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Mother’s Day Bonnet Cake




Source of Recipe


Marla


Recipe Introduction


The cakes can be kept, covered, at room temperature up to 2 days or wrapped airtight and frozen up to 1 month. Assemble and frost up to 3 days ahead. Make the ribbon and flowers and decorate the cake the day of serving.


List of Ingredients




Mother’s Day Bonnet Cake


Cake:
1 cup sliced almonds
1 3/4 cups sugar
2 1/2 cups flour
1 tsp baking powder
1/2 tsp each baking soda and salt
1 1/2 sticks (3/4 cup) butter, softened
5 large eggs, at room temperature
1/2 cup each milk and sour cream
1 tsp vanilla extract
1/2 tsp almond extract

Frosting:
2 oz white baking chocolate
11 oz cream cheese
, softened
2 Tbsp butter, softened
1 cup confectioners’ sugar
1 tsp vanilla extract

Ribbon and flowers:
cornstarch; 3/4 cup purchased fondant or a 7-oz roll marzipan liquid food colors
2 Tbsp seedless raspberry jam


Recipe





Place oven rack in middle position. Heat to 350°F. Grease and flour a 10-in. springform pan and a 1-qt ovenproof bowl.

Spread almonds on a cookie sheet and bake 7 to 8 minutes until toasted. When cool, process in food processor with 1/4 cup of the sugar until nuts are finely ground.3. Cake: Stir nut mixture, the flour, baking powder, baking soda and salt in a medium bowl until blended. In a large bowl, beat butter and remaining 11/2 cups sugar with mixer on medium-high speed until fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each (batter may look curdled). In a small bowl, mix milk, sour cream and extracts with a fork

Reduce mixer speed to low. Beat in flour mixture in 3 additions alternately with milk mixture, beating after each addition until blended. Put 2 cups batter into prepared bowl, spreading evenly. Spread remaining batter evenly in prepared pan.

Bake both on middle oven rack 40 to 45 minutes until cakes shrink from sides of pan and bowl, and a wooden pick inserted in centers comes out clean.

Cool cakes in bowl and pan on a wire rack 10 minutes. Invert bowl cake onto rack. Remove sides of springform pan; invert cake onto rack and remove pan bottom. Cool cakes completely.

Frosting: Melt white chocolate according to package directions. Scrape into a large bowl and add cream cheese and butter. Beat with mixer on medium-high speed until fluffy. On low speed, beat in confectioners’ sugar and vanilla just until smooth. Refrigerate if needed, until firm enough to spread.

Dust work surface and 1/2 cup of the fondant with cornstarch. Knead in green food color until pale green. Divide in half. With a cornstarch-dusted rolling pin, roll each half into a 20 x 2-in. strip. Trim edges with a fluted or plain pastry wheel or sharp knife. Cut 1 strip in quarters crosswise.

Divide remaining fondant in half. Tint half green for leaves, the rest pink, blue and yellow for rosebuds. Make rosebuds as directed on fondant package. Roll out green fondant, cut into leaves, score veins with back of a knife.

Place 10-in. cake (brim) top side up on a serving platter. Spread jam in a 6-in. circle in center. Set bowl cake (crown) on jam. Spread cake with Frosting.