Ingredients:
For Cake:
- 3 c. all-purpose flour
- 1tsp. baking soda
- 1tsp. salt
- 1c. butter or margarine, softened
- 2c. granulated sugar
- 2eggs, lightly beaten
- 2 tsp. vanilla
- 1c. milk
- 1 c. finely shredded carrot
- 2 tbsp. lemon juice
- 1 recipe Lemon Frosting
- Preheat oven to 350F.
- Generously grease and flour 12-inch cake pan for the hat brim and 1-1/2 quart heat-safe bowl for the hat crown.
- 2medium-sized lemons
- 4 c. confectioners sugar
- 1/2 c. butter or margarine (1 stick), softened
- 1 drop red food coloring
- Assorted flowers for garnish
- Bow to match
For Cake:
- Using a wire whisk, combine flour, baking soda and salt in a large bowl; set aside.
- Combine the butter and sugar in a large bowl.
- Beat with electric mixer at medium speed 2 to 3 minutes or until smooth and fluffy.
- Add eggs and vanilla; beat well. Alternately add flour mixture and milk, ending with flour.
- Add carrot and lemon juice; beat until blended.
- Do not over beat.
- Pour 3-1/2 cups of batter into the 1-1/2 quart bowl and spread evenly.
- Pour remaining batter into 12-inch cake pan and spread evenly.
- Bake brim cake at 350F for 20 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in the pan on a wire rack for 10 minutes; invert onto a wire rack and cool completely.
- Bake bowl cake at 350F for 1 hour or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in the bowl on a wire rack for 10 minutes; invert onto a wire rack and cool completely.
- Grate 1-1/2 teaspoons peel from lemons and squeeze 5 tablespoons lemon juice; place in a large bowl.
- Add confectioners sugar and butter; beat at medium speed until smooth, scraping bowl often.
- Spoon about 1/4 cup frosting into a small bowl and add the food coloring until blended.
- Cover both bowls with plastic wrap until ready to use.
- Assorted flowers for garnishBow to match
- Place the hat brim cake onto a flat cake plate. Spread the top and sides with 1 cup of lemon frosting.
- Using a spreading knife dipped in water, smooth out the frosting as best you can.
- Place the hat crown cake onto the center of the brim cake.
- If the cake is too rounded, trim it so it is flat.
- Spread with 1-1/4 cups of lemon frosting, smoothing it as much as possible.
- Make sure the space between the top and brim is sealed.
- Using a medium writing tip with your pastry bag, pipe out pink frosting into groups of 3 dots covering the hat top in a pattern as shown in the photo.
- Using a large writing tip with your pastry bag, pipe out white frosting with dots all the way around the top edge of the brim.
- Decorate with assorted flowers and a bow around the base of the crown.
