Mothers Day Bonnet Cake Recipes

MOTHER'S DAY CAKE

Steps:

• In the bowl of an electric mixer fitted with the whisk attachment, combine cream, confectioners' sugar, and vanilla seeds. Starting on low speed and gradually increasing to medium-high, whip until stiff peaks form, about 2 minutes.
• Invert one cake onto a parchment-lined cutting board, then peel parchment from bottom of cake. Using a serrated knife, trim 1/4 inch from short sides of cake. Cut in half crosswise. Repeat with second cake.
• Place one cake half on a serving platter. Using an offset spatula, spread top with one-fourth of whipped cream; arrange one-fourth of berries over cream. Repeat process with remaining cake halves, cream, and berries. Refrigerate until ready to serve. To serve, cut cake in half lengthwise, then cut each half crosswise into 1 1/2-inch-thick slices.

HAT CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Bake and cool cake as directed on box--except use one 8-inch round pan and one 9-inch round pan. For easier handling, refrigerate or freeze cake 30 to 60 minutes or until firm.
• Cut 6-inch circle out of waxed paper; place on 8-inch layer. Cut cake around circle with small knife to make 6-inch round layer; place on 9-inch layer, attaching pieces with small amount of frosting. Frost with a thin layer of frosting. Refrigerate or freeze 30 to 60 minutes to set frosting.
• Frost cake. Trim hat with ribbon and flowers. Store loosely covered in refrigerator.

MOTHER'S DAY POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2-inch square baking pan with 1 teaspoon butter and set aside.
• Melt 1 cup butter in a saucepan over low heat; stir in the sugar until thoroughly combined. Stir in the vanilla. Whisk in the eggs, one by one, whisking well between each egg. Stir in the salt and lemon zest. Transfer to a large mixing bowl.
• In a separate bowl, sift the flour and baking powder together. Gently stir the flour mixture into the egg mixture. Stir in the milk, folding the batter lightly with a spatula until thoroughly combined. Pour the batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted near the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan on a wire rack for 10 minutes; invert the cake onto a second wire rack and let cool completely.