Free Project - Gravity Defying Donut!

Play around with and personalise this gravity defying donut!

Image credit: #NationalHandwritingDay - Gravity Defying Donut!

Enjoy this free character tutorialspecially for #NationalHandwritingDay! (23.01.2019)

This fun birthday design from Laura Dodimead wowed everyone in the CD&S office, it’s just so cute!  Make it your own by playing with colours, pattern, animation, expression and flavours!
 

Download your template here

Download your Kawaii outlines here

 

Difficulty: intermediate 
Techniques: cake frame, cake carving 

 

Leeanne (editor): I want to try a disco donut!

 

Gravity Defying Donut

 

You will need

Edibles:
sandwich layers of Victoria sponge cake
white chocolate ganache
strawberry jam
2kg sugarpaste food colour paste: pink, yellow, blue, green, purple, black and orange (QFC)
food colour paste: chestnut (Squires Kitchen)
wafer paper
food colour liquid: chestnut (Squires Kitchen)
airbrush colour: pink and blue (Magic Colours)
rice crispy treats x 4
royal icing
buttercream
edible glue

EQUIPMENT:
Cake Frame minion kit
rolling pin
drill
custom cut rectangle drum (14.5cm)
2cm drill piece
pizza wheel
carving knife
palette knife
craft knife
Bellisimo smoothers
5-6cm plastic cylinder
airbrush
dowels
rainbow pastel ribbon 15mm
hand saw
foil
scissors
wire
double-sided tape

 

METHOD

1 Assemble your cake frame, minion set. Take a 15cm square cake board and measure out a mark to the size of 14.5cm, cut down with a hand saw. Measure the gap between the cake frame leg stands and mark out evenly on your custom-made board. Drill two 2cm holes where you have marked your board, then cover in foil. Roll out 250g of white sugarpaste and lay it over the board, securing with a little water.

DONUT STEP 1

2 Sit the custom board onto the leg supports of the cake frame ensuring its a tight fit.

DONUT STEP 2

3 Mould together all 4 rice crispy treats into a semi-circle and attach with royal icing to the underside of the custom board (you may need to cut out a section to fit the cake frame legs) and allow to set.

DONUT STEP 3

4 Take each layer of cake and begin to stack, filling with jam and buttercream as you go.

DONUT STEP 4

5 Sterilise the plastic cylinder in boiling water and dry, then insert into the centre of the cakes (use a knife if you need to).

DONUT STEP 5

6 Take the carving knife and begin to carve the stacked cakes into a circle, trimming off any sharp edges so that it resembles a doughnut shape.

DONUT STEP 6

7 Apply a thick layer of white chocolate ganache, including the centre of the acrylic cylinder and allow to set in the fridge for an hour.

DONUT STEP 7

8 While the cake is setting, colour 10g of sugarpaste pastel yellow, pastel green, pastel purple, pastel orange and black (using a tiny amount of the food colour paste to achieve the pastel shade) and colour 10g of hot pink (using more food colour paste to achieve the darker shade). Colour 50g of sugarpaste pastel blue. Colour 250g of sugarpaste pastel pink. Finally, colour 1kg of white sugarpaste with a small amount of chestnut paste.

DONUT STEP 8

9 Roll out coloured chestnut sugarpaste to 2mm thick and very gently lay over the back half of the doughnut. Gently push paste into the cylinder to cover the edges, without ripping. Cover acrylic supporting legs with the excess chestnut sugarpaste and blend in at the top. Smooth around to the front and trim off any unevenness to the front of the cake.

DONUT STEP 9

10 Roll out the pastel pink sugarpaste to a thickness of 2mm. Take the pizza wheel and cut a curvy outline,

DONUT STEP 10

11 Gently lift the paste and attach to the front of the doughnut cake for the icing. Gently push pink paste into centre of the cylinder and smooth down and smooth over with flexi smoothers for a flawless finish.

DONUT STEP 11

12 Take two small balls of black sugarpaste and attach to the cake above the hole for the eyes.

DONUT STEP 12

13 Roll some tapered sausage shapes of black sugarpaste for the eyelashes, and another long thin sausage shape for the mouth and secure with edible glue.

DONUT STEP 13

14 Add two tiny dots of white sugarpaste to the eyes for eye shine.

DONUT STEP 14

15 Roll out tiny, thin sausage shapes with all the pastel colour pastes, to create the sprinkles and attach with a little edible glue. Disperse randomly over pink sugarpaste (icing), as well as scattering a few over the board.

DONUT STEP 15

16 To make the arms, heat up two dowels over a naked flame and bend into desired position. Run under cold water to re-set. Wrap in the chestnut sugarpaste and insert into side of the cake, using a little edible glue to support.

DONUT STEP 16

17 Divide leftover pastel blue sugarpaste into two, and roll into an oval. Cut a small line half way in, open up and wrap around bottom of the leg to create shoes and blend together at the back.

DONUT STEP 17

18 Roll two thick white sausage shapes and flatten, wrap around the base of the shoe. Then roll thinner sausage shapes and place on the top of the shoe for laces.

DONUT STEP 18

19 Take a piece of wafer paper and fold into a cone, trim excess to create a flat base. Fill the airbrush cap with the pink airbrush colour and spray stripes from the top to the bottom of the cone and set aside to dry.

DONUT STEP 19

20 Twist wire around a paintbrush to make a spiral, and repeat to make a second. Push both spirals into the top of the cone.

DONUT STEP 20

21 Secure the party hat on the top of the doughnut cake at a slight angle with a small amount of edible glue.

DONUT STEP 21

22 Lastly, use some double-sided tape to  secure the ribbon onto the side of the board.

DONUT STEP 22

 

Add a little Kawaii...

"Whether you love to make cupcakes, cake pops, iced cookies, pastries or celebration cakes; you can always add an extra layer of character fun with these Kawaii expressions. Trace on paper then imprint onto your chosen cake using a Dresden tool or sterilized pin, then add your Kawaii character with royal icing, melted chocolate, sugarpaste or edible paints.”

Kawaii


 

For more amazing recipes, decorating inspiration and more, pick up your copy of Cake Decoration & Sugarcraft today!

 

 


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