Winter Wonderland Donut Cake made of stacked donut holes

Hands On:

45 minutes

Total Time:

45 minutes

Serves:

Ingredients

½ (16-oz.) container Hy-Vee creamy white frosting
80 Hy-Vee Bakery plain donut holes
1 (24-oz.) pkg. Hy-Vee vanilla-flavored almond bark, melted, plus additional for snowflake garnish
desired white toppers, such as: decorating sugar, sanding sugar, nonpareils, jimmies, powdered sugar, and/or shredded coconut
4 Hy-Vee Bakery white frosted cake donuts, cut in half
fresh rosemary sprigs, for garnish

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Preparation

Cut and discard 3-inches from top of a 17.9 x 4.75-inch polystyrene foam cone. Cover cone with foil. Spread frosting over foil to cover. Place frosted cone on a serving platter.

Insert toothpicks in donut holes. Use the toothpicks to dip each donut hole in melted almond bark; let excess drip off. Coat dipped donut holes with desired white toppers. Transfer to parchment paper and let stand until set.

Arrange halved cake donuts around base of cone. Insert toothpicks with similar-topped donut holes in a diagonal row, from bottom to top, in the cone. Repeat adding rows of similar-topped donut holes to the cone until the cone is completely covered.

Pipe additional melted almond bark onto parchment paper in snowflake shapes; let stand until set. Remove from paper and use melted almond bark to adhere snowflakes to cone. Dip fresh rosemary sprigs in water; dry slightly. Dip into granulated sugar, turning to coat. Garnish cone tree with rosemary sprigs, if desired.