Spring Bonnet Cake

Yield: 12 to 15 servings

Ingredients

• 1 (18.25 ounce) box yellow cake mix* (plus ingredients to make cake)
• 1 (16 ounce) container prepared vanilla frosting
• Food coloring (optional)
• 13 vanilla cream-filled sandwich cookies
• 2 fruit snack roll-ups (3 feet long each) in desired color
• Assorted candies
• Candy spearmint leaves

Instructions

1. Heat oven to 350 degrees F. Spray inside of classic batter bowl (Pampered chef) or a glass bowl that can be baked in.
2. Prepare cake mix according to package instructions. Pour into batter bowl for baking.
3. Bake for 55 to 60 minutes.
4. Cool cake for 15 to 30 minutes.
5. Turn batter bowl upside down onto a plate. Remove bowl and let cake cool completely before decorating.
6. To assemble bonnet, set cake, with large end down, on serving platter. Tint frosting with food coloring to desired color. Using a spatula spread cake with two-thirds of the frosting. Surround bottom of cake with cookies to form the brim of the bonnet.
7. To decorate bonnet, remove fruit roll up from paper. Starting at center of the fruit roll, place roll around bottom of cake, crisscrossing ends to resemble a ribbon. Make a bow with remaining fruit roll and place at crisscross. Trim ends of ribbons. Use candies to make flowers and decorations on bonnet.
8. Add vanilla cream filled cookies around cake to form brim and decorate.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

Attribution

Recipe credit: Pampered Chef