4th of July is practically right around the corner, and you all know what that means!
On this blog, at least, it means a panicked attempt at some last minute 4th of July post because the upcoming holiday slipped my mind for what is clearly the millionth year in a row. But not today 4th of July, not today!
I’mma be honest with you ladies and gents: it’s not just that it slips my mind, it’s that I’m just not particularly inspired the holiday. If you could see the lists of potential recipes I keep for my blog (we’re talking lists FOR DAYS people), they go “Halloween” (clearly the longest list of them all), “Christmas,” and “Thanksgiving/New Year’s/Literally All the Other Holidays I’m Not Particularly Inspired By.” <–Actual list title
I know, I’m probably the worst American that way.
It’s not that I don’t appreciate everything that the 4th of July stands for, it’s just that you can only make so much red, white, and blue stuff. Unless you have mad cake skills, in which case you could probably make a ton of cool revolutionary war, old glory, and Abraham Lincoln flying in on a bald eagle with real fireworks cakes… That last one was oddly specific, I know. Cake goals, people, cake goals.
But this year, unlike pretty much every other year EVER, I am prepared. I. AM. SO. PREPARED. Bring it 4th of July. Not only have I remembered you, far enough in advance to not have to cobble something together at the last minute, but I’ve made TWO recipes. TWO. WHOLE. RECIPES.
I know, can we just marvel in that accomplishment for a moment? So. Satisfying.
If you haven’t checked out the first recipe because you didn’t even know I’d gotten my shit together and would be doing 4th of July stuff this early (it’s ok, I don’t blame you), be sure to have a look at my super-easy red, white, and blue tart. Otherwise, be prepared to be shocked and awed by some doughnut deliciousness AND a quick video tutorial on icing these babies (“Video?!” you say. I know, I’m SO on top of it right now!)!
- 6-8 cake doughnuts (Any kind works, so here are somerecipes to choose from)
- 1½ cups powdered sugar
- 3½ tbsp. milk
- Red and blue gel food coloring
- Bake (or buy) you're doughnuts and make sure they've cooled to room temperature (if you baked them). In a medium-size bowl, beat the powdered sugar and milk until it holds soft peaks. Make sure there aren't any powdered sugar lumps before stopping.
- Separate your icing into three bowls. Using a toothpick, tint one red, one blue, and leave the third one white. Spoon a tablespoon or two of each color onto a plate or shallow bowl. Make sure the colors are close enough to touch.
- Using a clean toothpick, swirl the colors together ever so slightly. Dip the top of each doughnut into the icing, making sure you don't push it so far down that it touches the plate (this will make the icing patchy wherever the doughnut touched the plate). Allow the excess icing to drip off before turning the doughnut right side up.
- Add another tablespoon of each icing to the plate, swirl with the toothpick, and repeat. Make sure to refresh the icing between each couple of dips.
- Allow the icing to harden completely (about 20-30 minutes) before packaging.