- 430g (15 oz) plain (all-purpose) flour
- 265 g (91/2 oz) caster (superfine) sugar
- 3 teaspoons baking powder
- 1/2 teaspoon fine salt
- 125 g (41/2 oz/1/2 cup) unsalted butter, softened
- 2 large eggs
- 375 ml (121/2 fl oz/11/2 cups) full-cream (whole) milk
- 125 ml (4 fl oz/1/2 cup) vegetable oil
- 2 tablespoons Greek yoghurt (or sour cream)
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 tsp strawberry flavouring
- 1 drop pink food gel
- 100g pink fondant
- 100g white fondant
- 50g black fondant
- 1 tsp gold lustre dust
- 2 tbsp vodka or vanilla extract
- 400g pink candy melts, melted
- 200g white chocolate
- ½ pastel rainbow sprinkles
- Begin by spraying a cake donut tray with cooking oil and use a pastry brush to spread around evenly. Set aside.
- Preheat your oven to 140C.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix with a hand mixer until well combined.
- Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
- Add the eggs, milk, oil, yoghurt, pink food gel, strawberry flavoring and vanilla, and mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for a final 20 seconds.
- Add to a piping bag and pipe batter into donut tray filling just over half way. Bake for 20 min and then gently tap the tray while the donuts are still warm onto a work bench. Place onto a cooling rack to cool.
- To stick the piggy ears to the donuts, add a little dab of pink candy melts to the fondant ears and stick to the tops of your donuts. Allow to set in the fridge for 20 min.
- To coat the donuts place them on a cooling rack and place a baking tray underneath.
- Place the melted pink candy melts into a piping bag and drizzle over the donuts.
- Gently tap the donuts to allow the candy melts to evenly coat the donuts. You can re-use any excess candy melts on the baking tray to continue coating all of your donuts.
- Transfer straight from the cooling rack to a baking tray lined with baking paper to set.
- Drizzle white chocolate on the bottom of the donuts and tap to let it settle on the donut evenly. Sprinkle with pastel sprinkles.
- Add a little dab of chocolate on the eyes, snout and horn and stick to the donut to finish.
- To make the pig snouts, use a small fondant rolling pin to roll out your pink fondant on a smooth work surface to a couple mm thick.
- Use a 2cm round cookie cutter to cut out round discs of fondant. Use your hands to slightly flatten the top and bottom of the round disk to create an oven like shape. Use the end of a small round piping tip or a skewer to create two little nostril holes in the snout. Set aside.
- To make the eyes, simply roll out 30 little round balls of black fondant
- To make the unicorn corns roll out two rods of white fondant about 3cm in length.
- Twist them around each other. Make one end of the rod thinner and leave the other end thicker.
- Once you have 15 of them, set them aside to dry overnight. Then paint them with the gold lustre dust which you can make by combining the dust and vodka together.
- Let them dry for a couple hours before using.
- To make the little piggy ears simply roll out 30 little balls and pinch one end to make it pointy.