Best Easter Bonnet Recipes

EASTER BONNET CAKE - EASY CAKE MIX

Steps:

• 1. Heat oven to 325.. Prepare cake mix as following directions, using the ingredients as indicated on package. Coat 11 inch tart pan (with a removable bottom) and a 4 cup oven proof bowl (6 inches across top) with a non stick cooking spray. Pour 3 cups of cake batter into the prepared tart pan, filling it up about 1/2 way. Pour the remaining batter, about 1-1/2 cups into the prepared bowl. Bake the tart pan about 20 to 25 minutes. The bowl about 30-35 minutes. Cool both tart pan and bowl on a wire racks for 15 minutes. Un-mold the cakes onto racks and cool completely. If necessary, trim top of bowl cake so it is flat and level.
• 2. Spoon both containers of frosting into a large micro-wave safe bowl. Whisk in 4 drops of food coloring for desired shade.. Microwave the frosting on high power until a good spreading consistency, about 30 seconds. Spread frosting with a metal spatula over the tart cake. Then spread frosting over the inverted bowl cake. Reserve left over frosting. Place cakes in refrigerator to set..about 20 minutes.
• 3. Place tart cake on a platter, or aluminum-foil covered cardboard. Place the bowl cake, flat side down on top of tart cake to form the bonnet. Spread the remaining frosting over the entire cake for a finished surface. If the frosting becomes to firm to spread, reheat as needed to keep frosting spreadable. Wrap the ribbon around base of the bonnet and make a decorative bow. Arrange candy flowers and leaves as pictured. Sit back and take a minute to enjoy your newly created beautiful bonnet. Be sure to take a few pictures!!!

NORMA'S EASY EASTER BONNET

Steps:

• 1. Preheat your oven to 350 degrees.
• 2. Greese and flour a 14 inch round cake pan and a medium size oven proof bowl and set aside.
• 3. Mix cake mix's according to directions and fill the round pan half full and the bowl about 2 inches from the rim. (you will have extra cake mix left) I made cup cakes with it.
• 4. Place pan and bowl in oven on center rack and bake until golden brown or when a wooded toothpick pushed down in the center of cake comes out clean. (the round cake will be done before the cake in the bowl)
• 5. Remove round cake from oven and place on a wire rack to completely cool. After testing cake in the bowl; remove from oven and place on wire rack to cool.
• 6. When round cake is completely cool remove from pan onto a very large platter or a large piece of cardboard covered with foil.
• 7. Meanwhile mix icing in mixing bowl until smooth and creamy.
• 8. Cover round cake with a thin layer of icing and place the bowl cake in the center of it and cover with icing also.
• 9. (Since I'm not good at making my icing smooth when covering cakes; I used a flower decorating tip to cover the cake. This to me is also an easy way to cover any cracks that may accure).
• 10. Decorate as desired or use my pattern. HAPPY EASTER!

EASTER BONNET, PART ONE

Steps:

• To make the modeling chocolate: Professionals call modeling chocolate by the name chocolate plastic. Melt the chocolate and cocoa butter over a double boil. Bring the ingredients for the simple syrup to a boil. Place the corn syrup in a bowl and stir in the hot simple syrup. Pour this over the melted chocolate. Stir until it thickens. Place it in the refrigerator for at least one hour. The modeling chocolate will have the consistency of play dough when you work it with your hands. Divide it into three pieces. Use the food color paste to color one piece pink and one piece green. Work the food color paste into the modeling clay to distribute the color until it is the desired color.
• To make the ribbon: Take a ball of each color. Use the palms of your hands to roll each ball into a rope about 1/2-inch thick. Place the ropes side by side and gently press together. Use a rolling pin to roll out the ropes to create a tri-colored ribbon. Use cornstarch to "flour" the work surface. The rolled chocolate should be about 1/8-inch thick. Cut a strip about 30 inches long and about 11/2-inches wide and wrap it around the brim of the hat. You may need to trim the ends.
• To make the leaves and rose petals: Roll out each colored chocolate plastic using cornstarch to "flour" the work surface. The rolled chocolate should be about 1/8-inch thick. To make the flowers, use 2-inch diameter cutter to cut circles from the rolled chocolate. You need to gently thin the top edge of each circle and you can do that with the end of an offset spatula or a hard-boiled egg. Gently press the spatula or egg against the top of the flower to thin the edge (like a real flower petal). Use 11/2 and 2-inch oval cutters to cut out the leaves. You can also do this with a paring knife. Use the back of a paring knife dipped in cornstarch to make the veins of the leaves.
• To make the center: All flowers have some kind of center. Use your fingers to shape a cone-shaped bud for the center of your rose. (Recipe continues on to Part Two)

