Donut Duo

December 3, 2020

Recipe by Faigy Stein

Photo by Chay Berger

Donut on a Stick

When I first tried this idea with my students last year, it was a major hit. This can be scaled up or down for any occasion and every age.

You will need:

Cake donuts (see recipe below)

Long skewers

Royal icing (see recipe below)

Desired toppings


  1. Arrange three donuts on a plate.
  2. Cover with royal icing.
  3. Stick one donut onto a skewer and slide it down.
  4. Add the other two on top.
  5. Once they are on the stick neatly, you are ready to decorate them!
  6. Get creative! Bear in mind that if you are using this for an event, it’s best to have one theme (color and toppings) to use across the board.
  7. Enjoy!



4 cups flour

1 ½ cups sugar

4 teaspoons baking powder

2 teaspoons salt

2 tablespoons margarine, melted

4 eggs, beaten

1 ½ cups coffee creamer

2 teaspoons vanilla

¼ teaspoon cinnamon


Preheat oven to 350°F. Spray a donut pan or donut maker with cooking oil.

In the bowl of an electric mixer fitted with beaters, mix together the first 4 ingredients. Add the rest of the ingredients and beat until smooth.

Fill each donut hole until ¾ full. To keep things neat, you can fill a ziplock bag with batter, snip off the end, and pipe the batter into the holes.

Bake for 8 minutes, until a toothpick inserted comes out clean.

Cool. Remove from pan.

Royal Icing


3 oz. pasteurized egg whites

1 teaspoon vanilla extract

4 cups confectioners’ sugar


In the bowl of an electric mixer with clean beaters attached, combine egg whites and vanilla and beat until frothy. Add confectioners’ sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until stiff, glossy peaks form. This should take approximately 5–7 minutes.

Note: You will have to keep adding water until you get the consistency that works best for your donuts. When covering the donuts, you will need a runny consistency, and when decorating, you will need a stiffer icing (you can add more confectioner’s sugar to get a stiffer icing).