Giant Cream Filled Donut Cake
Giant Donut CAKE
What you will need:
pink and chocolate frosting
You can use 2 box cake mix or make my vanilla cake from scratch:)
1lb. 6.5 oz. cake flour (sifted)
1 lb. 6 oz. sugar or Palm sugar
.6 oz. baking powder
1 oz. salt
12 oz. butter
4 oz yolks
2 tbs vanilla
1 tbs. almond extract
12 oz. sour cream
1/2 cup milk
Add all of the dry ingredients to a mixer.
Then add the wet ingredients all at once and mix for 1 minutes, but not to long.
Line the bundt pan with parchment paper. Spray the pan with cooking spray, then place the parchment down, then spray the parchment. Make sure you get all the way to the top of the bunt pan.
Bake 350 for 20-30 minutes
Let it cool completely before removing.
Once it is removed and cooled using a serrated knife cut the cake in half.
On both halves using a spoon. Spoon out a trench in the middle removing the crumbs.
Then using the spoon or pipe in the pink frosting and using the back of the spoon push the frosting into the trench to make sure there are no air pockets.
Then transfer both halves into the fridge to harden up.
Once it is hard then you can place the two halves on top of each other. (This will help the frosting stay in place while flipping it over.)
Then using the light brown frosting frost the top and going down the side of the cake donut. Try to get as smooth as possible.
Then making an outline of the bundt mold on parchment paper. Roll out your pink fondant on top of the outline and cut out the inner circle with a small round cookie cutter, and on the outside a fun swirly larger circle and place on top of the cake.
Using water and light corn syrup lightly brush on top of the fondant and sprinkle your sprinkles on top to stick to the fondant.
Cut open and see your beautiful pink frosting and enjoy your cake…