This is a link i found when i googled *donut cakes*
Its for a 30cm = 12 inch round dounut cake.
Might this be what your after?
http://www.cheftalk.com/forums/pastries-baking-general/33727-how-would-i-make-donut-cake.html
Bluehue 
i know theres lots in the galleries. id be tempted to use actual donuts, just stacked up, with whatever accents like flowers or something.
xx
I would use a bunt cake, maybe two; one right side up and the other unpside down on top, with bc between them then bc and fondant on top. Then you could use more bc and add sprinkles, I like the chocolate sprinkles. Then there would be almost no carving because the bunt cake pans are already curved enough.
i give your plan a thumbs up! if they are a donut fan, they want things that taste like donuts, not just look like them although it would look cool with a giant cake donut too.
xx
I wouldnt use real donuts on top unless someone asked for them, i think they would look like,well, like you said "like you were cheating"I would use some gumpaste or fondant donuts though. I like donuts too and if someone made me a giant donut cake i would love it.
I was thinking of just using a simple round base
The link i posted ^^^ says that that is what you start with - and then carve the edgers....Freezing the 12 inch round cake will make it easier to carve - altho you probably do/new that -
and stacking differently decorated real donuts on the top. Just felt that was kind of cheating.
Go on - make a 12 inch round and carve away -
Can't wait to see what it looks like
Bluehue.
I once ate a cake that actually tasted like a donut. You might be able to google a recipe for cake like that.
um nope, I didn't know to freeze before carving as I have never carved a cake. Oh what have I gotten myself into.
Ooops, sorry didn't mean to scare you
- its just depending on what type of cake mix you use - depends it the cake will crumble or stay put when carving/shaving some off.You don't have to freeze it - an hour or two in the fridge would be fine.
Every cake i make either goes into the freezer overnight - or into the fridge for a few hours - makes it easier to torte, ganache and then cover.
(no crumbs flying around -
)Can't wait to see it...
It will take pride and place on CC's photo stream - thats for sure.
bH.
i like these ideas:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=72232
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1372566
if you look in the gallery theres lots of donut cakes, mainly with pink icing and a homer!
xx
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