Step 4 For the decoration, mix icing sugar in a large bowl with 21/2tbsp water to make a smooth, spreadable icing. Remove 1tbsp icing to a small bowl and add enough pink food colouring paste to achieve the desired shade. Cover and set aside. Sadly, it's not the healthiest of things, containing 227 calories, 9.2g of fat and a whopping 32g of sugar - and that's just in one sixteenth of it! Step 1 Grease and line two 23 x 33cm (9 x 13in) shallow baking trays with baking parchment. Beat the butter and caster sugar in a large bowl with an electric handheld whisk, until pale and fluffy. Add the eggs and beat again until just combined. Sift in the flour and custard powder and mix with a wooden spoon. Bring together and shape into a disc with your hands, wrap in cling film and chill for 30min. If you are wondering what a doughnut cake matches compared to regular doughnuts, then think 8 in 1.

This giant doughnut cake must be the laziest way ever to make a cake in the air fryer and without a cake box mix in sight. A cake doughnut or a giant cake doughnut is essentially a large doughnut. Instead of rolling out your doughnut dough, you load it into a doughnut mould. Or if you fancy something a little more ambitions we have a set of giant classic biscuits from a giant jammy dodger to a giant custard cream. Hey! it's Mrs Barry here, Pancake day or Shrove Tuesday isn’t far away now. It’s known as a day... Read nowStep 1 Grease a 23cm round springform tin and line the base with baking parchment. In a large bowl beat butter and caster sugar with a handheld electric whisk until pale and fluffy. Add egg and vanilla and beat again until just combined. Add flour and mix in with a wooden spoon. Bring together with your hands, shape into a disc, wrap tightly and chill for 1hr. However, a doughnut is essentially a bread dough that has been modified for doughnuts, whilst a cake mix is much wetter and tastes somewhat different. Air Fryer Doughnut Mould Good Housekeeping’s cookery director loves the recipe for chocolate oat biscuits and says she has lost count of the amount of times she has made them (and passed on the recipe). Kids can even help paint on the chocolate at the end.

Selection of Gold Plated Teatime Charms. Tea Cup, Teapot, Bourbon, Rich Tea, Custard Cream, Jammie Dodger. Slide On or Clip On. Place the biscuits on one of the lined baking sheets and chill them while you roll out the remaining dough to make 12 more custard cream biscuits. Chill the biscuits for 30 minutes and heat the oven to 170°C/150°C fan/325°F/Gas 3. Sift in the flour and custard powder and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork the biscuit dough. Mix in a bowl 240ml/1 cup of icing sugar with 3Tbsp of whole milk. Mix well with a teaspoon of vanilla essence until you have a glaze.It was such a long time ago and when I got a few sent over this summer, the giant doughnut cake is what I was most excited to use. To transform yours into a jam doughnut cake, slice in half and load with strawberry jam and cream. Then glaze with icing as usual. Air Fryer Cake Doughnut Glaze I was also pleased that it fitted perfectly in the air fryer and I could grab the just made doughnut dough and load it straight in. Doughnut Cake Mix Step 5 Meanwhile, make the filling. In a large mixing bowl, beat butter, icing sugar and custard powder with a handheld electric whisk until light and fluffy. Make the biscuits. Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 2-3 minutes, until light and creamy. Add the egg and vanilla and thoroughly mix.

Bake the biscuits for 15-20 minutes until just starting to brown around the edges. This dough is a typical custard cream dough and is very weak, it will get stronger as it cools so leave it to cool fully in the baking trays respectively. If you want it harder bake for longer although it is likely to brown / be more crunchy and less authentic. Foil could be used to stop it burning but keeping to the steps above makes it taste melt in the mouth and super authentic! As the supermarket giant has been spotted selling a giant version of a custard cream biscuit, but in cake form. I love to have my giant doughnut cake glazed with pink icing and plenty of sprinkles. Or as us Brits would call it 100’s and 1000’s. Bavarian Cream Custard Filling - Homemade Recipe Original Natural Flavor - Pastries, Layer Cakes, Sweet Dough, Filled Donuts - Get CreativeThe doughnut cake mix, is the laziest part of the recipe. We loaded the ingredients for the doughnut dough into the bread maker and let the bread machine do the hard work! My doughnut dough that I can normally get 8 doughnuts out of, instead makes one giant one. Difference Between Doughnut & Cake?

I prefer turning my giant doughnut cake into a jam cake. I was born in England and grew up eating Victoria sandwich sponge cakes. I always loved that amazing jam and cream filling. Make the crème au beurre. Tip the sugar into a small pan, add 2 tablespoons of water and bring it to the boil. Boil the mixture until the temperature on the sugar thermometer reaches 115°C/239°F. Step 2 On a lightly floured surface, roll out dough to a rough circle just smaller than the tin. Transfer to the prepared tin and use your fingers to press the dough so it spreads to evenly fill the base of the tin. Using a 6cm round cutter, stamp out and discard a circle from the middle of the biscuit. Chill for 30min. Step 3 Preheat oven to 180°C (160°C fan) mark 4. Bake biscuit for 50min, until golden. Remove from oven and whilst still hot stamp out the hole in the middle again, if it’s not well defined. Cool completely in the tin, then transfer to a serving plate or board. Divide the dough in half and shape each half into a flat disc, then wrap and chill them for 1 hour.The custard cream is one of the most popular biscuits here in the UK. 2 custard flavour biscuits wedged with a custard flavour buttercream, perfect for dunking in a cup of tea or coffee normally. But lets try to make the biggest one in the World! Yep, a giant custard cream. Using 64 times the amount of dough for a normal one – amazing for a Birthday cake alternative! Wheat Flour (with added calcium, iron, niacin (B3) and thiamin (B1)), Icing Sugar, Palm Oil, Glucose Syrup, Dried Skimmed Milk, Rapeseed Oil, Sunflower Oil, Invert Sugar Syrup, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Flavourings, Salt, Whey Powder (Milk), Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Colour (Beta-Carotene). Barry and Alec respond to the current Covid-19 situation and talk about how they're planning to... Listen now