# Components:
→ Donuts
01 - 36 mini glazed donuts (store-bought or homemade)
→ Icing
02 - 2 cups powdered (confectioners') sugar
03 - 3–4 tablespoons whole milk
04 - 1 teaspoon pure vanilla extract
→ Decorations
05 - 1/2 cup assorted colorful sprinkles
06 - Edible gold stars, optional
07 - Graduation-themed toothpick toppers, optional
→ Assembly
08 - 1 large styrofoam or cone-shaped cake form, about 12 inches tall
09 - Wooden skewers or sturdy toothpicks
# Preparation steps:
01 - Ensure homemade donuts are completely cooled before glazing; if using store-bought, select fresh donuts and bring them to room temperature for best adhesion.
02 - Whisk powdered sugar, 3 tablespoons milk and vanilla in a bowl until smooth and thick but pourable; add the additional tablespoon of milk only if needed to reach a coating consistency.
03 - Dip the top of each mini donut into the icing, let excess drip back into the bowl, then immediately press the glazed surface into sprinkles; transfer to a rack or parchment-lined tray and allow icing to set, about 15 minutes.
04 - Set the styrofoam cone on the serving platter or cake stand so it sits securely; if using a flat cone, ensure the base is stable and centered.
05 - Beginning at the cone base, impale each donut through its center onto a wooden skewer or toothpick and press gently into the foam, arranging donuts side-by-side to form a complete bottom ring.
06 - Continue layering donuts in slightly overlapping rings, working upward and angling skewers as necessary to maintain a conical profile; trim or halve donuts with a knife to fill narrow upper sections.
07 - Tuck extra donuts into any visible gaps for fullness, scatter additional sprinkles over the tower, and add edible stars or a graduation topper for a polished presentation.
08 - Serve immediately for best texture, or cover loosely and keep at room temperature up to 2 hours; avoid refrigeration to preserve glaze finish and donut texture.
