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Three Tiered Cake

Makes: 2 hats, each 3" wide x 2¼" tall

Ingredients:

  • 1 package (10.75 ounces) frozen Sara Lee® Frozen Pound Cake, thawed
  • White rolled fondant (for cake bases)
  • 1 tub frosting
  • Various colors rolled fondant (for cake decoration)

Directions:

  1. 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 three-tiered cakes.) Cut the pound cake horizontally into two ¾" thick slices.
  2. Using the cookie or biscuit cutters, cut two 2¾” and one 1½” cake round from one pound cake slice. Cut two 2¼” and one 1½” cake rounds from the second pound cake slice. Set aside.
  3. Sprinkle work surface with confectioners’ sugar. Knead 8 ounces of white rolled fondant and roll out to about 1/8” thick. Cut two 5" diameter circles, two 4"diameter circles, and two 3"diameter circles.
  4. Lightly frost the 2 ¾" cake rounds and lay the 5” fondant circles over the tops. Form fondant over the top and sides of both rounds. Cut away excess fondant at base of cakes with a knife. Repeat this process with each of the cake rounds and their corresponding fondant circles: 2¼” rounds with 4” circles and 1½” rounds with 3” circles.

Cook’s Tip: Rolled fondant can be purchased in craft stores.