Uncle Sam’s Cake

Makes: Makes 2 hats, each 3" wide x 3½" tall

Ingredients:

• 1 package (10.75 ounces) frozen Sara Lee® Frozen Pound Cake, thawed
• 1 frozen Sara Lee® Pound Cake (10.75 oz.), thawed
• 1 tub frosting
• Confectioners’ sugar
• Red, white, and blue rolled fondant

Directions:

1. Using the cookie or biscuit cutters, cut two 2 ⅞” and one 1¾” cake round from one pound cake slice. Cut two 2 ⅛” and one 1¾” cake rounds from the second pound cake slice. Set aside.
2. To make the base: sprinkle work surface with confectioners’ sugar. Knead 5 ounces of blue rolled fondant and roll out to ⅛" thick. Cut two 5" circles. Lightly frost the 2 ⅞" cake rounds and place one blue fondant circle on top of each. Form fondant over the top and sides of each round. Cut away excess fondant at base of cake with a knife.
3. To make the top: secure the 2 ⅛" and 1¾" cake rounds together with frosting to make a tall hat. Trim the right-angled top edges of the 2 ⅛” tier with a knife so that the top hat resembles a flat-topped cone. Turn upside-down so that the larger end is on top and set aside.
4. Knead 4 ounces of white rolled fondant and roll out to about ⅛" thick and cut two 6" circles. Frost the top of the tall hat and form fondant over the top and sides. Cut away excess fondant at the base. Secure the white top hat (small section down) to the blue base with frosting.
5. Knead 1 ounce of blue rolled fondant and roll out to about ⅛" thick. Cut a ¼" strip of blue fondant and secure to the base of the top hat with a dab of water. Knead 1 ounce of red rolled fondant and roll out to about ⅛" thick. Cut ¼" strips of red fondant and secure vertically to the white top hat with a dab of water. Cover the top in the same fashion. Decorate blue strip around base of top hat with candy stars securing with a dab of water.