Hat Cake

Name: Hat Cake
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 16
Cuisine: Global
Ingredients: 16 servings Ribbon and edible flowers (dianthus, pansies, violas); 2 containers Betty Rich & Creamy or Whipped frosting (any flavor); 1 box Betty cake mix (any flavor*)

Hat Cake is a dairy free dessert. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 121 calories, 1g of protein, and 1g of fat each. From preparation to the plate, this recipe takes about 3 hours and 45 minutes. Head to the store and pick up ribbon and edible flowers, whipped frosting, betty cake mix, and a few other things to make it today.

Instructions

Heat oven to 350F (325F for dark or nonstick pan).

Equipment you will use

Oven

Frying 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.

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Frosting