What an honor to be chosen to create a doughnut for Sidecar Doughnut’s Chef Series Collaboration program. Creating this doughnut was so much fun but also tough because I had so many ideas! I mean you probably already know what a few of those are (I mean can you google me without Oreo popping up?) but I kind of don’t want to share them cause they’re SO good. Haha!

Ultimately we landed on a bit of a 90’s throwback doughnut that reminds me of my favorite anytime treat, the Pop-Tart! Allow me to introduce you to my rainbow berry pop-tart doughnut! Isn’t’ she a star?

The process was really so hard though. I couldn’t decide between creating it with a raised yeast doughnut or cake doughnut but if you’ve ever been to Sidecar they kill it when it comes to cake doughnuts so I had to choose cake! It’s so doughy and dense and like no other cake doughnut I’ve ever had before!

It’s dunked in a triple berry glaze featuring blueberries, strawberries and raspberries and then dipped in a shortbread crumble, drizzled with vanilla cream and topped with rainbow dust aka my favorite fruity cereal! It’s so spot on delicious and I’m so proud I could cry!

It’s been doing so well and selling out fast but don’t worry, they make them every two hours in small batches so just hang around at the beach until they’re ready. It’s so worth it!

Also, my doughnut is only available the entire month of April so head over to Sidecar before May AND I’m beyond thrilled to share that a portion of all proceeds will go to the Boys & Girls Clubs of Santa Monica! This is a cause that is near and dear to my heart and a place I worked and volunteered at for several years when I first moved to LA while I was auditioning to be a TV Host. I love supporting their efforts to develop young people, especially those who need us the most. It also made sense since the club is just a few blocks away from the Sidecar Santa Monica location!

I’ve been so grateful to see all of people enjoying my doughnut. I love getting tagged on instagram or even text messages from friends saying they are at the shop grabbing the doughnut. It really means so much to me. I can’t wait because in a few days I invited a few kids from the Boys & Girls Club to try the doughnut and I hope they enjoy it! Thank you to everyone who has been just as excited as me at this opportunity. It’s one for the books! xo, Brandi

I just loved hanging with Erin Robinson on the set of her new show, What the Flavor on ClevverTV. She is every bit relatable, adorable and so much fun to be around. It didn't even feel like we were working.  I just loved showing her how to make one of my favorite treats in cake form-a ooey gooey marshmallow cereal treat cake featuring the A team or your childhood (Fruit Loops, Fruity Pebbles & Lucky Charms). We made a "cake layer" of each cereal and put yummy frosting in between. Then because we are both living our best lives, decided to hide Skittles and sprinkles in the middle- cause why not. 

This cake would be perfect for a party especially one where you want to show off how amazing you are. Who doesn't love rice krispie treats and candy? Hello! No one! Be sure to watch some fun behind the scenes we did together below.

Then check out the episode here and then be sure to make the cake and post all your gorgeous photos on instagram and tag me @BrandiMilloy and @ErinRobinson. 

I promise to remake this and post some better pics! LOL This was after we had eaten half of it. Whoopsie.

RAINBOW & SPRINKLES UNICORN MARSHMALLOW CEREAL CAKE

By Brandi Milloy

• 6 tbsp. butter
• 9 cups marshmallows
• 12 cups cereal
• 1-16oz. container frosting
• 1/2 cup sprinkles plus more for decorating
• 3/4 cup skittles or candy of choice plus more for decorating
• cereal marshmallows

Special tools

8" round cake stand

6" round cake tins/pans

Directions

1. Into a heavy bottom pot, 2 tbsp. butter on medium heat, being careful not to burn. Once melted, add 3 cups of cereal and mix. Allow to cool slightly and then press into 6" round cake pan that's been sprayed with non-stick cooking spray.
2. Repeat step 1 until you've made all three layers of cereal cake. Allow to cool.
3. Using a biscuit or cookie cutter, cut out a hole in the center of each cake. Set aside.
4. To assemble: spread a little frosting onto your cake stand to keep the cake from moving.  Place one cereal layer in the center of your stand and top with frosting and sprinkles. Repeat with the next two layers. 
5. Once you have three frosted cake layers stacked on each other, pour your skittles into center of cake and top with a piece of excess cereal to close hole. Frost your cake and decorate with candy, sprinkles and marshmallows. Serve immediately and enjoy!