AHi all, I've been going thru the archives looking at all of the donut cake posts but none of them seem to apply to me! I need to make one big donut for a little boy's birthday party. Cake has to feed 60. I know that I can make three separate ones but he really wants on GIANT one. The largest mold pan I could get my hand on was a 10". (60 servings for 7 year olds)
I realize that I might have to get all creative geometrically, but any input would be greatly appreciated! Also, anyone have a good authentic recipe for a white glaze for the top?!
Thank you all for any advice in advance!
AHi..I made a 3 tier donut cake for a bday... The largest size was a 14 inch. What I did was baked 2. 14 inch cakes which had a dome, kept the dome and just carved to round off the edges . I then carved out the middle, iced and covered with fondant. Also mimic the glaze with white fondant and made giant sprinkles.., sorry if you wanted something easier.. But it actually was. HTH
i think djm3 hit the nail on the head -- perfect answer --
i mean real donut glaze can be as simple as confectioner's sugar and water and you could add white color to make it opaque if you had to but i'd avoid titanium dioxide and avoid as much food color as possible for little kids -- but to make it look like 'donut glaze' just do the fondant on the upper half and let it be a little scalloped around the edges for a great effect --
i made a giant 16" donut shaped cream puff for my kid for his birthday and made it into a race track --
ABake in a roast pan and you'll have an oblong donut - like a maple bar.
I actually make donuts, and my glaze is milk and powdered sugar.
AI did it baking 2 cakes using a bundt cake pan like the one in the picture. Fill 1/3 of the pan so it he cake is not too high. I had to do minimum torting and carving. Used thin royal icing on top and some large sprinkles make with fondant.
Good luck :)
AThank you so much for the feedback! Great answers! I think I might go with 2 16" cakes and then combine them like djm3 mentioned. Just got back from the store and picked them up. Fondant sounds like a great idea, was kind of on the fence with that one or to go with a true glaze. Thanks for the recipe brandisbaked. Wish I had thought of the roaster earlier, would've saved some $$! K8memphis, that sounds absolutely amazing! Hopefully I can figure out how to post once it's complete!
Last thinks in wondering about is will it be strange to combine the two without a buttercream filling? Was trying to keep it as authentic as possible!
AThank you sweettzippy!