Christmas is less than a week away, so I thought I would share some festive dessert decorating ideas with you guys - starting with these animal donuts!
Inspired by a white Christmas (which unfortunately I have never experienced as I live in Australia), I dreamt up some adorable donuts which would cheer anyone up. Because it’s the hole-yday season, you don’t even have to feel guilty about consuming one (or two, or three) too many of these donuts… that’s if you can bear to eat them! Diet starts in the new year, right? ;)
- Donuts! (store bought or homemade)
- Compound chocolate (milk and white)
- Oil based food dye: black
- Red M&M’s
- Sprinkles: white non pareils + holly
- Royal icing: black + orange
- Fondant: red, white + black
1. Dip one end of the pistachios into melted chocolate, then stick into the donuts for the ears. When the chocolate has set, dip donut into melted white chocolate.
2. Place a marshmallow into the donut hole and leave to dry.
3. Pipe on eyes with black royal icing, and stick on a small nose made from fondant. Roll out some white fondant and cut into thin strips to make the scarf. Stick on the donut with melted chocolate.
4. Combine red gel food colouring and vegetable oil in a small bowl to make red edible paint. Paint stripes onto the fondant scarf.
1. Dip the thicker end of the almonds into melted chocolate, then stick into the sides of the donuts for the wings. When the chocolate has set, dip donut into melted grey chocolate.
2. Places pre-made white chocolate circle in the centre of the donut as the *penguin bellies.
3. Pipe on the eyes with black royal icing, and the beak and feet with orange royal icing.
4. Using melted chocolate, add holly sprinkles onto the penguin’s belly. Lastly, stick the pre-made *santa hat into the top of the donut.
*Penguin bellies: Melt white compound chocolate in the microwave or with a double boiler. Pour chocolate onto a lined baking tray, and spread thin and evenly. Tap the tray lightly on a kitchen bench to smooth out the chocolate, leaving to set until firm, but not completely hard. Use a small circle cookie cutter to carefully cut out the chocolate circles.
*Santa hats: Roll red fondant into a small cone shape. With water, attach a strip of white fondant around the bottom edge of the cone, and a small white fondant ball at the tip of the cone. When dry, dip the white sections into melted chocolate, followed by a coating of white non pareil sprinkles. Leaven to harden.
1. Dip one end of the pistachios into melted chocolate, then stick them into the donuts for the ears. Attach a marshmallow into the donut hole.
2. When the chocolate has set, dip donut into melted milk chocolate. Add a red M&M in the middle of the donut for the nose, and holly sprinkles to represent a bow tie.
3. Dip the bottom of the pre-made *chocolate antlers into melted chocolate, then stick into the top of the donut.
4. Use black royal icing to pipe on the eyes.
Chocolate antlers: Melt dark compound chocolate in the microwave or with a double boiler. Alternatively, you can use milk chocolate with added black oil based colouring to create a dark brown. Transfer chocolate into a piping bag or bottle, then pipe out antlers onto a lined baking tray. Leave to harden completely before use.
Have a tree-mendous holiday season!