So I wanted to surprise my sister this weekend with a jelly doughnut layer cake, I have the design and filling planned out but I just can’t figure out how to make a “doughnut flavoured cake”. I’ve heard people using nutmeg and cinnamon to mimic the flavour but I wouldn’t know what amounts to use of those either. I’m new to cake baking, is there anyone who can help me out? Sorry if this question is a little confusing, this is my first time posting in the forums! Thanks all!
Sorry I cannot help you w/that flavor I just wanted to let you know that being new to this forum you will not be able to reply to any post so feel free to start a new post referring to this one if/when you have anything more to say Good luck with finding the answer you are wanting
the main thing that makes doughnut a doughnut is that they are fried — cake is baked right so there’s a big difference right there —
so y’know what would taste like doughnuts? doughnuts! what about a layer of real donuts in there? but fried foods get soggy when they are enclosed like that —
I think I would get some doughnut holes and use them for the bottom border— so they won’t get soggy —
what do you think?
but here’s another idea — you can get canned biscuits and make your own donut holes the exact size you want — we used to just tear a hole in the center and fry them — roll in cinnamon sugar — mmmmm
but here’s another idea — you can get canned biscuits and make your own donut holes the exact size you want — we used to just tear a hole in the center and fry them — roll in cinnamon sugar — mmmmm
I tend to agree with kakeladi and -k8memphis, if you want real doughnut flavor, you are going to have to incorporate real donuts. Another idea would be to make the cake "look" like a donut. Use fairly large pans and stack two or three layers, cut out a hole in the middle, slightly carve to round the edges like a donut. Fill between the layers with whatever filling you planned to use and frost with a simple, vanilla frosting or drip.
true on the cake donuts but they would still lose that crisp edge
I've used this yeasted coffee cake many times. It's veeeerrrrryyyy tender. Make this batter, but not the cinnamon topping. Do all your layers separately so you don't have to torte. Pop them in the freezer still in the pan so they firm up well before attempting to release. Be sure to use parchment. I'd assemble and ice this frozen, personally.
Best I could come up with
https://www.dessertfortwo.com/yeasted-coffee-cake-2/
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