Graduation Hat Cake
Makes: Makes 16 hats, each 2½" wide x 2" tall
Ingredients:
- 1 package (10.75 ounces) frozen Sara Lee® Frozen Pound Cake, thawed
- 1 tub frosting
- Confectioners’ sugar
- Colored rolled fondant (corresponding with primary school colors)
- White rolled fondant
- 1 box graham crackers
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 hats.) Cut the pound cake horizontally into two ¾" thick slices.
- Using a 1¾" biscuit or cookie cutter, cut sixteen cake rounds from the two pound cake slices. Lightly frost the tops of each cake round and set aside. These rounds are the hat bases.
- Sprinkle work surface with confectioners’ sugar. Knead 12 ounces of colored rolled fondant and roll out to about 1/8" thick. Cut sixteen 3" circles from the rolled fondant. Form fondant over the top and sides of each cake round. Cut away excess fondant at base of cake with a knife.
- To create the boards, separate graham crackers into 2½” x 2½” squares. Knead 16 ounces of colored rolled fondant and roll out to about 1/8" thick. Cut sixteen 4” circles from the rolled fondant. Cover each graham cracker with a fondant circle, wrapping fondant to the underside of the cracker. Dab the top of each hat base with frosting and secure board on top. Create tassels and button top using fondant, if desired. Secure with a dab of water or frosting.
Cook’s Tip: Rolled fondant can be purchased in Craft stores.
