Donut Theme Cake

Directions

White Cake

1. Preheat oven to 350°F (176°C). Generously spray 2 bundt pans. 
   
2. In a medium bowl mix eggs, oil and water until combined.
3. Add 2 packages of Kinnikinnick White Cake Mix. Mix until combined and batter is smooth.
4. Divide batter evenly between bundt pans.
5. Bake in preheated oven for 35 - 40 minutes or until cake springs back to the touch.
6. Remove from oven and let cool for 5 minutes.
7. Invert bundt pans onto cake boards.
8. Cool completely.   

Raspberry Filling 

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar. Mix until smooth and incorporated.
3. Add lemon juice. Mix until incorporated.
4. Fold in raspberries. Cover icing or place icing in a piping bag. Do not refrigerate.

Vanilla Buttercream Icing  

1. In medium bowl mix butter until smooth.
2. Slowly add in sifted icing sugar mixture 1 cup at a time alternating with milk. Mix until smooth and incorporated.
3. Add food colouring 1 - 2 drops at a time. Mix until combined.
4. Cover icing. Do not refrigerate.

Assembly 

Slicing Cake 

1. Once cakes have cooled, slice a thin layer off top of each cake to create a flat even surface.
2. Take a spoon and scoop out an indent/canal around the top of each cake about 2 inches deep (leaving 1½ inches of cake along the inside and outside edge of the cake. 

Filling 

1. Fill indent with Raspberry Filling. Use an offset pallet knife to smooth filling (even top layer).
2. Place both cakes in the freezer to set for 30 minutes.
3. Remove cakes from freezer and invert one filled cake on top of the other (both filled sides facing inwards to create a donut shape).
4. Using your hands, line cakes so there seams are flush. 

Icing Cake 

1. Pipe or spread a thin layer of Vanilla Buttercream Icing along the outside of the Donut Theme Cake. This is the crumb coat to help seal cake layers together and prevent crumbs in your final layer.
2. Smooth with an offset spatula.
3. Place Donut Theme Cake in the refrigerator for 30 minutes.
4. Remove Donut Theme Cake from refrigerator cover with final layer of Vanilla Buttercream Icing.
5. Smooth icing with wet hands or a wet offset spatula to create a smooth shinny layer.
6. Place remaining Vanilla Buttercream Icing in a piping bag with a small star tip.
7. Place iced Donut Theme Cake on serving tray (use the aid of cake board to move).  
   
8. Pipe a small shell border around base of Donut Theme Cake (optional). 

Rolled Fondant Decoration

1. Colour rolled fondant with a few drops of pink food colouring.
2. Work coloured fondant in your hands to create a smooth even-coloured fondant.
3. Using a rolling pin, roll out fondant with the aid of icing sugar or a piece of parchment paper.
4. Cut an uneven round circle (to resemble dripping icing)  approx. 8 inches round.
5. Cut a small circle in the centre (approx. 2 inches round).
6. Wet the top of Donut Theme Cake with water using your hands or a pastry brush.
7. Carefully lay fondant cut-out on top of Donut Theme Cake to resemble dripping icing.
8. Use your hands to help smooth fondant on Donut Theme Cake.
9. Use the handle of paint brush or wooden spoon to help adhere rolled fondant to centre hole of cake (create a smooth finish).
10. Using a slightly wet paint brush or pastry brush, wet rolled fondant to create a shine.
11. Sprinkle wet fondant with edible confetti sprinkles. 
    Yields 1 cake