Baby Bonnet
Makes: 3 bonnets, each 3" wide x 2½" tall
Ingredients:
- 1 package (10.75 ounces) frozen Sara Lee® Frozen Pound Cake, thawed
- Confectioners’ sugar
- White rolled fondant
- 1 tub frosting
- Sugar Flowers
Directions:
- Carefully remove Pound Cake from packaging and set on cutting board. Slice off rounded top portion of cake to level. (This portion will not be used for the bonnets.) Cut pound cake vertically into three equal parts. Round the top back edges of each piece so that the bonnet will appear rounded. Set aside.
- Sprinkle work surface with confectioners’ sugar. Knead 12 ounces of fondant and roll out to about ⅛" thick. Cut three 8" diameter circles. Using a pie or ravioli cutter, lightly roll designs over the top surface of the fondant to create a textured effect.
- Lightly frost the tops of each cake piece. Starting at the back base, form fondant over the top and three sides of each piece, allowing about an inch of excess fondant to hang over for ruffling. The front of the cake should remain exposed. Ruffle the edges of the excess fondant with your fingers. Cut away excess fondant at base of cake with a knife.
- To create bonnet ties, knead 12 ounces of fondant and roll out to about ⅛" thick. Cut fondant into thin strips and shape as desired, attaching to bonnet with a dab of frosting. Arrange Sugar Flowers on top edge of ruffling to decorate, using a dab of water or frosting to secure.
Cook’s Tip: Fondant and sugar flowers can be purchased at Craft stores.
