Giant Frosted Donut Cake
Ready In: 34 mins
Serves: 8
Yields: 1 Large donut cake
Ingredients
- 1 boxed cake, plus ingredients according to package or 1 your favorite recipe for cake
- 1 (16 ounce) can frosting or 1 (16 ounce) can your favorite recipe for frosting
- assorted color sixlets candy
- 2 donut bundt pans for baking cake
- melon, baller
- icing, bag and pastry tip
Directions
- Mix batter according to package or recipe directions.
- Divide batter equally into two donut bundt pans.
- Bake for the suggested amount of time (found on the box of cake mix).
- Remove cakes from oven and allow to completely cool, about 2 hours.
- Remove cooled cakes from pans and place them flat side down on a parchment paper covered plate.
- Transfer cakes to freezer and allow to harden, about 1 hour and up to two days.
- When the cakes are hard, remove them from the freezer and turn them upside down on a level surface (cutting board or plate).
- Use a sharp knife to level the flat side of the cakes off a bit.
- Taking the melon baller, scoop out a ring around the middle of each cake.
- Spoon about half of your frosting into a piping bag fitted with a large round tip, #2A or bigger.
- Fill the scooped out portion of the cakes with this frosting.
- Place one cake on top of the other, flat sides together to form a giant donut cake.
- Frost the top of the donut with the remaining frosting.
- Place sixlet “sprinkles” randomly over the top of the cake.
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