#Bookcook – Giant Donut Cake – I Kill Giants by Joe Kelly, J.M. Ken Niimura

Synopsis

Barbara Thorson, a girl battling monsters both real and imagined, kicks butt, takes names, and faces her greatest fear in this bittersweet, coming-of-age story called “Best Indy Book of 2008” by IGN.

Have you come to battle your demons, Barbara has, and I know I have? Oh wait, this is cake. Nope, no slaying of anything but a slice of this cake. So come with me on an epic and emotional heroes journey whilst slaying this bad-ass donut shaped cake from Epicurius.

I Kill Giant is a graphic novel based around a child slaying demons and giants. It is emotional and wonderful. You simultaneously cheer Barbara on and want to grab her into a huge hug. There is no thing as giants, right?


Giant Vanilla Donut Cake

Recipe from Epicurius.

INGREDIENTS

YIELD Makes 1 (23 cm/9 in) cake

  1. Cake:
    • 230 g (8 oz/2 sticks) unsalted butter, plus extra for greasing
    • 230 g (8 oz/1 cup) caster (superfine) sugar
    • 4 medium eggs
    • 230 g (8 oz/1 3/4 cups) sifted self-rising flour
    • 1 tsp baking powder
    • Pinch of salt
    • 2 tbsp whole milk (if needed)
  2. Pink vanilla bean icing:
    • 500 g (1 lb 2 oz/4 cups) icing (confectioner’s) sugar
    • 1 tsp vanilla bean paste
    • 50 ml (2 fl oz/1/4 cup) full-fat (whole) milk
    • Pink natural food coloring
  3. Giant sprinkles:
    • 100 g (3 1/2 oz) fondant icing (shop bought is fine)
    • Natural food coloring in pastel blue, yellow, pink and lilac
  4. Special Equipment
    • 23 cm (9 in) savarin ring tin (mold)

Cake in all its glory. Photo from epicurious.com

PREPARATION

  1. Preheat the oven to 180ºC (350ºF/Gas 4) and liberally grease the savarin tin (mold) with butter.
  2. Put the butter and sugar in a mixing bowl and whisk until pale and fluffy.
  3. Beat in the eggs, one at a time, adding a spoonful of flour with each egg. Gently fold in the rest of the flour, baking powder and salt, trying not to overwork it. Add the milk if it seems stiff.
  4. Place the mixture into the cake tin and bake in the oven for 25–30 minutes, or until skewer or cocktail stick inserted in the centre should comes out clean. Leave to cool before transferring to a wire rack.
  5. Place the icing sugar, vanilla bean paste and half the milk into a bowl and stir.
  6. Gradually add the rest of the milk, while mixing, until you end up with a smooth mixture. Add a drop of pink food coloring. Mix together and set aside.
  7. To make the giant sprinkles, divide the fondant into 4 even pieces and color each one with each of the shades of food coloring.
  8. Using the palms of your hands, make small sausage shapes of around 1 1/4 cm (1/2 in) width with each of the colors. With a sharp knife, cut 3 cm (1 1/4 in) lengths from each sausage shape to make giant sprinkles.
  9. Turn the cooled cake out onto a stand or dish. Give the icing a quick stir then pour it over the cake. Be quick and confident with it—you don’t want it to begin to set before you’ve finished covering the cake, otherwise lumps will form. If the icing seems too thick, warm it up a little either in the microwave for a few seconds or in a pan on a low heat.
  10. While the icing is still damp, press the fondant sprinkles onto the cake in a random formation.
  11. Let the icing set before slicing up to serve!

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