Nick DiGiovanni - World's Largest Donut (Official World Record)

Episode Date: August 5, 2025

Watch to see how much it weighed! And you won’t believe how big the rainbow sprinkles were.

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1-Depo SOULIN 20-Ratue to the machine-a-Bass Bonanza depop Minimimimmonin of 10 dollars. Veil to pay They're going to make the world's largest donut to break the Guinness World Record. But in order to break the world record, we've got to find the perfect donut to replicate. Can I please just get one of everything? As we all know, donuts come in many different shapes and sizes.

You have your classic original cake donut. My personal favorite, the butternut donut. A good old glazed donut. And of course, all sorts of different frosted ones. After lots of deliberation and even a bit of arguing, we finally settled on the one. The iconic pink frosted Homer Simpson style donut. Here's where things get crazy. When searching the internet for inspiration, Linja and I came across something called a donut cake. It's exactly what it sounds like.

A perfect harmony of donut and cake, two of the best foods in the entire world. The big question is, can it break an official world record? We're here at the bakery. And we're starting with this Linja-sized bowl. This is Grandma's famous chocolate cake recipe. We're starting with some oil. Next, some sugar.

And a bunch of brown sugar. Then a bunch of eggs. Then five pounds of sour cream. Oh, then five pounds of sour cream. And some homemade boudou extra. Now we'll lock it into our giant mixer. This mixer is almost as tall as me. And then it's time for our first mix.

That's what good cake sounds like. Now to finish it off, we'll go with some flour. And now the cocoa powder. Now our second mix. Then finally, our last ingredient, some steaming hot coffee. Coffee boost the chocolate flavor and bake goods. Now it's time to start baking. We're gonna be filling 100 trays to make our doughnut.

make our donut. In we go. 30 minutes later, our cake is done. I got hands of steel. After lots of baking, we have a lindja's stack of cakes. I think it's time to assemble. This attempt will be judged by Brittany, a Guinness World Records adjudicator. We also have Dennis, the health inspector, to make sure that the food is handled properly. The challenge today is time.

Nick and Linger, you have eight hours to finish this cake, or you have to disqualify you for food safety reasons. I don't make the rules. You do make the rules, though. This is the footprint of our giant donut will be making things. donut we'll be making today, which if we pull it off will be the equivalent of 1,500 regular donuts. All the sheet cakes have been cut in half. But our first step is to cover the base with buttercream frosting. Once we have our first layer of buttercream, we'll start going down with our cake. Each layer of our donut is going to have six sheet cakes. We're going to be

trimming this down later to make sure it looks perfect, but for now we can break off the edges, throw it into our bucket. None of this cake today will be going to waste. We'll be donating all the food through farm link later on today. The first layer is done and then we're going to repeat it 10 times. Real quick, the buttercream we're using today is the same recipe that's in my cookbook, and it is the best buttercream frosting you will ever taste. That is good. Into the fridge, this goes to chill for 20 minutes. Thanks, Lenja. We need to let this chill so it can firm up because we'll be doing exactly this two more times. After chilling the donut for one hour, we added the next three layers onto the cake.

Our layers are definitely starting to add up, but we have to toss this in the fridge one last time so it doesn't crumble. We don't want what happened with that dumpling we did with Uncle Roger to happen to this cake. Now that we've chilled it again, it's time to start spreading the buttercream once again, where we'll then add the final three layers to our cake. Just so you know, in order for this to count as a new Guinness World Records title, the donut cake has to be at least one foot high. Let's hope it's one foot high. We're finally putting on the final layer of cake.

But the big challenge right now is that we're up against the time. We're a little behind schedule, and we've got three hours to go. We are now at the point where we're ready to carve the cake, and it's going to start taking the shape of a donut. What we're holding here are the stencils. These are going to be helping guide us to know how much. cake to cut off. Our stencil is on top, meaning we want to carve off this part right here. Linda's going to be catching all those cake scraps so we can eat those later. To me,

so far, this is the most satisfying part of anything we've done today. And it's really nice to finally see all the different layers that we've put together. Time's ticking, we only got two hours left. Now that our donut is carved around the sides, we need the hole in the middle, and this is where the small stencil comes in. But in terms of the stability of this donut, this is where things start to get really dangerous. We don't want it collapsing in on itself and we don't want it collapsing out. We're almost finished taking out this hole, in the center of our donut, but I'll be honest, my arms are getting pretty tired.

This is what it takes to get a world record. It's definitely starting to take the shape of a donut, but to finish things off, I'm kneading together some of the cake and frosting scraps that we have. Then bringing that over to the donut itself and pressing it across the top and some of the little cracks in the sides to make sure it looks perfect. When you mix cake and frosting together, it basically makes a sort of Play-Doh. Now that it's really starting to look like a donut, we have to add a layer of frosting across the entire thing, but this means we're getting pretty close.

The thing that I'm really scared about right now is time. If we don't do this within that eight-hour mark, Dennis will talk. record. As a reminder, this is what we're going for. And we're getting closer and closer. This now has to go back in the fridge to firm up before we put the fondant on top. The fondant is what's going to lay across the top of the donut and make it perfectly smooth. And at the very end, probably the coolest part of the day, we'll be airbrushing it to give some color and also dumping frosting across the top. And you're not going to want to miss that. For now, we'll just keep needing this until it's as smooth as a baby's bottom. How do you know what a baby's bottom

feels like? This whole machine right here is basically a giant version of a pasta machine. But instead of rolling out pasta dough, we're rolling out fondin. Now we'll turn the lever up so it's a bit thinner. And again, we go. And after we've rolled out our first slice, we'll lay it carefully and gently over our donut. This right here is a fondon smoother. Wax on, wax on. Now that our fondon is all laid out.

We're in the home stretch. This is called an airbrush, and it's what's going to allow us to paint the whole donut. We're using multiple coats and colors in order to achieve that classic, realistic donut look. Now that our donut is the perfect golden brown color, we get to do the part that we're most excited for. Pouring on our glaze. We have to hope and pray right now that this doesn't fall too far down the sides or we won't get the record. Here we go. We're going to go all around the top of the donut and let it fall however it wants to.

We also have to make sure we keep this as even as possible, giving us the perfect frosted donut. Linja, this is probably one of the most satisfying things I've ever seen in cooking. Our frosting is done and these are the sprinkles that are going to complete our donut. They're made it a fond of. At this point, it's time to channel our inner salt and add a bunch of sprinkles to finish it off. I've got to use a special strategy to hit it from the side too. We've definitely made the biggest donut now, but, but what we're going to One question remains.

Is it official? I can confirm we have a final weight, 225.9 pounds. And that makes this a brand new Guinness World Records title. Congratulations. Once again, you both are officially amazing. And the best part of it all, you'll find this donut in the Guinness World Records book of 2024. You'll be able to read about this record and all the other ones

we've broken right here. Huge thanks to Oakleaf Bakery for letting us use their facilities. All of this food today will be donated throughout Boston with the help of the FarmLink project. Comment below what record you want us to break next.