Sweeten up your summer with this easy recipe for pound cake hats, using only four ingredients!
- 1 frozen Sara Lee® All Butter Pound Cake (10.7-oz.), thawed
- Pastel Wilton® Rolled Fondant
- 1 container prepared frosting
- Decorative sugar flowers
- 2 -7/8” round cookie or biscuit cutter
- 2 -1/8” round cookie or biscuit cutter
Carefully remove Sara Lee® All Butter Pound Cake from packaging and set onto work surface. Slice off rounded top portion of cake to level (this portion will not be used for the hats). Evenly cut the Pound Cake horizontally into two 3/4” thick “sheets”.
Using the 2-7/8” cutter, cut two Pound Cake rounds. Repeat this process in the pound cake with the 2-1/8” cookie cutter, creating two more rounds.
Roll out Pastel Wilton® fondant to 1/8” thick and using both cutters, cut two 2-7/8” circles and two 2-1/8” circles. Lightly frost the tops of the pound cake rounds and place the pastel fondant circles on top.
Frost the bottom of the 2-1/8” pound cake round and secure it to the top of the fondant-covered
2-7/8” pound cake round.
Cut a 1/4” strip of white fondant and affix it around the bottom of the 2-1/8” pound cake section to create a ribbon effect. Shape a bow using small strips of white fondant. Decorate with small sugar beads affixed to fondant with a dab of water. Attach decorative sugar flowers in the same manner, if desired.
Makes 2 hats, each 3” wide x 2-1/4” tall