Rainbow Mini Donuts

 
Due to popular demand and a bit of confusion, we created a separate and new post for our rainbow mini donuts which we originally published with our One Cake Two Ways how-to last year. As the donut recipe to top the cake was at the bottom of the post, many were missing it when we pointed it out on Instagram last week.  So here it is, now with it's own link.  Thanks for reading!





Mini Donuts

To make the donuts
1 Mini Donut Pan
1 cake mix + cake mix ingredients (eggs, oil, water) or follow one of our favourite cake mix recipes here or here.
food colouring

Make the white cake mix by following the boxes directions or feel free to make your own from scratch! Separate equal parts into 3 or 4 different rainbow colours and leave one bowl plain as well of your liking.  Drop random colours to make solid coloured donuts, or create rainbow ones as well by dropping 3 or 4 different colours into each donut form and then add a bit of one plain batter.  Mix gently using a toothpick to create a marbled effect.  Bake as directed.  Approx. 10 minutes at 350F.

Royal Icing for Donuts
(from Butter Baked Goods, published by Random House)
(Makes approx. 4 cups)
4 cups icing sugar
1/4 cup meringue powder
6 to 8 tablespoons water
food colouring 
complimentary sprinkles

In a stand mixer fitted with a whisk attachment, combine the icing sugar and meringue powder. Mix on medium speed until the meringue powder is evenly distributed throughout the icing sugar. 
2. Turn the mixer to low and slowly add the water, little by little, until the icing reaches the desired consistency. 
3. Once the water is incorporated, beat the mixture on high to create some volume and lightness in the icing.

 Ice the donuts as you wish.  Save a few to ice using the chocolate ganache as well.  Sprinkle with complimentary sprinkles.

For the Ganache
1 cup of heavy cream
8 oz. Belgium chocolate chips

Heat the cream on the stove top until you see the cream coming to a simmer.  Remove off burner.  Add the chocolate and cover with a lid.  Wait five minutes.  Then with a whisk, start whisking from the center until well mixed.  It will turn into a velvety ganache. Leave for ten minutes before using. Note: The longer you leave the ganache sit, the thicker it will get, so time is of the essence.  If you want a thinner ganache topping, pour over almost instantly.  If you want it thicker like ours, wait a few minutes. Also if you stir it too much, it will loose it's sheen.  Pour over the cake, ever so gently, and then slowly push ganache over edges till it starts to drip down the sides.

Eat on their own, or top a cake! (See image below).








Jan Halvarson

3 comments:

Minty Frosting said...

I love all the colors you used! These look delicious.

-Greta
www.mintyfrosting.com

Jan Halvarson said...

Thank you Greta!

Jackie Pandason said...

Omigosh, they look so pretty and delicious! I so want some :)

-Jacqueline
http://jackieomy.blogspot.ca/

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