Prepping for a photoshoot is always a lot of fun. In the weeks leading up to shoot day my little kitchen is in a constant state of mess as I test recipes, adjust, and test again. When I was planning my latest round of recipes, I discovered some wickedly delicious off-the-shelf butter cream frosting that I wanted to put on everything. Needless to say, there was way too much licking of bowls and mixing spoons going on.
This simple little recipe takes full advantage of the butter cream frosting. Now don’t say I didn’t warn you!
- Butter cream frosting (I used a 300g packet Queen Butter Cream Icing and had plenty to spare)
- 6 cinnamon doughnuts
- Rose water flavoured Persian candy floss (fairy floss)
- Dried coconut chips of flakes, crumbled slightly with your fingers to break up and large flakes
If you’re using butter cream frosting (like I did), mix as per the packet’s instructions in a large mixing bowl. In order to frost the doughnuts you want the frosting to be slightly runnier than cake frosting. Adding only 1 tablespoon at a time, add milk to the frosting, whisk and check consistency. It should be silky and slightly runny, pooling gently in the bowl.
Lay out your doughnuts onto a cake cooling rack. One at a time, dip one side of your doughnut into the frosting and place on a cooling rack. Once you’ve frosted all 6, sprinkle over your coconut chips until each doughnut has a nice even layer of coconut on top.
When you’re ready to serve add a large pinch of Persian candy floss to the centre of each doughnut and serve immediately.