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Submitted
by Kara Thomas
http://www.karascakes.com
Instructions
On How To Make This Incredible Cake...
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Use
a cowboy hat to make a template for the cake by
tracing around the hat on to parchment paper. Alternatively,
make 2 oval shapes cutting on out 5 inches larger
then the other (this will become the brim.)
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Color
fondant (click
here for recipe) to desired shade. Roll out
on a smooth surface dusted lightly with powdered
sugar. Place brim template over the fondant and
cut out with a sharp knife. Use cotton wool covered
in cling wrap to help prop brim up into the right
shape. Let dry at least 2 days.
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Bake
an 8 in round cake. Cool 24 hours to help reduce
crumbling. Use hat base template to cut the cake
to correct shape, place on a thin cake board cut
out in the shape of the template and cover it with
an Apricot Glaze - This
glaze is used to help stop crumbs especially on
cakes you are cutting up to make different shapes
and if you are using fondant or marzipan to cover
your cake this glaze will help it stick. Click
here for Recipe.
Roll
a sausage shaped piece of fondant and place around
the perimeter of the cake to make the dip in the
top of the hat.
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Roll
out remaining fondant. (to estimate
how big a piece of fondant you need, measure the
side of the cake and multiply times two, then add
8 for an 8 inch cakes... i.e. The cake is 3 inches
high, so 3 x 2 is 6 plus 8 is 14, so you will need
an 14 inch piece). Use a rolling pin
to help pick up the fondant and place on the cake.
Smooth out with the palm of your hand in a circular
motion.
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Remove
cling film from brim and carefully place on a cake
board. (I've used a large piece of cardboard covered
with parchment and then loosely wrapped in raffia
with a bandana across it. Use 2 spatulas to
help pick up the cake and place on the brim. Roll
out a thin piece of fondant to use for the brim
band.
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Submitted by Michelle Pack
Click
Here to read about Michelle
Submitted by Denise Dopler
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