Spring Bonnet Cake
1 package lemon cake mix
1 t. grated lemon zest
Frosting:
1 1/2 lbs. confectioners sugar
1/2 C. butter
4 oz. cream cheese, softened
4 T. fresh lemon juice
3 drops yellow food color
Cake:
Mix one package lemon cake mix according to directions. Stir in one teaspoon
grated lemon zest. Grease and flour a one quart heat safe bowl and a 12 inch
round cake pan or pizza pan. Fill the bowl 2/3 with batter and place the
remaining batter in the round pizza pan. Bake at 350�F. Bake cake in pizza pan
for 15 - 20 minutes or until a toothpick inserted comes out clean. Bake cake in
bowl about 35 - 40 minutes or until a toothpick inserted in center comes out
clean. Cool on wire rack.
Frosting:
Cream together margarine and cream cheese. Beat in powdered sugar and lemon
juice (add more or less to make a creamy spreading consistency). Add yellow food
color to make a pale yellow color.
Assemble Cake:
Place 12 inch cake on a large serving plate. Spread a small amount of icing in
center. Invert cake from bowl onto center of 12 inch cake to look like a bonnet.
Spread with lemon frosting. Decorate bonnet cake with a pastel ribbon around the
brim and with a bow. Arrange on fresh or sugared flowers at base of crown.
Beautiful as a centerpiece which can be served for dessert.
To make Sugar Flowers:
(Use edible blossom, free of pesticides such as: rose petals, daisies, pansies,
violets, lavender, primroses, mums, carnations, etc.) Beat one egg white until
frothy. Gently brush onto flowers on all sides. Sprinkle with granulated sugar,
completely coating them. Tap off excess sugar and lay on wax paper. Dry 24
hours.