Kentucky Derby Bonnet Cake
by Karen Quintana
(Brooklyn, New York, USA)
Kentucky Durby Bonnett Cake
Began this cake by making fondant roses, contructed petal by petal and allowing to dry completely. (1 day)
Baked 2 8in round cakes and shaped by rounding the top of the cake to form the center of the hat.
Crumb coated the cakes with homemade vanilla butter cream and overed with white fondant.
With a ruler and fondant tool added stitching detail. set aside.
Rolled out white fondant and cut to shape the brim of the hat. Attached the brim to the cake with water/gum paste solution. Inserted curved cardboard and tissue paper as desired to add the curves and flair to the brim of the hat. Set aside to dry (overnight).
Rolled out a strip of fondant with the sash along the base of the hat where the brim meets.
Began attaching the dry fondant roses one at a time, using water/gum paste solution, in a cascading fashion along the top side of the cake and cascading down unto the brim, using toothpicks to hold in place if neccesary. Allow time to dry completely.
Place on cake pedastal to accentuate the flair of the brim of the hat and remove all tissue paper and cardboard support. Serve.