While on a trip to Sir Wes’ hometown, Fairhope, Alabama this summer an event shock the small community- a long time landmark closed its doors, the Midtown Mobile Krispy Kreme was no longer taking orders.  I never could have imagined how much of our conversations would have been consumed by this over our stay.  It was at this point that I really understood my husband’s love of Krispy Kreme.

This is a clip from the Press Register:

“The Midtown Krispy Kreme, which opened in 1972, closed permanently at 11 a.m. Tuesday, halting conveyer belts that company officials boasted once made 1,000 dozen doughnuts an hour.  

By noon Wednesday, workers had taken down the sign out front and boarded up the windows.  

Though the last doughnut had been fried and glazed more than 24 hours earlier, a sweet smell still lingered there by early afternoon. A glassed-in shelf marked “original glazed,” “chocolate iced custard filled,” “powdered blueberry filled” and other flavors was bare.  

Employees didn’t know the restaurant was closing until that morning. Six of them were transferred to the company’s west Mobile location, while the remaining 11 were given a one-week’s severance check.

The Government Street store once made enough doughnuts to fill two tractor trailer trucks and a dozen delivery vans daily, but was down to filling just one van. The company, which once thrived on delivering doughnuts from Hattiesburg to Gulf Shores, is turning its focus to in-store, retail sales.

“I would rather make them hot and give them to you fresh than give them to you in a box when they’re two days old,” McAleer said. “That’s what we do best.”

So when Sir Wes requested a Donut Cake, I knew I could not wiggle out of it…. 

I wasn’t sure how to keep it together, but then thought about trying marshmallow, like you would when making rice krispie treats.

• 4 tablespoons butter
• 7 ounces mini marshmallows
• 40 glazed donut holes
• 1 ½ cup chocolate buttercream
• ½ cup semisweet chocolate chips
• 1 tablespoon butter
• ½ cup heavy cream

Melt the butter and add in the marshmallows stirring until smooth.  In a large mixing bowl place the donut holes and pour the marshmallow over, tossing gently.  Immediately put into two plastic lined 8 inch cake pans.  Allow to set for about 20 minutes.

Flip the first layer onto a plate and gently remove the plastic wrap.  Spread ¾ cup of the chocolate buttercream over the donuts.  Flip second layer on top of the buttercream layer.  Use remaining ¾ cup of buttercream to spread over top. 

Melt chocolate chips and butter in a double boiler, when smooth and melted, add in heavy cream and stir well.  The glaze can be poured over the cake.  Allow an hour to set. 

Happy Birthday Sir Wes, I hope you enjoy my tribute to your hometown and a piece of your history!  XOXOX