Let me float this delicious idea by you: flamingo pool floatie donuts!
429g all-purpose flour
265g caster (superfine) sugar
3 tsp baking powder
1/2 tsp salt
125g unsalted butter, softened
2 large eggs
375ml of milk
125ml vegetable oil
2 tbsp Greek yogurt
1 tsp pineapple flavouring
2 drops teal food gel
300g pink candy melts, melted
12 yellow mini m&m candies
50g dark chocolate, melted
500g pink fondant
Necks, wings and tails.
To make the tails and wings, roll out some fondant to about 1cm thick. Use a 3cm round cookie cutter to cut out 36 circles. Use your fingers to pinch one side of the circles.
To make the necks roll out a ball of fondant about the size of a teaspoon and then roll out into a log about 10cm in length. Shaped into a question mark shape and allow to dry for 4 hours.
Add some melted dark chocolate to the tip of the fondant shape and allow to set.
Use the small yellow candies to make an indent into the tops of the shape, add some dark chocolate and stick the yellow candy to the fondant. Set aside.
Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray a cake donut tin with oil and set aside.
Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer to combine.
Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
Add the eggs, milk, oil, Greek yogurt and pineapple flavouring. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for a final 20 seconds. Add the teal food gel and set aside.
Add the batter to a piping bag and pipe into the donuts tray filling each hole just above half way. Bake for 20 minutes and allow to cool completely.
Dip the tops of the donuts into melted pink candy melts. Stick two wings to each side of the donut and a wing shape on the back of the donut for the tail.
Stick the necks in some melted pink candy melts and stick to the top of the donuts to finish.