By Libbie Summers for Terra’s Kitchen
Assisted by David Dempsey
What you need:
12 store bought plain cake donuts
3 cups confectioners sugar
1/2 cup milk
1 teaspoon vanilla extract
Edible petals/flowers (violas, lilac, blueberry, carnation, nasturtium, marigold, bachelor button, chive)*
White sugar pearls
Chocolate dipped pretzels
Edible Gold (if you want to be super fancy)
What to do:
Make the glaze: Add the powdered sugar to a medium mixing bowl. Whisk in the milk and extract until smooth. Divide the glaze between 3 bowls. Leave 1/3 of the glaze white. Mix in just enough matcha powder to the second bowl to make a pale green glaze. Mix in enough matcha powder to the third bowl to make a darker green glaze. Cover the pale green and dark green glazes with plastic wrap (pushing against the glaze to keep from crusting over).
Dip and decorate the donuts: Working with one color of glaze at a time (white first) dip 4 of the donuts into the glaze and rest on a drying rack. Working while the glaze is still wet, decorate each donut with the flowers*, sprinkles, chocolate dipped pretzels and edible gold. Repeat the process with the remaining two colors of glaze.
*Go sparingly on the edible flowers…a little flower petal goes a long way!