Garden Hat Cake

Makes: Makes 4 hats, each 4" wide x 1½" tall

Ingredients:

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 hats.) Cut the pound cake horizontally into two ¾" thick slices.
Using and 2½" biscuit or cookie cutter, cut four cake rounds from the two pound cake slices. Lightly frost the tops of each pound cake round. Set aside.
Sprinkle work surface with confectioners’ sugar. Knead 8 ounces of pastel colored rolled fondant and roll out to about ⅛" thick. Cut four 5" circles. Using a pie or ravioli cutter, lightly roll designs over the top surface of the fondant to create a textured effect.
Gently lay textured fondant circles on top of cake rounds. Form fondant over top, sides, and continue out from edge to create a hat “brim". Using a 4"cutter or a knife, cut around the hat rim for a smooth edge. Secure Sugar Flowers with a dab of water or frosting, if desired.
Knead 2 ounces of white rolled fondant and roll out to about ⅛" thick. Cut two 3" diameter circles. Using a knife, make the perimeter of the circle wavy. Lay white fondant on top of 2½” yellow fondant-covered cakes. Secure the 1¾" tiers on top of the 2½" tiers with frosting. Use colored fondant to decorate cake as desired, using a dab of water to secure decorations in place.

Cook’s Tip: Fondant and sugar flowers can be purchased at Craft stores.