Homer Simpson Donut Cake (Decorating Base Recipe)
Calories: 30
Adjust Servings Here: 12 servings
Description
A sturdy chocolate mud cake filled with chocolate buttercream, frosted with vanilla buttercream, and finished with fondant. This recipe is designed as a base for decorated and character cakes, including donut cakes and fondant toppers.
Ingredients
Cake Recipe
- 3 layers Chocolate mud cake cooled completely
Buttercream
- 500 g Unsalted butter room temperature
- 900 g Powdered sugar sifted
- 2- 3 tbsp Whole milk or heavy cream
- 2 tsp vanilla extract
- 3 - 4 tbsp Cocoa powder (for chocolate filling only)
Fondant & Decoration
- 1 - 1.3 kgs Fondant (white + colors) I used my Marshmallow fondant
- Pink food coloring (gel)
- Sprinkles
- Mini donuts (store-bought or homemade)
Instructions
- Bake and cool the cake - Bake your chocolate mud cake and let it cool completely. Cold cake is easier to frost and decorate, so once cooled, wrap it well and chill for at least 1 hour. Level the cake layers so they are flat and even.3 layers Chocolate mud cake
- Prepare the buttercream - In a large bowl, beat the butter until smooth and creamy. Add the powdered sugar gradually, then mix in the milk and vanilla until light and spreadable. Divide the buttercream into two bowls. Leave one half plain for frosting the outside of the cake. Add cocoa powder to the second half and mix well to make the chocolate filling.500 g Unsalted butter, 900 g Powdered sugar, 2- 3 tbsp Whole milk or heavy cream, 2 tsp vanilla extract, 3 - 4 tbsp Cocoa powder
- Fill and stack the cake - Level the cooled cake layers. Place one layer on a cake board and spread an even layer of chocolate buttercream over the top. Add the next layer and press gently to level.1 - 1.3 kgs Fondant (white + colors), Pink food coloring (gel)
- Crumb coat - Apply a thin layer of vanilla buttercream over the entire cake to trap crumbs. Chill for 15–20 minutes until set.
- Frost the outside - Cover the cake with a thicker layer of vanilla buttercream. Smooth the sides and top as evenly as possible. Chill until the frosting is firm.
- Cover with fondant - Roll the fondant evenly and drape it over the chilled cake. Smooth the top first, then the sides. Trim excess fondant neatly at the base.
- Create the fondant drip - Roll pink fondant into a rope, flatten slightly, and attach around the top edge of the cake. Pull sections downward to create a drip effect. Add sprinkles while the fondant is still soft.
- Decorate with donuts - Decorate mini donuts as desired and let them set fully. Attach donuts to the sides and top of the cake using buttercream or melted chocolate.
- Finish with topper - Place the fondant topper on the donut pile once all elements are set and stable.Sprinkles, Mini donuts
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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