The best part is that it’s not only easy to make but it’s really easy to customize as well. Change the frosting to chocolate and add white glaze, switch the sprinkles to neon, add drizzle, glitter or gum balls and you’ll end up with a different cake each time. You can use your favorite from scratch cake recipe for the inside, but you’ll need a good classic American buttercream recipe for the outside in order to get a fairly smooth finish. Once you add your fondant on top, you’ll want to paint it with our easy-to-make edible lacquer to get that “glazy” shine before showering your donut with sprinkles and nonpareils. Don’t worry, we’ll show you how in the tutorial below.
a tutorial by Cakegirls
- 10″ Donut Shaped PanPastel Confetti Quins
- White Non Pareils
- Gel Paste Food Colors, (pink, brown, yellow)
- 8 oz. Tub of Pink Fondant
- 1 Tablespoon Corn Syrup
- 1 Tablespoon Vodka or Clear Extract
Bake your desired cake recipe in the donut shaped cake pan. Be sure to thoroughly grease and flour the pan before adding your batter so that the cake pops out easily. Once cooled, wrap in plastic wrap and place it in the freezer so that it will firm up for the icing layer. Leave the cake in the freezer until it’s very firm…about 2 hours or so.