It's about finding a middle ground.
I had been secretly planning a woodland fairy theme for Pickle's birthday. Tree branches, flowers, shiny pebbles, little fairies, and woodland gnomes--the ideas were coming together. Then Pickle announces her idea for a doughnut birthday cake. Hmmm. The picture in my head of a brightly sprinkled and sweetly glazed doughnut stood in stark contrast to the earthy woodland fairies that had been residing there. I knew there had to be a point where the two topics could collaborate.
Of course! A sweet bird's nest! Toasted coconut "sprinkles" atop a ring of chocolate spread on a coconut doughnut, and three baby bird egg jelly beans resting on one side--how sweet, how earthy, how perfect! And yes, Pickle was delighted!
Here's how I did it:
I baked the doughnuts in a doughnut pan using this FABULOUS cake recipe. I used white rice flour and changed only the shortening to organic coconut oil.
The recipe perfectly filled my six doughnut pan.
For the chocolate icing I melted 1/2 cup wheat/dairy/soy free chocolate chips with 1/4 cup water, allowed it to come to room temperature, then beat it with an electric mixer until it reached a spreadable consistency. This is my favorite chocolate icing. Ridiculously easy and delightfully rich.
To make coconut sprinkles, I toasted about 1/2 cup of unsweetened coconut in a pie pan under the broiler in the oven, watching closely and stirring a few times until the coconut just slightly browned. After the coconut cooled and while the chocolate icing was still soft, I sprinkled the coconut over each doughnut. I dipped each "egg" jelly bean in the extra icing to make it stick on the doughnut.
|Happy Birthday to my Pickle!|