Mary Poppins Hat Cakes

Makes three 3-inch layer cakes

Equipment

• 3-inch round cookie cutter
• Piping bag fitted with round tip
• Silicone flower mold

Ingredients

For Cake:

• 3/4 cup unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 3/4 cup cream
• 2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• ½ cup fresh raspberries, washed and dried

For Vanilla Buttercream

• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 16 oz. confectioners sugar
• 1 teaspoon vanilla
• Pinch of salt
• 1-2 tablespoons of milk or cream

Other Ingredients:

• Raspberry Preserves
• White Fondant, 2 lbs.
• Pink Fondant, 4 oz.
• Large Candy Pearls

Instructions

1. Make Cake Batter – In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, and vanilla extract and mix on low until combined and fluffy. Add the eggs and cream and mix on low until combined. In a separate bowl, combine the flour, baking powder, and salt. Little by little, add to the butter mixture and mix on low until combined. Carefully fold in raspberries.

2. Bake the Loaf Cake – Preheat the oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper and grease with butter. Pour batter in the loaf pan. Bake for 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean. Carefully remove from pan and allow to cool on a wire cooling rack.

3. Make Buttercream – To prepare frosting, cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined. If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar.

4. Prepare Cake Layers – When the loaf cake is thoroughly cooled, use a serrated knife to slice the cake into 1” thick slices. Using a 3-inch round cutter such as a biscuit cutter, cut out nine rounds. Set aside.

5. Assemble Cakes – Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with raspberry preserves. Top with a layer of buttercream. Repeat another layer. Finish with the third cake layer. Spread the white buttercream all over the top and sides. Make as smooth as possible so fondant doesn’t appear bumpy.

6. Decorate Cakes – Roll fondant 1/8″ thick. Cut three 8″ circles and three 5″ circles out of white. Workly quickly so fondant doesn’t dry, center an 8″ circle over the first cake. Carefully smooth the top and, working from the top down, smooth the sides. Trim excess cake from around the bottom. Repeat with other cakes.

Place 5″ rounds on a cake platter or serving platter. Center each fondant covered cake over the rounds creating a brimmed hat.

Roll pink fondant 1/4″ thick. Cut three 10″ x 1/2″ strips. Wrap around the base of each cake creating a sash. Overlap in back and adhere with a small dot of water. Repeat with other two cakes.

Create a small 1/2″ ball of pink fondant and press into the flower mold. Remove and adhere to the “sash” using a small dot of water. Add a candy pearl to the center. Repeat with other two cakes.