Hat Cake

  • Prep 30 min
  • Total 3 hr 45 min
  • Servings 16

Ingredients

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
  • 2
    Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting. Frost with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
  • 3
    Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

  • *For all chocolate and devil's food cake mixes, use only 1 cup of the water.
  • To add texture to frosting just like the photo, gently roll clean wicker basket over frosting.

Nutrition Facts are not available for this recipe
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