Top Hat Cake
Top Hat Cake
Instructions:
- Make 4 layers of cake, using your favorite recipe or boxed mix.
- Use 8" round cake pans, and level the tops of the cakes when cool, using a serrated knife.
- Place the first layer on the plate on which the cake will be served, and slip strips or triangles of wax paper under the cake, covering the entire plate to keep it clean while frosting. (Or omit this step, since you'll be making a frosting "brim" on the inner portion of the plate.)
- Stack the layers, frosting between each layer. Use black frosting.
- For a smoother cake, "seal" it by adding a thin layer of frosting to the top and sides to seal in the crumbs.
- Add your regular layer of frosting to the top and sides of the cake.
- Smooth the frosting as much as you can to give it a satin look.
- Remove wax paper from plate, and clean off as many stray crumbs as practical.
- Make a brim of frosting, about 2" wide, directly on the plate. Make it a little thicker at the outer edge.
- For the hat band, use a slightly lighter/darker shade or frosting, or black rolled fondant.
- For a super-smooth cake, use rolled fondant in place of frosting, after stacking the layers and frosting between them.
Note: If your layers come out fluffy enough, you may only need 3 layers. See how the proportions look as you stack the layers.
Tip: If using an electric oven, place a pan with a half inch or so of water in it on the shelf below the cakes, to help them retain their moisture while baking. (Remove it very carefully, or to be totally safe, let the water cool before taking this pan out of the oven!)