Doughnut Nest Cakes
Ingredients
- 3 packets doughnuts
- 100g Emborg Raspberries, derosted
- 200g Valio Unsalted Butter
- 1 tsp vanilla extract
- 400g icing sugar
- 1 packet mini chocolate eggs
- 150g Novi Bloc Milk Chocolate, melted
- Coloured sprinkles
- 1 large bag belly beans
Method
- Start by beating the butter and vanilla extract 10 minutes till light and pale.
- Add in the icing sugar and the defrosted raspberries and keep beating till you have a light fluffy butter cream.
- Use some of the cream to sandwich together 3 doughnuts and fill with hole in the middle with the jelly beans.
- Next, pour over the melted chocolate and allow to drip down.
- Decorate the top of the doughnut cakes with mini chocolate eggs and coloured sprinkles.
