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Rubber Ring Donut Characters

Meet our cast of donut characters 🍩

Perfect for parties, as an edible gift or just for fun these little guys are sure to put smiles on faces!

Baking Ingredients

  • 9 Plain Ring Donuts
  • Decorating Ingredients

  • 2 x 14oz Pots Renshaw Royal Icing
  • 2.2 lb Renshaw White Fondant
  • Rainbow Dust Metallic Food Paint Gold
  • Rainbow Dust Metallic Food Paint Silver
  • Rainbow Dust ProGel Red
  • Rainbow Dust ProGel Yellow
  • Rainbow Dust ProGel Black
  • Rainbow Dust ProGel Turquoise
  • Rainbow Dust ProGel Pink
  • Rainbow Dust ProGel Baby Blue
  • Rainbow Dust ProGel Orange
  • Rainbow Dust ProGel Green
  • Rainbow Dust Food Art Pen Black
  • Crushed Cookie
    1. Tools and Equipment:

    2. Before decorating your donuts, ensure you have : An FMM Mix'n' Match Animal Face Cutter, cooling rack, rolling pin, spoons, small bowls, water pot, confectioners sugar, paintbrush, fine pointed paintbrush, spaghetti, piping bags, scissors, paint palette, parchment paper, mini black sugar pearls, multi-colored sugar strand sprinkles, star sprinkles, pineapple leaf template, kitchen paper, 4cm star cutter.
    3. Preparation for Decorating:

    4. Color 2oz of Royal Icing for each of the following colours; Yellow, Turquiose and Pink ProGel, and 4oz for Red, Baby Blue and white. Place a small amount of Yellow Royal Icing into a small piping bag. Let each color down to a soft consistency with 1tbsp of water and place into separate piping bags. Snip the tip of the piping bag leaving a pea sized hole when ready to use.
    5. Place the donuts onto a wire rack, set over parchment paper.
    6. Color 2oz of Fondant for each of the following colours; Baby Blue, Black, Green, Red and Orange ProGel, and 4oz with Pink.
    7. Nigel the Narwhal:

    8. Pipe the Baby Blue Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Leave to set.
    9. Pin out the Baby Blue Fondant to 1mm thick and cut out 1 large oval shape. Using the remainder of the Baby Blue Fondant, shape the Narwhal’s tail. Insert a piece of spaghetti and leave to set completely.
    10. Pin out the Black and Pink Fondant to 1mm and cut out 2 small circles from each for the eyes and cheeks.
    11. Take 1oz of White Fondant and roll into a pointed sausage shape, fold in half and twist together to create a horn. Trim to size and insert a piece of spaghetti, set aside.
    12. Attach the components to the donut with water. Push in the horn and tail at opposite ends. Using the thicker end of the Black Food Art Pen, draw a small mouth. Add the whites of the eyes using a tiny pinch of White Fondant.
    13. Polly the Pineapple:

    14. Pipe the Yellow Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Leave to skin over then snip off the very tip of the piping bag containing the Yellow Royal Icing, pipe crisscross lines for the pineapple.
    15. Pin out the Green Fondant to 2mm thick, cut out a pineapple leaf shape using a template. Insert a piece of spaghetti and leave to set completely. Insert into the top of the donut.
    16. Pam the Panda:

    17. Pipe the White Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Leave to set.
    18. Pin out the Black Fondant to 1mm thick. Cut out 2 large oval shapes for the ears, 4 small oval shapes for the eyes and feet and 3 small circles for the paws and nose. Pin out the Pink Fondant to 1mm thick and cut 2 small circles for the cheeks.
    19. Attach the components to the donut with water. Then using the thicker end of the Black Food Art Pen, draw a small mouth. Add the whites of the eyes using a tiny pinch of White Fondant.
    20. Clifford the Crab:

    21. Pipe the Red Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Leave to set.
    22. Pin out the Red Fondant to 1mm thick, cut out 2 pointed ear shapes for the claws and 2 large ovals for the eyes. Roll another piece of Red into a long thin sausage and cut into 6 for the legs.
    23. Pin out the Black and Pink Fondant to 1mm and cut out 2 small circles from each for the eyes and cheeks.
    24. Squeeze a small dot of Red ProGel onto kitchen paper, wipe over a piece of spaghetti to tint red, leave to dry. Roll 2 balls of White Fondant for the eyes, stick on the black pupils. Wrap around the Red large ovals for the eyelids. Snap the red spaghetti in half and push into each eye. Leave to set.
    25. Attach the components to the donut with water and push the eyes into the top of the donut. Using the thicker end of the Black Food Art Pen, draw a small mouth. Add the whites of the eyes using a tiny pinch of White Fondant.
    26. Pete the Party Donut:

