GIANTS Biscuit 78g x14 per case (Custard Cream Vanilla Flavour)

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Step 5 Meanwhile, make the filling. In a large mixing bowl, beat butter, icing sugar and custard powder with a handheld electric whisk until light and fluffy. This giant doughnut cake must be the laziest way ever to make a cake in the air fryer and without a cake box mix in sight. However, a doughnut is essentially a bread dough that has been modified for doughnuts, whilst a cake mix is much wetter and tastes somewhat different. Air Fryer Doughnut Mould Whilst the biscuits are cooling down make the filling. Cream together the icing sugar, butter, custard powder and vanilla extract with a wooden spoon until smooth. Dollop the filling onto one cooled half (the non design side unless you want to do the design both sides!) and place the design side biscuit on top. Be careful when doing this as they are delicate even when cooled, the video shows how I got the out the pans by flipping onto a board. Seal the edges with additional buttercream if needed and smooth out where needed. Slice up and store in an airtight container for up to 10 days!

If you are wondering what a doughnut cake matches compared to regular doughnuts, then think 8 in 1. The custard cream is one of the most popular biscuits here in the UK. 2 custard flavour biscuits wedged with a custard flavour buttercream, perfect for dunking in a cup of tea or coffee normally. But lets try to make the biggest one in the World! Yep, a giant custard cream. Using 64 times the amount of dough for a normal one – amazing for a Birthday cake alternative!

Dessert - Cake - Pie - Pastry Fillings and Sauces - Large Variety Of Fruit Flavors, Custard Flavors, Using Organic All-Natural Ingredients Step 5 Mix a little yellow food colouring paste into the large bowl of icing. Spoon into a small piping bag fitted with a plain 0.5mm nozzle. Pipe a thin, unbroken line of yellow icing around the outside of the biscuit and around the central hole of the biscuit. Leave to set for 5min. Meanwhile rinse and dry the piping nozzle and spoon the pink icing into a fresh piping bag fitted with the clean nozzle. Mix in a bowl 240ml/1 cup of icing sugar with 3Tbsp of whole milk. Mix well with a teaspoon of vanilla essence until you have a glaze.

A little at a time, gradually add the butter, whisking continuously until incorporated. Spoon the crème au beurre into the piping bag fitted with the medium plain nozzle and chill it until you're ready to assemble the biscuits. Well my kitchen is now loaded up with dried yeast and with doughnut supplies and a giant doughnut cake mould I am ready to show you how easy it is to make a doughnut cake in the air fryer. What Is A Cake Doughnut? When you make a doughnut cake it will be the same taste and texture as a regular doughnut just in a bigger form. Keep collections to yourself or inspire other shoppers! Keep in mind that anyone can view public collections - they may also appear in recommendations and other places.Custard creams are one of the most classic British biscuits, having been around now since 1908. Although the biscuits look even older than they truly are, thanks to their statement baroque design from the Victorian era.

If for you, one of life's biggest choices would be having to choose between cake or biscuits, it seems that now thanks to Asda you can have both.It was such a long time ago and when I got a few sent over this summer, the giant doughnut cake is what I was most excited to use.

As the supermarket giant has been spotted selling a giant version of a custard cream biscuit, but in cake form. Sift in the flour and custard powder and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork the biscuit dough.Divide the dough in half and shape each half into a flat disc, then wrap and chill them for 1 hour. Bake the biscuits for 15-20 minutes until just starting to brown around the edges. This dough is a typical custard cream dough and is very weak, it will get stronger as it cools so leave it to cool fully in the baking trays respectively. If you want it harder bake for longer although it is likely to brown / be more crunchy and less authentic. Foil could be used to stop it burning but keeping to the steps above makes it taste melt in the mouth and super authentic! Wheat Flour (with added calcium, iron, niacin (B3) and thiamin (B1)), Icing Sugar, Palm Oil, Glucose Syrup, Dried Skimmed Milk, Rapeseed Oil, Sunflower Oil, Invert Sugar Syrup, Raising Agents (Sodium Bicarbonate, Disodium Diphosphate), Flavourings, Salt, Whey Powder (Milk), Emulsifier (Mono- and Di-Glycerides of Fatty Acids), Colour (Beta-Carotene).