Do I need to say anymore? I think the title speaks for itself. The only thing better than donuts, is giant ones.

I am going to cake giant donuts, and I’m very excited about this. I’m going to make a half dozen donuts that range from Lemon Meringue, Coconut Cream, Mint Oreo, S’mores, and of course a classic Sprinkle so that I can pay homage to Homer Simpson. I‘m even making a Carnival themed donut topped with caramel corn, rock candy and cotton candy!



I just want to take a moment to say that, as a Canadian, I feel slightly guilty for using the word “donut” when I should be using “doughnut”. But “doughnut” is so hard to pun with!

 Where Do I Buy My Ingredients & Tools??

When you're baking a fabulous cake, you donut want to schlep all the way to three different stores to pick up your ingredients & tools. You make live a little easier for you, I've organized everything I used on a shoppable Parsel page for you right here! You donut need to thank me. ;)


Baking Your Donut Cakes!

Ingredients & Tools You Will Need:

2 x 6lb portion of Yo’s Ultimate Vanilla Cake - find my recipe here

6lb + 8lb portion of Yo’s Ultimate Chocolate Cake - find my recipe here

Rubber Spatula 

Food Scale

5 Giant Donut Pan Sets

2 x 8” Round Cake Pans, lined with parchment paper

Vegetable Shortening

Parchment Paper


Get My GIANT Donut Pans - right here!

I donut know how to describe how great these pans were - way simpler than carving! 

Prepare all of your cake pans by greasing them well with vegetable shortening. I cut strips of parchment paper that were 1” x 4” and laid eight of them in each donut pan half in a clock formation.

Once all of your chocolate and vanilla cake batter is ready, pour 2lbs of vanilla cake batter into 4 of the donut pan halves and the two 8” round pans. Pour 2 1/4 lbs of chocolate batter into the remaining 6 donut pan halves. 

Bake the cakes at 350º for about 40 minutes or until a toothpick inserted in the centre comes out clean. Allow the cakes to cool completely in their pans.





Preparing Your Donut Cakes!

Ingredients & Tools You Will Need:

Serrated Knife

Small Serrated Knife

3” Round Cutter




Begin by leveling all of your half donut cakes by running your serrated knife along the top edge of each pan.




If your cakes are difficult to remove from their pans, as mine were, rotate them over a hot burner for 30 seconds or so. This will help melt the shortening.




Remove the two 8” round vanilla cakes from their pans, and level them to be the same height as your donut cake halves.

Using your small serrated knife, round the edges of both 8” vanilla cakes to mimic the shape of the donut cakes. Flip both cakes over so that the flat side faces up. Use the 3” round cutter to mark a circle in the centre of each cake. Scoop out a portion of cake from the centre of each, being careful to only dig in half way and not poke right through to the bottom.




Now, eat the vanilla cake you just scooped out. Quality control is an important part of being a cake decorator. 



Filling Your Donut Cakes!

You Will Need:

Italian Meringue Buttercream - find my recipe here

 Coconut Cream Filling - find my recipe here

Simple Syrup - find my recipe here

Lemon Curd - find my recipe here

Wilton Pink Icing Color 

Wilton Kelly Green Icing Color

Peppermint Extract

Creamed Coconut

½ recipe Vanilla Frosting (link to Colour Wheel) - find my recipe here

Chocolate Buttercream - find my recipe here - or 2oz of melted Semi Sweet Chocolate

Small Offset Spatula



I really wanted to make every donut different. That’s the best part about buying donuts in my opinion - selection!

I used a variety of flavour combinations and fillings, because I always have them handy in my kitchen. I coloured and flavoured my buttercream to fill each donut as I went along. Feel free to use whatever fillings you love most.




I filled my donut cakes as follows:

  1. Vanilla donut with lemon buttercream (lemon curd and buttercream mixed together)
  1. Vanilla donut with pink buttercream
  1. Vanilla 8” cakes with coconut cream filling and coconut buttercream (creamed coconut and buttercream mixed together)
  1. Chocolate donut with vanilla frosting
  1. Chocolate donut with mint green buttercream
  1. Chocolate donut with chocolate buttercream



Simply fill each donut with a layer of filling, place the second cake on top, and smooth away any excess from the outside and the inner circle.




Place your donut cakes in the fridge to chill while you prepare the glazes and toppings.



Topping Your Donut Cakes!


Let's break this down by donut type. They all deserve a moment in the spotlight. ;) 


Lemon Meringue Donut:

Vanilla Glaze - find my recipe here

Jumbo Marshmallows 

Lemon Curd

Piping Bags

#807 Round Piping Tip

#825 Star Piping Tip

2 Egg Whites 

¼ cup Sugar

Pinch of Cream of Tartar



 Homer Simpson Sprinkle Donut:

Vanilla Glaze

Wilton Pink Icing Color

Jumbo Fondant Sprinkles - find my process here



Coconut Cream Pie Donut:

Italian Meringue Buttercream

 2 cups Toasted Coconut Chips



 Carnival Donut: 

Vanilla Glaze

2 cups Caramel Popcorn 

6 Pink and Blue Rock Candy Sticks

Cotton Candy

2 Candy Sticks



Mint Oreo Donut:

Vanilla Glaze

Wilton Kelly Green

Wilton Leaf Green

Peppermint Extract

8 Oreo Cookies

8 Peppermint Patties

Chocolate Mint Bark



 S’mores Donut:

Chocolate Glaze - find my recipe here

6 Graham Crackers

Jumbo Marshmallows 

S’more Chocolate Bark



Tools You Will Need:

Small Offset Spatula

Rubber Spatula 

Chef’s Knife 

Brûlée Torch



I decorated my donuts one at a time. I flavoured and coloured my glaze first for the Homer Simpson Sprinkle Donut and the Mint Oreo Donut cakes.

I glazed the donuts by pouring on some glaze and guiding it down the sides with a small offset spatula.




You will want to have all your toppings ready to go. Top each one of your donuts with the toppings piled high while the glaze is still wet. These were a lot of fun to decorate. You can use whatever topping you enjoy!

To make the Meringue for the Lemon Meringue donut cake, heat the egg whites, sugar and cream of tartar in the bowl of a stand mixer on top of a pot of hot water. 

Once they are very warm to the touch, whip them with the whip attachment until stiff peaks form. 

I place a jumbo marshmallow into the bottom of the hole of the Lemon Meringue Donut cake. Then I piped it high with lemon curd. Now pipe the meringue onto your donut and gently brown it with the brûlée torch.




Don’t forget to toast the marshmallows on your S’more Donut Cake as well!



Where am I going to find a box big enough for a half dozen jumbo donut cakes?

Where am I going to find a jumbo coffee cup?

How am I going to eat all these donut cakes?

So many questions…