16 Mar 2016

Easter Bonnet Cake by Jane Asher

Easter Bonnet 2Easter Bonnet

This beautiful bonnet is very simple to make and nearly everything comes from my Poundland range. You can of course base it on any of your favourite cake flavours, but with all those Easter eggs around I decided to avoid chocolate and make a simple vanilla sponge.

Love, Jane x


You will need

  • a 2pt ovenproof basin and a 28cm cake board
  • A little flour and icing sugar for dusting


1. Pre-heat the oven to 170°C (150°C fan, 325°F, gas mark 3). Grease well and flour the pudding basin (or spray with non-stick baking spray).

2. Make up the cake mix as directed on the packet and pour into the prepared basin.

3. Place on a baking tray (as it may spill over the top slightly) and bake until risen and golden and a knife inserted in the centre comes out clean. Remove from the oven, allow to cool in the basin for a few minutes and then turn out onto a rack to cool completely.

4. Make up the packet of vanilla icing into butter icing. Using a large serrated knife, slice the cake in half horizontally.

Step 1 square Step 2 square Step 3 square

5. Spread one half with just under half the butter icing, then sandwich the halves together again and spread all over with a thin layer of butter icing, keeping back a small amount for attaching the daisies later.

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6. Attach the cake to the centre of the board with a small blob of butter icing. Knead 1 pack of yellow roll-out icing well until soft, then, on a surface lightly dusted with icing sugar, roll out into a circle large enough to cover the cake (check on the empty basin if you’re not sure). Roll it up onto the pin and then unroll it over the cake smoothing the folds to fit with your hands. Trim the excess away at the base of the cake with a sharp knife.

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7. Open and knead the second packet of yellow icing and roll out a sausage shape, nearly long enough to go around the edge of the cake board. It will lengthen as you roll it flat. Roll the sausage shape into a long, flat strip, wide enough to cover the edge of the board. Cut one side straight.

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8. Dampen the edge of the board with a little water. Roll up the icing strip and then unroll it onto the board, with the straight edge nearest the cake. Trim away any excess from around the edge of the board.

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9. Knead, roll and trim a long strip of green icing, then stick it to the brim of the hat with a little water. To make the bow, cut a second, shorter strip and fold one end to the middle. Fold in the other end and pinch the centre. Stick on a small piece to cover the centre and stuff the loops with a little kitchen paper until dry enough to hold the shape.

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10. Cut two ends and attach them to the hat with a little water. Attach the daisies (I used 5) to the hat with a little buttercream.

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Easter Bonnet 2

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