Mini Donut Cakes!!

Coffee, Cardamom, Cacao Nib

I’ve been hyper fixated on making donut cakes—The original idea came Michelle Morfett in New Zealand. Owner of Mint Cakery in Auckland New Zealand. She made a raspberry jam donut cake which inspired me to explore ways to make cake, feel like a donut. I love donuts, but I don’t like making them, because they are labor intensive and frying donuts takes time and precision.

I, of course made them my own. By using a buttermilk style cake, rolled in a really lovely Cardamom sugar- The cardamom was ground whole getting all the lovely floral notes from the cardamom pod itself as well as the seed. I filled mine with whipped cream and raspberry jam and sold them around Christmas time as a Christmas theme cake. They were a crowd favorite.

Today this Donut cake was inspired by an actual donut, from Liz Ho at Birdhouse bake shop. She does lovely donuts— I sometimes cruise her instagram feeling inspired by her over all feel to her creations. Her donuts make my mouth water every time!!

These are a little labor intensive, but for me the finished outcome is so worth the time and care, and I promise just as delicious :)

You’ll want to make the pastry cream the day or night before, so it has time to set and chill in the refrigerator overnight.

You’ll need for this recipe-