You Batter Believe It! Incredible Doughnut Illusion Cake [+ Video]
What are illusion cakes? These fantastic cakes fall within a simply gorgeous bracket of baking – one in which your cake takes on the spectacular appearance of another object entirely! Blurring the lines between realism and fantasy, illusion cakes are designed to defy our expectations – a cake may be disguised as a joint of meat, a handbag, a bowl of fruit… the list goes on! With illusion cakes, the only limit is your imagination when it comes to cake design ideas! So where did we start? Well, in celebration of National Doughnut Week, we asked the lovely Mich Turner to produce the tastiest doughnut in town! Check out her recipe below and wow friends and family with your very own Doughnut Illusion cake…
This incredible doughnut illusion cake design actually hides a delicious orange cake, with a gorgeous raspberry marzipan centre. Disguised as a giant doughnut, this wonderful cake would make a fantastic centerpiece at parties. Check out Mich Turner’s recipe, and step-by-step guide on creating your very own doughnut illusion cake below, plus tutorial video at the bottom of this post!
- 6 large eggs beaten together
- 325g* softened unsalted butter
- 325g* golden caster sugar
- 325g* self-raising flour
- zest of 2 large oranges or 3tsp orange oil
*Weigh your 6 large eggs, then measure the same weight of each: butter, sugar and flour
- 400g natural marzipan
- 1 tbsp raspberry powder
- Wilton fuchsia pink icing colour
- 2 tbsp apricot jam
- 150g softened, unsalted butter
- 300g icing sugar
- 4-6 tbsp chocolate ganache (see below)
- 100ml double cream
- 200g unsalted butter
- 400g 70% cocoa solids dark chocolate – broken into pieces
- Measuring spoons
- Bundt tin
- Cooling rack
- Large Serrated knife
- Large plain knife (to cut the cake)
- Small pastry brush
- Cranked handle palette knife, boiling water, jug
- Wilton Cake board
- Wilton Pink fondant
- Wilton White fondant
- Wilton blue, green and yellow fondant
- Flattened sugar pearls ready made
- Icing sugar
- Wilton Rolling pin
- Royal icing (white)
- Piping bags
- No 2 nozzles
- Non-stick baking parchment
1. Beat together the butter and sugar in a mixer until light and aerated.
2. Add the eggs super slowly in slow trickles, until all incorporated.
3. Stir in the orange zest or oil.
4. Fold in the sieved self-raising flour until even.
5. Spoon the batter into the tin, and spread evenly.
6. Bake in a preheated 170°C oven for 45 minutes until risen, golden brown, and a knife inserted comes out cleanly.
7. Remove from the oven and allow to cool for 10 minutes before turning out onto a wire rack to cool completely.
8. Place on a working board, cover with cling film, and chill in the fridge until firm.
1. Knead raspberry powder into the marzipan until fully incorporated and then colour with fuchsia colouring to achieve a deep vibrant pink, even colour. Set aside.
2. Once the cake has cooled and chilled, cut in half horizontally with a serrated knife.
3. Use a teaspoon to carefully dig out a ring trench on both halves of the cake. Aim for approximately 1 inch (2.5cm in diameter).
4. Brush the trench with boiled apricot jam.
5. Knead and then roll the marzipan into a sausage shape to fill the trench on the lower half of the cake. Press into position. Place the upper cake on top.
*Substitute marzipan with pink fondant or coloured white chocolate paste.
1. Make the ganache using the ingredients listed above, and then leave to cool.
2. Melt the cream and chocolate together in a large bowl in the microwave.
3. Bring the cream to the boil in a saucepan and then pour over the chocolate and butter.
4. Stir until all melted and smooth. Allow to cool.
5. Beat the butter and sugar together until light and fluffy. Add the cooled ganache 1 tbsp at a time until you reach the desired intensity.
6. Use the cranked handle palette knife to smooth buttercream evenly over the entire cake. Chill until firm.
7. Dip the palette knife in boiling water and use to smooth the buttercream over the entire cake to create the doughnut shape and finish.
8. Transfer the cake onto a silver board.
1. Knead and roll out the pink fondant on a lightly dusted work surface to a thickness of 2mm- 3mm.
2. Cut the fondant into a scalloped edge ring large enough to cover the top of the ring cake to gently lip the inner and outer edges.
3. Smooth the edges and then lift into shape.
4. Brush the surface with boiling water using a paintbrush to create the glaze.
5. Position the flattened pearls of coloured fondant on the top of the cake.
6. Hand pipe tiny white pearls on the top of the cake to finish.
And there you have it – one stunning doughnut illusion cake, that tastes EVEN BETTER than the real thing!