EASTER BONNET

Steps:

• Recipe courtesy of Jacques Torres (Mrchocolate.com)

EASTER BONNET CAKE

Steps:

• Split 11 of the cookies in half, leaving filling on 1 side of each cookie. Reserve split cookies with filling for brim of hat. Coarsely chop plain split cookies and remaining 4 whole cookies; set aside.
• Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed until moistened. Beat 2 minutes at medium speed. Stir in chopped cookies. Pour 3 cups of the batter into greased and floured 9-inch round cake pan and 3/4 cup batter into greased and floured 10-oz. glass custard cup. Bake at 350°F for 25 to 30 minutes or until toothpick inserted into centers comes out clean.
• Divide remaining batter evenly into 6 to 8 paper-lined medium muffin pan cups. Bake at 350°F for 15 to 25 minutes or until toothpick inserted into centers comes out clean. Let stand in pan for 10 minutes. Remove from pan; cool completely on wire rack.
• Place cooled 9-inch cake layer on serving plate; frost top of cake with some of the frosting. Place cake round from custard cup, top side down, slightly off-center on top of cake layer. Reserve 1/3 cup frosting for cupcakes; frost side and top of bonnet with remaining frosting. Sprinkle with coconut; press gently into frosting. Halve reserved split cookies; place filling side up and rounded edge out around brim of hat. Decorate cupcakes with reserved frosting and candies.

EASTER BONNET, PART TWO

Steps:

• To assemble: Use a pastry brush to coat the bottom half of each petal with a little Simple Syrup or warmed corn syrup. This will act as the "glue" to adhere the petals to the bud. Wrap the first petal around the base of the bud. Continue adding petals in the same fashion until you have formed the size of flower you would like. Gently squeeze the bottom of the bud so the petals open. You can also gently roll back the tops of the petals to achieve a more realistic appearance. Cut off the bottom of the bud. Place around the brim of the hat and add the leaves as desired.
• To make the ganache: If using gelatin sheets, place them in a medium-size mixing bowl with enough cold water (about 2 cups) to cover. Let stand for about 5 minutes to allow the gelatin to soften and hydrate. Cold water hydrates the gelatin without letting it absorb too much liquid. Remove the gelatin from the bowl and squeeze out the excess water with your hands. If you use powdered gelatin, sprinkle the gelatin over 1/4 cup (1.75 ounces; 50 grams) of cold water. Let the gelatin bloom until it has absorbed all the water, about 1 minute. Place the chopped chocolate in a medium-size mixing bowl. Pour the heavy cream in a 1-quart heavy-bottomed saucepan over medium-high heat until bubbles begin to form around the edge of the pan. Remove from the heat and make a ganache by pouring the hot cream over the chocolate. Let stand for about 30 seconds to allow the heat to distribute throughout the bowl. Add the hydrated gelatin and gently stir the mixture with a rubber spatula. The hot cream will cause the chocolate and the gelatin to melt. Slowly mixing the heavy cream and chocolate together causes the fats in them to combine to form an emulsion. Stir the ganache until it is smooth and homogenous. Place the mixing bowl in the ice bath and stir the ganache occasionally so it cools evenly. The ganache is ready when it has thickened. Test this by using a rubber spatula to draw a line through it. If the line holds for 10 to 15 seconds, it is ready. If the line fills in immediately, the ganache is too warm. Keep cooling and retest every 30 seconds. The ganache should not cool so much that it begins to harden and set. If this happens, warm it up over a saucepan of simmering water, removing it every 10 seconds and whisking it gently until it is smooth and viscous.
• To finish the mousse: While the ganache is cooling, pour the heavy cream into another medium-size mixing bowl and beat to soft peaks with an electric mixer on medium speed. Be careful; if you overwhip the heavy cream, it will lose volume and the mousse will not be as light and airy. When the ganache is cool but not cold, fold in the whipped cream in 2 additions until combined. The ganache should not be so cold that it has begun to set and is grainy, yet is should be cool enough that it doesn't melt the whipped cream. If the mousse begins to seize while you are folding in the whipped cream, warm it up over a saucepan of simmering water 5 seconds at a time until it is smooth again. Do not warm it so much that the whipped cream begins to melt. Then fold in any remaining whipped cream. When all of the whipped cream has been incorporated, the mousse will be loose and pourable. Don't worry; it will set up in the freezer.
• Prepare the pound cake: Cut the pound cake into a 4-inch flat circle and a 5 1/2-inch flat circle. You want the larger circle to be just a bit smaller than the diameter of your mold. That way, the mousse will cover the edge and the cake won't show through the mold. Place the mousse into a pastry bag with a large opening (no tip). Pipe the mousse into the dome mold, filling about two thirds full. Spread the mousse up the sides of the mold with the back of a large spoon. Place the smaller cake circle in the mousse. Soak the cake with the simple syrup. Fill with more mousse until almost full. Top with the larger cake circle and press down slightly. Soak the cake with the simple syrup. Place the mold in the freezer for at least 1 hour to allow the mousse to set. At this stage, the cake will hold in the freezer for up to 1 week. Spread a 1/8-inch thick layer of tempered white chocolate onto a piece of parchment paper. Let the chocolate harden until firm but not set, about 5 minutes. To make the brim of the hat, trace around a 10-inch cardboard cake circle or serving plate to cut a circle from the white chocolate. Place a clean sheet of parchment paper over the chocolate sheet and flip over both. Peel off the parchment paper. Separate the chocolate cutout and place on a cardboard cake circle.
• To assemble: Unmold by dipping the mold in hot water for 5 seconds. Press against one side of the mousse to slide it out of the dome mold. Place the dome, cake side down, in the center of the white chocolate circle. Prepare the paint sprayer: Place equal amounts of white chocolate and cocoa butter over a double boiler and melt until smooth with no lumps. Assemble the dessert and place in the freezer for about 10 minutes. The surface of the dessert must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Remove the dessert from the freezer and place on a platter or cake circle. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Cleanup will be much easier if you use a plastic-lined cardboard box as a backdrop to the dessert when you spray it.
• Add the decorations. Let thaw in the refrigerator for about 1 hour before serving. The Bonnet will hold in the refrigerator for up to 24 hours.
• Tip: Wrap the cornstarch in cheesecloth. Then you can easily shake an even layer of the starch onto the work surface.
• Sources:
• Team Torres LLC www.mrchocolate.com PO Box 303 New York, NY 10101-0303 212/489-4847 212/489-0142 (fax) 6-inch Dome Mold
• Beryl's Cake Decorating & Pastry Supplies www.beryls.com PO Box 1584 North Springfield, VA 22151 800/488-2749 703/750-3779 (fax) Modeling chocolate in white or dark, assorted cutters, cocoa butter, powdered and paste food colorings, white and dark chocolate
• Sur La Table Catalog Division www.surlatable.com 800/243-0852 Sinsation Chocolate Tempering Machine; cutter sets of assorted shapes and sizes; paste food colorings

