EASTER BONNET CAKE - easy cake mix
Nancy J. Patrykus
I found this recipe and picture in the 1998 Family Circle magazine.
It was featured on the cover.
Thank you Family Circle.
It so beautiful and easy!!
A joy to behold!
My Easter recipe # 5
Prepare cake mix as following directions, using the ingredients as indicated on package.
Coat 11 inch tart pan (with a removable bottom) and a 4 cup oven proof bowl (6 inches across top) with a non stick cooking spray.
Pour 3 cups of cake batter into the prepared tart pan, filling it up about 1/2 way.
Pour the remaining batter, about 1-1/2 cups into the prepared bowl.
Bake the tart pan about 20 to 25 minutes.
The bowl about 30-35 minutes.
Cool both tart pan and bowl on a wire racks for 15 minutes.
Un-mold the cakes onto racks and cool completely.
If necessary, trim top of bowl cake so it is flat and level.
Microwave the frosting on high power until a good spreading consistency, about 30 seconds.
Spread frosting with a metal spatula over the tart cake.
Then spread frosting over the inverted bowl cake.
Reserve left over frosting. Place cakes in refrigerator to set..about 20 minutes.
Spread the remaining frosting over the entire cake for a finished surface. If the frosting becomes to firm to spread, reheat as needed to keep frosting spreadable.
Wrap the ribbon around base of the bonnet and make a decorative bow.
Arrange candy flowers and leaves as pictured.
Sit back and take a minute to enjoy your newly created beautiful bonnet.
Be sure to take a few pictures!!!