Chocolate Donut Birthday Cake The Baker Upstairs


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1 cup of caramel sauce. 1 pint of vanilla ice cream. Step 1/3. Thinly slice the donuts. Spread the slices half way overlapping and then roll them up into a rose shape. Melt the chocolate and pour it in the base of a springform pan. Place the donut rose in the pan and allow to set. Step 2/3.


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Cook the milk and yolk mixture, stirring constantly, until the thermometer reads 170 to 175 degrees F and the mixture appears thick and coats the back of the spoon. Pour the mixture through the sieve into the bowl. Stir in the heavy cream. Keep mixing until the mixture is room temperature.


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To make the cake. Preheat the oven to 325 degrees F. Generously mist an 8-inch diameter cake pan with non-stick spray, and line with circles cut from parchment paper. Place the sugar, flours, cocoa, baking powder, baking soda, and salt in a large mixing bowl, and whisk to combine.


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5. Preheat oven to moderate, 180°C. Lightly grease a 24cm savarin pan. 6. Sift flour, baking powder and salt into a large bowl.In a medium bowl, using an electric mixer, beat ½ cup sugar and egg until pale. Beat in oil and vanilla. Stir into flour mixture with buttermilk. 7.


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These giant filled treats started with 18lbs of my Ultimate Vanilla Cake with the centers scooped out to make room for decadently flavored buttercreams: rasp.


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How To: Take one donut and with a butter knife spread on the ice cream and add sprinkles. If you plan on eating as soon as you make them, place in freezer for 10 minutes. Remove donut from freezer and add second donut, a scoop of ice cream and more sprinkles. Drizzle with chocolate syrup and freeze for 5 minutes and you're done!


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These grown-up donuts are made with a moist batter (kudos to the scoop of sour cream) topped with a simple glaze. You don't even have to wait for fresh blueberry season to make these donuts at.


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Again, add 3/4 cup whipped cream in between the layers. For layer 5, place 3 doughnuts in a triangle, then add 1/4 cup whipped cream, just in the center. For layer 6, place a single doughnut on top! To make the fudge sauce, heat the heavy cream in a small saucepan until scalding. Remove from heat and add in chocolate chips.


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Donut Cake: Preheat oven to 350°F. Grease and flour two 8-inch cake ring pans. Set aside. In a large bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat butter until smooth.


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Ice Cream Donuts These vanilla cakes are STUFFED! Last summer brought on a slew of new food and dessert trends, one of my favourites being the ice cream filled donuts that originated in L.A. With Donut Day right around the corner, these giant versions are the perfect way to celebrate!


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Donuts. 2 1/4 teaspoons active dry yeast; 1/2 cup water, warm; 1/2 cup granulated sugar, warm; 1/4 cup evaporated milk, warmed to 110 degrees; 1/2 teaspoon salt


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Customized with your favorite ice cream & cake flavors, a Baskin-Robbins Ice Cream Cake is the perfect treat for any occasion. Create your masterpiece. Skip to Content. Your faves, faster. Order scoops, sundaes & more for pick up in as little as 15 minutes! Order Now X. toggle menu. My Account Log Out. Sign Up Log In. Order Online;


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Combine ground doughnuts with melted butter in a bowl. Press mixture into the bottom of an 8x8-inch glass baking dish. Freeze crust for 10 minutes. Spread ice cream over the frozen crust. Place back into the freezer for about 5 minutes. Meanwhile, combine milk, pudding mix, and instant coffee until smooth. Fold in whipped topping and spread.


Chocolate Donut Birthday Cake The Baker Upstairs

Instructions. Cut each donut, horizontally in three pieces. Line a loaf pan with plastic wrap and cover the bottom with donuts, breaking them in pieces to make them cover the bottom. Top with a layer of ice cream, then a layer of donuts, then ice cream, donuts then ice cream. You will have three of each layer when you are done.


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Instructions. Set the ice cream on the counter for 5-8 minutes to soften. While softening take a 9" X 5" X 3" loaf pan and line it with plastic wrap by length and by width so that the plastic overhangs on all 4 sides, this will help you remove the cake from the pan later.