I have tried using Silicone moulds for baking cakes before and not had much success. It’s no secret that silicone and I are not best of friends. That is, until my Twitter friend Jackie Heaton aka The Baking Nanna gave me some hints and tips and persuaded me to give it another go and I’m glad I did.
I think these Giant Doughnuts make a great Birthday cake With a difference and an ideal centrepiece on any table.
Jackie was even good enough to share her recipe. So I took myself off to Lakeland to Purchase the required silicone Doughnut Mould These are been sold off for £2:49 as they are going to be discontinued, so grab one before they’re all gone, if this type of novelty bake interest you.
The box contains 3 parts, top / bottom and lid which can be used To create a dip in the doughnut for a deep filling or Just left off (my preference).
- 330g Caster Sugar
- 330g Stork Margarine
- 6 eggs
- 330g S-R Flour
- 1 Tbsp Milk
- Raspberry Jam (Or Flavour of your choice)
- 300ml Double Cream
- 1tsp Caster Sugar
Pre Heat Oven to Gas Mark 4 / 180ºC / 160ºC Fan / 350ºF
Grease each half of the Doughnut moulds well, all you need to use to grease them is Stork Margarine. there is No Need to dust the moulds with flour. (I think this is where I’ve gone wrong in the past)
- Whisk the Eggs and Sugar Together, until well mixed.
- Add the Stork, and whisk together, then finally the Flour
- Divide the mixture between the Two Doughnut Moulds and stand each half on a baking tray.
- Bake on the middle shelf in the oven for 35-40 Mins. (I bake each half separately)
- When you take the mould out of the oven, allow to cool slightly before trying to ease the mould off.
Once you have cooked both halves and they have cooled, you can then fill and decorate them in whatever way you like, filled with buttercream and topped with brightly coloured icing (as a doughnut often is) Or like the one at the top of the page, filled with Jam an cream and topped with a chocolate Ganache, then covered in sprinkles.
Filling your Doughnut:
- Cover the top of one Doughnut half with the jam
- Whisk the Double Cream and sugar, until the cream thickenens slightly
- Add the cream on top of the jam and put the other half of the doughnut on top of the cream.
- I reserve a little cream to pipe around the centre of the doughnut to finish it off.
Making a Ganache:
For the topping on my Doughnut, I used a Ganache of 1:1 proportion
- 100g Double Cream
- 100g Plain Chocolate (at least 70% Cocoa)
- Chop the chocolate into fine pieces
- Warm the Cream in a saucepan, once warmed remove from the heat and add the chocolate.
- Whisk the cream and chocolate together, it may look very grainy at first but keep whisking.
- Once the cream and chocolate are well combined allow to cool for a while, the ganache will thicken slightly, this can then be used to top and drape down the sides of your doughnut.
- Add your desired topping before your ganache sets.
These are also a good way to get children involved in the kitchen. once baked and filled, let your children help decorate them with you.