Best Easter Bonnet Cake Recipes

EASTER BONNET CAKE - EASY CAKE MIX

Steps:

• 1. Heat oven to 325.. 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.
• 2. Spoon both containers of frosting into a large micro-wave safe bowl. Whisk in 4 drops of food coloring for desired shade.. 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.
• 3. Place tart cake on a platter, or aluminum-foil covered cardboard. Place the bowl cake, flat side down on top of tart cake to form the bonnet. 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!!!

EASTER BONNET CAKE

Steps:

• Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
• Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean.
• Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.
• Place cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting. Halve reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.