A friend of mine and one of my old housemates recently got married in Stoke Newington (congratulations again Hollie and Jash!) and asked guests to bring along a bake for her cake table.
The couple in question are extremely creative and had made several beautiful decorative pieces for the day – including Jasiek decorating all the invites and Hollie making her own wedding dress!
Therefore I wanted something to fit the look of the day as well as being easy to eat and a good size, if you’ve got an entire table of sweets to choose from it’s best if their canape-sized and eye catching.
Therefore I decided to go for mini baked doughnuts, given that doughnuts seem to be the current ‘trending’ food item for sweet tables at weddings across Pinterest.
I went for a classic vanilla flavour and iced with a simple icing powder and water mix coloured with pink, white and then spritzed with gold powder to give them a little something extra.
225g self-raising flour
180g caster sugar
1 teaspoon vanilla essence
A large pinch of salt
1 large egg, lightly beaten
250ml milk (whole is best but semi skimmed will do)
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
200g icing sugar
Food colourings in your chosen colours (I went for pink and white and used colouring paste rather than the liquid version).
Gold spray (I bought this from Sainsbury’s but you could buy it from pretty much anywhere or use sprinkles instead)
How to make…
Preheat the oven to 180C degrees (160 fan). Coat two mini doughnut pans with melted butter.
Sift together all the dry ingredients in one bowl and in another whisk the wet ingredients.
Fold the two together until everything is combined, you don’t want to over-mix the doughnut batter but everything needs have come together. I gave my batter a few blasts with a hand help electric whisk to make sure all the dry ingredients were incorporated.
Spoon the batter into your doughnut pan. I did this in a piping bag for ease but it won’t make too much difference. If it looks too wet to fit into the piping bag then feel free to add a little extra flour.
Each doughnut ring should be three quarters full. Pop in the oven for around 8 minutes (keep a careful watch on them because they’re so tiny, if you over cook them they’ll be more like biscuits) and then take out and leave to cool.
While the doughnuts are cooking get on with the icing. Stir together the icing sugar and water until you have quite a runny mixture. Separate into two bowls and colour one with your chosen colouring. I used piping bags to pipe on the icing but you could easily just use a spoon and drizzle it over the cold doughnuts.
Gently spray on the gold colouring so it’s visible but not overpowering the base colours. You want it to create a subtle shine without turning the whole doughnut gold. When the icing is still wet throw on some sprinkles to make these doughnuts extra sparkly.
If you’re making mini doughnuts this should stretch to about 40 (and you’ll have plenty left over to ‘taste’ if you need to…