Mom's Yellow Roses Hat Cake

by Kalpita Mokashi
(Milford, CT)

Here's how I made the Yellow Roses Hat Cake:

1. First, I baked two cakes. Bottom was 10" and top was 6". Bottom was pretty thin and baked top to rise.

2. Iced both the cakes with a very thin layering of buttercream. Rolled the white fondant to a little more that 1/16th of thickness and covered both the cakes seperately.

3. Then I placed the smaller cake on the top and made a fondant bow to cover the bottom.

4. I made the fondant roses about four days before doing the cake so that they would dry. Then placed the roses and leaves, also previously done, onto the cake and used vanilla to stick the leaves.

5. Finally, I made the buttercream dots on the border.