pour it over the donut, allowing to drip over the edges, then finish by sprinkling over the white chocolate curls.
1.Preheat your oven to 180 degrees and make sure your Donut Mould is clean. 2. Mix together your Butter and Caster sugar until creamy, then add the eggs and milk and mix until smooth. 3. Pour in the Cocoa Powder and Self Raising Flour and mix a final time before pouring into the Silicone Mould and baking for 20-25 minutes. 4. Remove from the oven and moulds and allow to cool. 5. Fill the donut with Nutella and sandwich both sides together. 6. Melt the milk chocolate and pour over, then sprinkle the vermicelli over.
1. Preheat your oven to 180 degrees and make sure your Donut Mould is clean. 2. Mix together your Butter and Caster sugar until creamy, then add the eggs, vanilla essence and double cream and mix until smooth. 3. Pour in the self-raising flour and mix until you have a thick batter. 4. Pour the mix into your Giant Donut Mould and bake in the oven for about 20-25 minutes. 5. Remove from the oven, the cakes should slip right out of the mould and leave to cool. 6. Fill the donut with fruit jam and sandwich the sides together. 7. Pour the icing sugar into a bowl and add a few teaspoons of water until you get a thick consistency, then add a few drops of the red food colouring to make a pink colour. 8. Pour the icing over the donut and shake over some sprinkles to finish off.

To finish your Giant Donut Stack, simply grab a cake stand or large plate, and stack the donuts one by one, allowing each one to overlap slightly rather than have a neat stack. You shouldn’t need dowels or sticks to hold it together, just make sure you are gentle!

To serve: Invite over a group of friends you would like to impress, bring this out after dinner then watch it disappear! 😉

Enjoy the yumminess – the white chocolate one went first, it was absolutely delicious!

Jem x

Giant Donut Mould

Giant Donut Mould just £8.99 at Iced Jems Shop

 

  1. Nicola
    Nicola06-27-2014

    I tried this cake but for some reason it didn’t ease out of the mould and kind of fell apart any ideas?

  2. IcedJems
    IcedJems07-03-2014

    Hi Nicola, sometimes it’s best to leave the cake in the mould until it cools and firms up a bit if you find it is very delicate when removing from the oven. Alternatively, Dr Oetkers Cake Release spray is magical stuff than you can just spray into the mould before baking, then the cake literally falls out after baking! Hope this helps x

  3. Catherine
    Catherine11-04-2014

    Quick question on this – do you always use the insert to leave a space for filling, or are some of the doughnuts made with just a thin layer sandwiching the two halves together?

  4. IcedJems
    IcedJems11-05-2014

    Hi Catherine, I generally always use the insert otherwise the mixture can rise too much and you end up slicing it off and wasting it anyway (although it does mean you get to eat cake cutoffs so it’s not the worst thing in the world)! x

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