Home Contact Sitemap login Checkout

Contact Account

Kinnikinnick

Kinnikinnick

Kinnikinnick Foods
  • Home
  • News
  • Product Line
    • Product Line
    • Breads
    • Buns
    • Cookies
    • Donuts
    • Mixes & Baking
    • Pie Crusts
    • Product Allergens List
    • Free from Top 8 allergens
  • Recipes
  • About Us
    • About Us
    • About Kinnikinnick
  • FAQ's
  • Kinnikinnick Fresh
    • Kinnikinnick Fresh
    • Kinnikinnick Fresh
Print This Page


Donut Theme Cake

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
Share Buttons Inserted Here, the share buttons will be dynamically placed here. No need to do anything here.
Prep time

30 mins

Cook time

30 mins

Total time

90 mins

Ingredients  

White Cake 

2 packages Kinnikinnick White Cake Mix (1000 g)
8 large eggs (448 g)
2 cups water (480 g)
1½ cups vegetable oil (173 g) 

Raspberry Filling 

⅓ cup butter (76 g)
1 cup icing sugar (160 g) 
1 - 2 tbsp lemon juice (30 g) 
1 pint fresh raspberries (225 g)

Vanilla Butter Cream Icing 

1 cup butter (227 g)
3½ cups icing sugar (560 g)
¼ cup milk 2% (50 g)
1 tsp vanilla extract (2 g) 
3 - 4 drops brown food colouring 

Decorations 

100 g rolled fondant (gluten-free) 
 2 - 3 drops pink food colouring 
edible confetti sprinkles (gluten-free)


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 


Tips & Variations

  • Extra cake that is removed from centre can be used for cake pops, trifle or for snacking.      
  • Equipment required: two 9 inch cake boards, small paint brush or pastry brush, one pasty bag and a small star tip. 

 

 

Stock up your pantry



White Cake Mix

White Cake Mix

Made for celebrating, unbelievably easy & versatile gluten-free White Cake Mix is perfect for birthday cakes, cupcakes & shortcake. A pantry staple. Use in all your favourite gluten-free recipes & check out ours.
Weight: 500g/ 17.6oz
Qty/Pkg: By Wt.

Read More




Contact

10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

Company

Careers

FAQ’s

Heritage

Site Map



© 2020 Kinnikinnick Foods & Kinnikinnick Fresh Bakery

Built by Mediashaker on ShoutCMS | Terms & Policies