Easter Bonnet Cake
This is a fun way to celebrate Easter with a pretty Easter bonnet hat cake. You can make it any colour or, if you’ve plenty of time, make mini bonnets in a rainbow of colours!
Recipe by Ann-Marie Wallace
Uploaded by Anne-Marie Wallace
Time to make
- 250 g butter
- 250 g caster sugar
- 250 g self-raising flour
- 3 eggs
- 1 pinch salt
- 400 g Renshaw Vanilla Frosting
- 500 g Renshaw Baby Blue Ready to Roll Icing
- 250 g Renshaw Pink Ready to Roll Icing
- 250 g Renshaw White Flower and Modelling Paste
- 250 g Renshaw Daffodil Yellow Flower and Modelling Paste
- 3 tbsp homemade strawberry jam
Preheat oven to 180°c/gas mark 4. Grease and line two 16 inch circular sponge tins (for the hat) and one 23 inch circular sponge tin (for the brim).
Cream the butter and sugar together in a mixing bowl until light and fluffy.
Add the eggs one at a time. Sift in the flour and salt and stir with a metal spoon.
Divide mixture equally between the three tins. Pop in the oven for 25 minutes until light and springy.
Allow to cool then put the 23" sponge on the bottom of a silver cake stand. Add some jam and vanilla frosting and place one of the 16" sponges on top. Add more jam and vanilla frosting and add the last 16" sponge. It should now look like a hat with a sponge brim.
Knead and roll out your two packets of blue (or whichever colour you like) icing and gently place over the sponges. Try to keep it as smooth as possible and shape it round the sponges to look like a hat and brim.
Then knead and roll out your pink icing and cut a long strip to make the ribbon or band round the sponge hat. Again be careful to keep it as smooth as possible. You can use a little apricot jam to help keep it in place!
Finally cut out little daffodils using white and yellow flower and modelling paste. Attach on using a little apricot jam.