Cake! magazine by Australian Cake Decorating Network May 2020 Cake! Magazine | Page 36

HIP HIP
HOORAY!
Celebrate your little one’s birthday with this Glazed
Doughnut Cake. Iced with buttercream, a drip glaze and
topped with doughnuts – it will make it a day to remember.
Prep time: 30 mins | Cook time: 60 mins | Serves: 12-16
Vanilla Cake
• 4 cups White Wings Self Raising Flour
• 1 ⅓ cups White Wings Plain Flour
• 2 cups CSR Caster Sugar
• 8 eggs
• 500g butter, melted
• 4 tsp vanilla essence
• 2 cups milk
Buttercream
• 125g butter, softened
• 1 ½ cups CSR Soft Icing Mixture
• 1 tbsp milk
• Food colouring (optional)
Doughnuts
• 1 White Wings Doughnut Bites
packet mix
• 2 tbsp vegetable oil
• 1 egg
• ¼ cup milk
• 2 tbsp butter, softened
Drip Glaze
• 2 cups CSR Soft Icing Mixture
• 6 tsp milk
• 3 tsp vanilla essence
• Food colouring (optional)
• Coloured sprinkles – for decoration
1. Pre-heat oven to 160°C (140°C fan-forced).
2. Prepare doughnuts as per instructions and pour into a 6-hole doughnut baking
tray. Bake for 10 minutes and leave to cool.
3. Place all vanilla cake ingredients in a large mixing bowl and use electric beaters
on low speed for 30 seconds. Once combined increase speed to high and beat
until mixture is thick and smooth.
4. Pour batter into two greased and paper lined 20cm round springform cake tins
and bake for 45-55 minutes or until a skewer inserted into the centre comes out
clean. Remove from oven and leave in tin for 10 minutes before releasing and
leaving to cool on a wire rack. Once cooled, cut off domed centre of cakes and
then cut each in half horizontally to give you four discs.
5. Prepare the buttercream icing by beating softened butter on high speed until pale
before gradually adding the remaining ingredients. Add a couple drops of food
colouring and beat until fully combined.
6. Stack the cake discs with a thin (½ cm) layer of buttercream between each.
Spread remaining buttercream over the top of the stack and start down the sides
until you reach the bottom and smooth all over with a palette knife.
7. Prepare glaze by adding vanilla essence to icing sugar mixture and gradually
adding milk to reach a thick smooth and glossy liquid. Separate a small amount
and add food colouring for the doughnuts. Dip each doughnut into the coloured
glaze and place on wire rack to set. Pour the rest of the glaze over the cake and
allow to drip down the sides.
8. Top the cake with coloured sprinkles
and the glazed doughnuts.
CSR Soft Icing Mixture
Dissolves effortlessly to create the
tastiest buttercream icing on any cake
or cupcake.
CSR Caster Sugar
Fine crystals that dissolve quicker for
a light texture.
Visit CSRsugar.com.au
to find out more