Gorgeous Donut Cake Tutorial

Instructions

Instructions for Donuts

1. Melt the candy melts with a tbsp of coconut oil or paramount crystals in the microwave on increments of 30 seconds until smooth.
2. Dip the donuts in the chocolate and immediately add sprinkles.
3. Let sit until hardened. 

Instructions for the cake

1. Place a dollop of buttercream into the center of the cake board.
2. Position the cake on top using the buttercream as a “glue” to hold it in place.
3. Add buttercream to the first layer to act as a filling.
4. Place the second layer of cake on top.
5. Add a layer of white buttercream to the outside of the cake, and smooth down, it doesn’t need to be perfect.
6. Dye a cup of buttercream green and one orange (or your selected colors)
7. Add a spoon full around the cake in random spaces.
8. Use a bench scrapper or cake smoother to blend in the colors creating a marbled pattern.
9. Using the left-over candy melts from the donuts, reheat in the microwave (still inside the piping bags) for 20-30 seconds. Or until no longer solid.
10. Add a drip going around the cake.  The chocolate should be fluid and flow nicely if using the chocolate from the donuts with the added oil.
11. A little will go a long way.
12. While the chocolate sets add remaining colored buttercream to piping bags fit with a 1M or Tip 24.
13. Pipe rosettes around the top of the cake
14. Position donuts where you want to go.
15. Use the skewers to hold the donuts in place (notice the donut is off centered so the stick won’t be visible.
16. If you need to cut down the skewer, be sure to seal off the cut with left over chocolate to make sure no pieces, come off in the cake.
17. If adding a third donut to the top, use toothpicks to hold it in place.
18. Add an icing border or a ribbon border to the bottom of the cake.
19. Clean up the board before presenting.

Instructions for Donuts

1. Melt the candy melts with a tbsp of coconut oil or paramount crystals in the microwave on increments of 30 seconds until smooth.
2. Dip the donuts in the chocolate and immediately add sprinkles.
3. Let sit until hardened. 

Instructions for the cake

1. Place a dollop of buttercream into the center of the cake board.
2. Position the cake on top using the buttercream as a “glue” to hold it in place.
3. Add buttercream to the first layer to act as a filling.
4. Place the second layer of cake on top.
5. Add a layer of white buttercream to the outside of the cake, and smooth down, it doesn’t need to be perfect.
6. Dye a cup of buttercream green and one orange (or your selected colors)
7. Add a spoon full around the cake in random spaces.
8. Use a bench scrapper or cake smoother to blend in the colors creating a marbled pattern.
9. Using the left-over candy melts from the donuts, reheat in the microwave (still inside the piping bags) for 20-30 seconds. Or until no longer solid.
10. Add a drip going around the cake.  The chocolate should be fluid and flow nicely if using the chocolate from the donuts with the added oil.
11. A little will go a long way.
12. While the chocolate sets add remaining colored buttercream to piping bags fit with a 1M or Tip 24.
13. Pipe rosettes around the top of the cake
14. Position donuts where you want to go.
15. Use the skewers to hold the donuts in place (notice the donut is off centered so the stick won’t be visible.
16. If you need to cut down the skewer, be sure to seal off the cut with left over chocolate to make sure no pieces, come off in the cake.
17. If adding a third donut to the top, use toothpicks to hold it in place.
18. Add an icing border or a ribbon border to the bottom of the cake.
19. Clean up the board before presenting.