A special cake for Easter in the shape of a hat.
3⁄4 c butter
3⁄4 c sugar
3 egg (medium sized)
1⁄2 c flour (self raising flour)
2 T cocoa (powder)
4 T milk (for the cake)
1⁄2 c cream (whipping cream, whipped)
1 lb confectioner's sugar (sieved)
6 T milk (for the icing)
food dye (green)
mint (peppermint esence)
1 egg white (lightly beaten)
Bake the cake
- Hheat the oven to 350º F. Grease and line 2 round cake pans, about 7 inches diameter.
- Cream butter and sugar together. Beat in the eggs, one at a time. Fold in the flour, cocoa and the milk for the cake.
- Divide the cake mixture between the two pans and smooth the top.
- Bake in the middle of the oven until the cakes have risen and they are golden brown and firm, about 25-30 minutes.
- Remove the cakes from the oven and leave them to rest in the pan a couple of minutes before turning them out onto a wire rack. Leave them there until cold.
Make the bonnet
- Join cakes together with whipped cream and place them on board.
- Make the frosting by mixing the confectioner’s sugar with the milk for the frosting. Add a few drops of peppermint essence and enough green food dye to give the frosting a pale green hue.
- Cover the cake with the frosting, making it very smooth. Extend some of the icing over the board to make the edge of the hat. Refrigerate the cake until the frosting has set.
- Coat the edible flowers with the lightly beaten egg white and dip them in the sugar. Allow them to dry.
- When the bonnet has set, arrange some ribbon around the bonnet. Pin a bow to the back. Stick the crystallized flowers on top.
The edible flowers are delicate, paint them with the egg white using a fine brush.
1 hour, 10 minutes