If there’s one thing that’s taken over our Instagram feeds this summer, it is definitely pool floats. They come in all shapes and sizes, from flamingos and majestic golden swans, to cheesy pizzas and sprinkle-covered doughnuts.
Of course, being the Potatoheads that we are, the first thing we asked ourselves about these fashionable flotation devices, is how can we make them edible? And that’s why we called upon Flour Shop‘s Amirah Kassem. There is no shape made out of sweets that Kassem cannot create…it’s just a fact. Amirah made our potatohead dreams a reality by creating an oversized pool float doughnut cake. And you can too, just follow the recipe below!
Ingredients:
Donut cake pan
3 cups flour
2 tsp baking powder
1 1/2 tsp salt
1 1/3 cups milk
1 1/2 tsp vanilla extract
2 sticks unsalted butter
2 cup sugar
4 eggs
Directions:
Preheat oven to 350*
Sift the flour, baking powder and salt together
In a separate bowl combine the milk and vanilla
In a third bowl, beat the butter until creamy and smooth
Add the sugar and continue beating until fluffy
Add the eggs one at a time
Reduce the speed to low and add the flour mixture little by little alternating with the milk
Mix until blended (don’t over mix)
Divide the batter into to halves and pour each half into a donut cake pan
Bake for 40 to 45 min
Let them cool
Once cool, frost the two sides together to form a donut
Then frost and sprinkle with your favorite donut toppings!
* Photo Credit: Henry Hargreaves.
