Summer Hat Cake
Makes: 2 hats, each 3" wide x 2¼" tall
Ingredients:
- 1 package (10.75 ounces) frozen Sara Lee® Frozen Pound Cake, thawed
- Pastel-colored rolled fondant
- 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 hats.) Cut the pound cake horizontally into two ¾" thick slices.
- Using and 2 ⅞" cookie or biscuit cutter, cut two cake rounds from one pound cake slice. Repeat this process using the 2 ⅛” cookie or biscuit cutter with the second pound cake slice. Set aside.
- Sprinkle work surface with confectioners’ sugar. Knead 5 ounces pastel rolled fondant and roll out to about ⅛" thick. Cut two 2 ⅞" circles and two 2 1/8" circles from the rolled fondant. Lightly frost the tops of the pound cake rounds and gently lay the pastel fondant circles on tops.
- Frost the bottom of the 2 ⅛" pound cake round and secure it to the top of the fondant-covered 2 ⅞" cake round. Knead 2 ounces of white rolled fondant and roll out to about ⅛" thick. Cut ¼" strip of white fondant about 2¼” long. Using a dab of water, secure strip around the bottom of the 2 ⅛" cake piece to create a ribbon effect. Shape several small ¼” strips of white fondant into a bow and attach to ribbon. Decorate top and brim of hat with small sugar beads secured to fondant with a dab of water. Secure sugar flowers in the same manner, if desired.
Cook’s Tip: Purchase rolled fondant and sugar flowers in Craft stores.