    27. Pipe the Turquoise Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Sprinkle over the multi coloured sugar strands and star sprinkles. Leave to set.
    28. Squeeze a small dot of Black ProGel onto kitchen paper, wipe over a piece of spaghetti to tint black, leave to dry. Roll 2 small balls of Black Fondant, snap the black spaghetti in half and push the balls onto the ends to make arms and hands.
    29. Pin out the Black and Pink Fondant to 1mm and cut out 2 small circles from each for the eyes and cheeks.
    30. Take a small amount of Baby Blue Fondant and shape into a cone, push small balls of White Fondant onto the cone to create a party hat, insert a piece of spaghetti. Push into the top of the donut.
    31. Attach the components to the donut with water and push the arms into either side. Using the thicker end of the Black Food Art Pen, draw a small mouth. Add the whites of the eyes using a tiny pinch of White Fondant.
    32. Sid and Sally the Star Fish:

    33. Pipe the Baby Blue Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Sprinkle over a small handful of crushed cookies. Leave to set.
    34. Pin out the Orange and Red Fondant to 5mm thick, cut out a star shape from both colours. Texture the stars by indenting lightly using a piece of spaghetti. Add eyes using two small balls of Black Fondant and draw a small mouth using the thicker end of the Black Food Art Pen once set. Add the whites of the eyes using a tiny pinch of White Fondant.
    35. Take a small amount of White Fondant and roll into a pointed sausage, fold in half and twist together, trim off the thicker end and push in the end of a paintbrush to create a shell. Roll small balls of White and Green Fondant for bubbles.
    36. Attach the components to the donut with water. Paint over the shell with Gold Food Paint and the bubbles with Silver Food Paint.
    37. Ursula the Unicorn:

    38. Pipe the White Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Sprinkle over the multi coloured sugar strands and star sprinkles towards the top of the donut coming to a point for the mane. Leave to set.
    39. Pin out the White Fondant to 1mm thick. Cut out 1 large oval for the nose and 4 pointed ear shapes for the ears. Trim the bottom of 2 of these to shorten and attach on top of the other 2.
    40. Take 1oz of White Fondant and roll into a pointed sausage shape, fold in half and twist together to create a horn. Trim to size and insert a piece of spaghetti
    41. Attach the components to the donut with water. Insert the horn into the top of the donut and paint the inside ear and horn with Gold Food Paint. Using the thicker end of the Black Food Art Pen, draw a small mouth and eyelashes. Add the whites of the eyes using one small and one slightly larger ball of Fondant per eye.
    42. Melony the Watermelon:

    43. 1. Pipe the Red Royal Icing onto a donut starting from the center and extending outwards not quite to the edge of the donut. Then pipe a thin ring of White Royal Icing around the Red, followed by a ring of Green Royal Icing to create the watermelon. Tap lightly to settle the Royal Icing. Sprinkle mini black sugar pearls over the red of the watermelon for the seeds.
    44. Flo the Flamingo:

    45. Pipe the Pink Royal Icing onto a donut starting from the center and extending outwards to just before the edge of the donut. Tap lightly to settle the Royal Icing. Leave to set.
    46. Roll a sausage out of Pink Fondant pointed at one end for the neck and head of the flamingo, bend into an S shape. Insert a piece of spaghetti and leave to set completely.
    47. Pin out the Pink Fondant to 1mm thick. Cut out 4 large circles of Pink using the FMM cutter for the wings and tail. Trim down 2 circles using the edge of the cutter then create wing indentations by pressing the edge of the cutter into the wings.
    48. Cut out 2 oval shapes from one circle and a larger oval from the remaining circle for the tail. Indent in the same way as the wings. Stick the two smaller ovals onto either side of the larger oval to create the tail.
    49. Pin out the Black Fondant to 1mm, cut out 2 pointed ear shapes for the beak. Attach the 2 pointed ear shapes over the pointed end of the head to create the beak. Add eyes using two small balls of Black Fondant.
    50. Attach the components to the donut with water and push the head on top of the donut. Add the white of the eyes using a tiny pinch of White Fondant. Draw eyelashes using the thicker end of the Black Food Art Pen.