Donuts With Chocolate Icing

Tips and Hints: Preheat your oven to 250 degrees. I prefer using a toaster oven. I do not like to bake clay in an oven where I bake food. The fumes from the clay can get into your real food. If you are not going to bake clay a lot, it's OK to use your regular oven on occasion. But if you plan on working with clay a lot, please invest in an inexpensive toaster oven. Always make sure your oven is heated to the desired temperature before putting your project into the oven. I like to use an oven thermometer and I keep it in my toaster oven at all times and check it regularly while baking.

You can use an index card as a baking pan or if you are using a tile to work on and don't want to disturb your work, you can place the tile into the oven. Tiles are less than one dollar, come in several different sizes, and can be purchased at any hardware store in the flooring section. These are great to work on because they are hard and smooth and you can put them into your oven. They are indestructible (unless you drop one on a hard surface) and can be easily cleaned. I clean mine with baby wipes. You can also use a damp paper towel. Be sure that the tile has a smooth surface and is either light gray or white. Sometimes while baking clay on a tile, it will leave a shiny surface on the bottom of your project. Be careful. You can always test it first. Personally, I prefer using the index cards. I also save old business cards and these are ideal for baking. Do not bake clay in a foil pan or on aluminum foil. The foil will leave a shiny spot on your clay. If an aluminum pan or tray is all that you have, line it with a paper towel first. The paper towel will not burn.

Donuts With Chocolate Icing

Tools and Supplies:

Fimo Classic:  White, Champagne or you can substitute with Premo: White, Ecru  (I find that Fimo works better for donuts because it is stiffer and will hold its shape better), Artist’s pastels: yellow ochre (or a dark yellow), brown (soft to medium shade), Toothpicks, Medium pointed paintbrushes, 5/16” round Kemper Single edge blade, Medium grit sandpaper, Large craft stick
Optional: cornstarch

Artist’s pastels can be purchased from an art supply store or a craft shop.  Do not use the oil based pastels!  I use Schmincke brand because the pastels are softer and easier to use.  1/8” x 1/8” bass wood sticks
Acrylic roller (can be purchased in the clay section of your local craft store). You can also use the handle of your x-acto knife if it’s round.  Do not use a wooden dowel.

Cake donuts:

Mix 8 parts White with 1 part Champagne Fimo or mix 8 parts White with 1 part Ecru Premo. I prefer to use the Fimo for the donuts because it’s not as soft as the Premo. It won’t lose its shape as easily.
Roll into a ball and place the clay between two 1/8” x 1/8” bass wood sticks that have been cut to 3” lengths. This will act as a guide to help you get the proper thickness of clay.

Use the acrylic roller (or the round handle of your x-acto knife) and roll the clay back and forth until the roller hits the bass wood sticks. Think of the roller as a rolling pin and the clay as pie dough. Once the roller hits the sticks, you know the clay is 1/8” thick.

Do not peel the clay up from the tile but remove the sticks.

Cut out 6 donuts using a 5/16” round Kemper cutter. Think of the Kemper cutter as a cookie cutter. Hold the cutter by the shank (the round tube part), not the plunger, and press straight down into the clay. Once the cutter hits the tile (or your work surface), slowly twist the cutter back and forth and pull up to remove. Keep twisting as you are pulling up. If the clay sticks inside the cutter, remove it by pressing down on the plunger and start over again. To eliminate this problem, you can dip the end of the cutter into some cornstarch. This will prevent your clay from sticking.

Slowly peel up the excess clay and set aside to make more donuts later.

Use a single edge blade to carefully remove the donuts from the tile. Slide the blade underneath the clay and lift up.

Hold one donut in your hand and use your fingers to round the top and bottom edges. You can do this by lightly running your fingertip over the edges until they are rounded, like a donut.

Flatten donuts slightly by lightly pressing down on top of the clay with your finger.

In the photo, the clay on the right side has been shaped. The clay on the left side has not been shaped. Can you see the difference?

Place the tip of a round toothpick into the middle of the donut. Slowly start to twist the toothpick clockwise and push it about ¼ of the way through.

Hold the toothpick in your hand with your thumb and forefinger directly under the donut. The clay should be resting on your finger and thumb. Pick up a small square of sandpaper in your other hand and gently start to press the sandpaper into the clay. The sandpaper will texture the clay - it should look rough. We are only going to texture the sides because the top will be covered with icing and the bottoms won’t show. Try to picture what a donut looks like. It is not smooth. Be careful not to distort the opening in the clay.

After you are finishing texturing the clay, push the toothpick all the way through the clay. Do not pull the toothpick toward you - push it away from you. Your clay should now look like a cheerio (or a little donut).

Gently reshape donut and texture again if needed.

We are now going to color the donuts using the artists’ pastels. I use the Schmincke brand. This is a very soft pastel and will crumble easily. This is why I like it. I use a little plastic container with a lid and gently break a small piece from the pastel stick. Lightly run a medium pointed paintbrush across the pastel stick and paint the clay with the brush. If you have never used these pastels before, you may want to practice on a small piece of clay to get the hang of it. You can start by applying light coats. You can always add more color if needed but you can’t take the color away if you apply too much.

Brush the entire donut with the dark yellow or yellow ochre pastels. Apply a light to medium coat on the clay.

Brown the edges on the top with the light to medium brown pastels. You want your donut to look like it has just come out of the deep fryer, “browning” in spots where the donut would normally be darker in color. This step is not too important with these donuts because we are going to cover the donuts with icing. You can actually skip this step. If you want to use the brown pastels, use only a very small amount, almost “dry brushing” it onto the tops of the donuts.

The picture shows you the difference in the colors. The donut on the far right has not been colored. The donut in the middle has been colored with the yellow ochre pastels. The donut on the far left has been colored with the yellow ochre pastels and lightly brushed around the edges with the brown pastels.

Place the donuts on a small piece of cardstock or an old business card.

Preheat your oven or toaster oven until it reaches 250 degrees.

Bake donuts for 30 minutes then let cool.


Stick donuts to a piece of masking tape, leaving enough room in between them so that you can apply the icing.

Mix any chocolate colored acrylic paint with tacky glue: 50/50. The tacky glue will stiffen the acrylic paint, making it look more realistic and will also add a shine to the paint once it dries. Remember to mix well.

Pretend you are putting icing on a real donut and use this same technique. Use a toothpick and carefully pick up a little bit of the paint/glue mix and carefully place it onto the donut. You can pull the icing down over the sides of the donuts and into the middle. Be careful not to get too much into the middle or else you will fill up the opening. It’s hard to get the paint out of the opening once it gets inside so be careful. The glue will darken as it dries.

After the paint has dried, remove the donuts from the masking tape and glue to a plate, etc.