Easy Easter Bonnet Cake Hat - prepared by Kay Econ - KTIV News 4 Sioux City IA: News, Weather and Sports

Easy Easter Bonnet Cake Hat - prepared by Kay Econ


Easy Easter Bonnet Cake Hat - prepared by Kay Econ

• 1 box supermoist cake mix (any flavor)
• Water, vegetable oil, and eggs called for on the cake mix
• 2 containers Whipped or Butter Cream frosting
• Ribbon, Fruit by the Foot for band on hat
• Coconut, artificial flowers,or gum drop roses
• May also use M&M's or various candies for decorating

Preheat oven to 350 degrees.
Prepare one 8 inch round cake pan and one 9 inch round cake pan.
Place batter in each pan and bake according to directions on package.
Allow to cool.
Place in refrigerator or freezer for easier handling for 30 mins.
Cut a 6 inch circle from a piece of wax paper and place on top of 8 in. layer.
Cut with a small knife around circle.
Place frosting on bottom 9 inch layer.
Place 6 inch layer on top.
Place in refrigerator 30 minutes for easier handling.
Continue to frost cake.
Place ribbon or Fruit by the Foot for band on cake.
You may sprinkle coconut on cake for texture.
Place artificial flowers or gum drop roses on cake.
Can use M&M's or other candies as well instead of roses.

Gum Drop Roses

Begin by dusting your work area with sugar.
I use large gum drops.
Place gum drop on sugared work area.
Using a rolling pin, roll into an oval shape.
You will need to use 4 gum drops.
After you are done rolling them out, cut each gum drop in half.
Take the first half oval and roll tightly. This is the center of the rose. Pinch ends to make it hold.
Take another half and wrap it around the center. Pinch the bottoms.
Continue with the remaining petals.
Roll out green gum drop and form a leaf and attach.
Spread the tops of each petal to make it look fuller.
Attach to cake.

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