Hat Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ cake mix (any flavor*)

Water, vegetable oil and eggs called for on cake mix box

2

                        tubs (16 oz) Betty Crocker™ Rich & Creamy Creamy White Frosting or 2 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting ( or your favorite flavor)

Ribbon and edible flowers (dianthus, pansies, violas)

Preparation

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.

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.

Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

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