Easter Bonnetsmakes 24 Little Cakes Recipes

NORMA'S EASY EASTER BONNET

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Greese and flour a 14 inch round cake pan and a medium size oven proof bowl and set aside.
• 3. Mix cake mix's according to directions and fill the round pan half full and the bowl about 2 inches from the rim. (you will have extra cake mix left) I made cup cakes with it.
• 4. Place pan and bowl in oven on center rack and bake until golden brown or when a wooded toothpick pushed down in the center of cake comes out clean. (the round cake will be done before the cake in the bowl)
• 5. Remove round cake from oven and place on a wire rack to completely cool. After testing cake in the bowl; remove from oven and place on wire rack to cool.
• 6. When round cake is completely cool remove from pan onto a very large platter or a large piece of cardboard covered with foil.
• 7. Meanwhile mix icing in mixing bowl until smooth and creamy.
• 8. Cover round cake with a thin layer of icing and place the bowl cake in the center of it and cover with icing also.
• 9. (Since I'm not good at making my icing smooth when covering cakes; I used a flower decorating tip to cover the cake. This to me is also an easy way to cover any cracks that may accure).
• 10. Decorate as desired or use my pattern. HAPPY EASTER!

EASTER BONNETS.....MAKES 24 LITTLE CAKES

Steps:

• Preheat oven, and prepare cake mix according to pkg. directions. Line24 muffin cups with paper liners. Evenly divide batter among paper cups. Bake according to pkg. directions. Cool pans on rack for 5 minutes. Remove pans and cool completely. In a bowl knead flour into cookie dough until well combined. On a lightly floured surface roll out dough to a scant 1/4 inch thickness. Using a 4 inch round cookie cutter cut out 24 circles. Place on ungreased cookie sheets. Bake 8-10 minutes..Cool pans on wire racks 5 minutes. Remove from pans, cool completely.
• Remove cupcakes from liners.Trim tops to to level tops. Spread top of 1 cupcake with some frosting, attach to cookie with top down. Repeat with remaining cupcakes.
• Divide and tint rest of frosting in as many colors as desired. Transfer 1/2 cup of each color to separate pastry bags fitted with a small writing tips. Place bonnets on a rack over a a jelly roll pan. Transfer remaining frosting to separate micro-wave containers with a pouring spout. Heat one at a time in microwave on high till pourable, 30 to 45 seconds. Pour frosting over bonnets in a circular motion to cover completely. Reheat frosting as necessary to keep it pourable.Let stand to dry, 10 minutes.
• Using a small spatula or a very flat knife remove bonnets from rack while scrapping any any frosting drips from edges. Pipe drops of frosting desired around base of hat top, for a ribbon effect. Pipe dots for flowers and lines around bottom of brim, as shown.
• ** OPTION: You can use candied flowers and leaves attached with a dot of frosting. Even a very narrow ribbon tied , around base of hat, and tied with a pretty bow. I am a Queen of my RED HAT SOCIETY group ..and plan to make some RED HATS for my SCARLET FLOOZIE gals. Maybe purple hats on there birthday month! What fun!!!!

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!!!