ezRecipe-Zee: Cooking Recipe: How to make Mothers Day Bonnet Cake

Mothers Day Bonnet Cake

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Date Added:	February 29, 2008
Calories:
Serves:	12
Prep. Time:	0:00
Category:	Cakes / Pies / Pastries, Desserts / Sweets

Ingredients:

2                   purchased angel food cakes
2                   containers vanilla frosting - (16 oz ea)
4                   feet white wired ribbon - (abt 2" wide)
                    Assorted edible fresh flowers

Directions: one line for each direction. When saved the lines will be numbered.

Place 1 cake, wide-side down, on serving platter. Spread a thin layer of frosting over top of cake. Cut 1 (2-inch) wide wedge from second cake. Spread 1/4 cup of frosting over cut ends of second cake. Bring cut ends of second cake together, pressing to adhere. Place second cake atop cake on platter. Tear cake wedge into cubes. Fill hole in center of cakes with cake cubes. Spread remaining frosting evenly over top and sides of cake to coat completely. Tie ribbon around cake and form bow. Arrange flowers decoratively around base of cake to resemble hat rim.
This recipe yields 12 servings.

Nutrition Facts

Servings Per Recipe: 12

Amount Per Serving

Calories: 0

Calories from Fat 0.0%

Total Fat

Cholesterol

0mg

Sodium

0mg

Carbohydrate

Dietary Fiber

Protein

Exchanges: .

Rating: ()

Added On: February 29, 2008

* SEMI-HOMEMADE COOKING with Sandra Lee - (Show # SH-1B01) - from the TV FOOD NETWORK