Party Doughnuts (Baked) #GBBO #GBBOFinals #Doughnuts

These colourful, fun Party Doughnuts are perfect for a celebration. Baked rather than fried, they may be a teeny bit better for you. Well, I did say maybe! 

How is it final week of the Great British Bake Off already? Those last 10 weeks have flown by ands now it is down to Rahul, Kim-Joy and Ruby – but who is your favourite to win? My Party Doughnuts (Baked) could be a lovely treat for the winner?

It was hard to discover what the bakes were for finals week, and the only one I could fathom was doughnuts. I have no idea yet if the ones on tonight show will be fried or baked, I suspect the former, but for me baking them in the oven was the safest and probably easiest option for me. 

This bake was a new one for me as I have never made doughnuts before . Originally, these doughnuts (or donuts!? Both ways seem to be used but I am going with the more traditional spelling) were meant to be my take on some Unicorn Doughnuts. Therefore, I used 3 different coloured batters.

Then the first problem happened, I used pink, red and purple and the red and the pink coloured batters ended up looking very similar. Not great when you want your doughnuts to be filled with 3 different colours! Still, the cooked doughnuts looked ok.

Nonetheless, this did not deter me because I still had a chance to redeem my error, and decorate them in some lovely coloured icings and then cover them in edible sprinkles.


Except, this also went wrong because my icings were too strong in colour. You see the purple, that was meant to look more lilac! So rather than having cute pastel coloured iced doughnuts , I ended up with bold in your face ones instead – doh!

Furthermore, deciding quickly that these were now not Unicorn Doughnuts I quickly needed to come up with another name for them. Discovering some party ring biscuits in a cupboard, which had somehow survived half term still in tact, these Party Doughnuts were created instead. 

(If any of you watched that episode of The Apprentice a couple of weeks ago, you might have seen the contestants making doughnuts. I recall thinking that in the case of those cakes, less was definitely more. Imagine what I was thinking while I looked at my finished Party Doughnuts !)

Despite some initial concerns about their appearance, these doughnuts tasted really nice and looked pretty inside after all. My kids adored them, obviously.

Plus now I have a doughnut pan at least I have lots of ideas for future doughnut bakes. 

Recipe for Party Doughnuts (Baked)

Party Doughnuts (Baked)
Cook time
Total time
Serves: 14
  • 225g self raising flour
  • 125 g Caster sugar
  • 175 ml milk
  • 2 Eggs
  • 2 tbsp Olive oil
  • 1 tsp Vanilla extract
  • Food colouring gels of your choice - I used purple, pink and red
  • Edible sprinkles
  • 400g Icing sugar
  • Water
  1. Pre-heat your oven to 160C (Fan) /180C and grease your doughnut tin/s
  2. In a large bowl mix together the milk, eggs, olive oil and vanilla extract
  3. Add the flour and caster sugar to the wet ingredients and whisk until combined and smooth.
  4. Divide the batter between 3 bowls and add a little of each of the food colourings to each one and mix well .
  5. Then into the doughnut pan, add approx 1 generous tsp of each coloured batter into each hole
  6. Take a knife and swirl the batters inside the holes to make a marbled effect
  7. Bake in the oven for approx 10 mins
  8. Leave to cool and then remove from the tin
  9. *Icing*
  10. Divide the mixture between 4 bowls , and into 3 of them add some of each food colouring plus a little cold water (enough to make a thick paste) to make 3 coloured icings and then finally the 4th bowl will be white.
  11. *Decorate*
  12. Using a palette knife , cover each doughnut with the 4 icings and then cover with sprinkles.
  13. Leave to set and then enjoy 🙂


The #GBBOBloggers2018 / #GBBOBakeoftheWeek Linky

This year I am teaming up with my fellow BAKE OF THE WEEK co host Helen to share the baking work load of the GBBO bake along. Therefore, welcome Helen and thank you in advance for your help 🙂 The linky will be shared on both of our blogs and we will chose our favourite bakes each week in the round up. 

You are welcome to bake along with me and Helen and I am hoping to see some other long standing GBBOBloggers join in too.  You can read the rules here which are not strict really, but they just explains our twitter accounts and all that jazz! All I ask is that you please add my badge, a link to mine and Helen’s blogs and share the GBBO love by sharing or commenting on some of the bakes that link up. Your posts will be pinned too. 

Please link to both mine and Helen’s blogs and use these hashtags on twitter, IG, FB etc so we can share your pics / blog posts :

#GBBOBloggers2018 #GBBOBakeoftheWeek @JennyPaulin @CasaCostello (plus another hashtag – see below under big, exciting news!)

The linky will open tonight and close for the final time this year, next Tuesday at 11.59pm.

Mummy Mishaps


BIG EXCITING NEWS PART 1 – Win a Sage The Bakery Boss !!!

Before we go any further I am delighted to announce that we have a fantastic prize to offer in our final week of the #GBBOBloggers2018 / #GBBOBakeoftheWeek bake along. This is all with huge thanks to the amazing Mummy Barrow , or Tanya, (or even T as some of us refer to her as) who put me in touch with the lovely team at Sage Appliances. They are going to offer one lucky person one of these as a prize 

Yes a Sage The Bakery Boss (worth almost £400). I am very envious because it looks amazing! So, to be in with a chance to win one, you have to join in with our bake along at least 3 times – and this must include the finals linky. The Sage team will select their favourite finals bake from your entries, and that person will win one of these fabulous mixers. How exciting 🙂 

**Please add their hashtag @SageAppliances to your social media posts connected with #GBBOBloggers2018 and #GBBOBakeoftheweek to help promote their online presence, and hopefully some RT’ing might occur too. 

Last week was PATISSERIE WEEK week and we had some fantastic bakes linked up :

With thanks to:

Jacqueline and her creative use of flavours in her Madeleines with two flavours 

Shell Louise’s hubby has been very busy in the kitchen baking up a storm with this Patisserie Showstopper

Rebecca’s delicious looking Free From Madeleines 

Louise’s amazing Choux Puffs 

Ancas pretty Strawberry Madeleines

My own Pink Ombre Madeleines  

And this weeks Star Baker is………… Ant and Shell Louise – well done that hubby! What an epic array of bakes for patisserie week – they all looked so tempting . 

So that it it for another year from me. THANK YOU so much to each of you who supported my linky again this year, I have loved seeing your delicious bakes. I don’t think they were as hard as previous years, which is much better for us amateurs, and I hope this continues. Thank you also to Tanya for asking the lovely Sage Appliances people to provide the amazing prize for finals week and than k you to them for doing so.

Good luck to all who enter and I cannot wait to see your final showstoppers. xx

So on your marks, get set and baaaaaaaake! 

7 comments / Add your comment below

  1. I think your donuts look great despite not being quite as you planned them. I think I’ve finally learnt this year to embrace it when things don’t go to plan and just go with the flow and improvise as necessary. And most of all just enjoy the process of baking no matter how the end result turns out. I might be eating my words if all goes pear shaped when i attempt my final bake this week. I’ve really enjoyed taking part- thank you for all your hard work hosting the linky xxx

  2. Thank you for choosing us again, it really does make Ant happy when he wins star baker!
    Thank you for hosting the linky again as well, we really look forward to taking part 🙂 xx

  3. These look great. I tried baking but without a pan like yours they looked more like bagels so I took the risk of frying but my they were good. Thanks for hosting every week, I have loved baking along x

Thank you for taking the time to leave a comment, a virtual cup of tea and slice of cake awaits you x

This site uses Akismet to reduce spam. Learn how your comment data is processed.