EASTER BONNET SHORTBREAD COOKIES

Steps:

• FOR THE COOKIES: Combine the butter and granulated sugar in a large bowl. Beat together with an electric mixer set at medium-high speed for about 1 minute. Scrape down the sides of the bowl and continue beating until light and fluffy. Beat in the vanilla extract. Sift together the flour and salt. Blend into the butter mixture, 1 cup at a time. Continue mixing until the dough is smooth and no streaks of flour remain. Divide the dough into 4 equal portions. Pat each portion into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. Working with 1 disk at a time (leave the others chilling), place it between 2 pieces of waxed paper (or plastic wrap) and roll out 1/4 inch thick. Remove the top piece of waxed paper, and using a 3-inch biscuit or cookie cutter, cut out at least 6 cookies. Place the cookies at least 1 inch apart on parchment-lined baking sheets. Reserve the dough scraps. Repeat with the remaining dough disks. Reroll all the scraps and cut out at least 24 smaller cookies with a 1-inch straight-edged cookie cutter. The smaller cookies will be the crown of the bonnets and the larger cookies will be the brims. Place on a second parchment-lined baking sheet at least 1-inch apart. Refrigerate both baking sheets until the cookies become very firm and cold, at least 2 hours or up to 2 days. (If chilling longer than 2 hours, cover loosely with plastic wrap.) Preheat the oven to 300 degrees F. Bake the cookies until firm and sandy gold, about 20 minutes. Do not allow them to get too dark, as they can taste slightly bitter if overly browned. Let cool completely on a wire rack before icing. FOR THE ICING: In a large bowl, beat the egg whites (or reconstructed meringue powder) with an electric mixer set on low speed until frothy. Sift the confectioners' sugar into the bowl. Increase the mixer speed to high and continue beating until brilliant white, firm, and fluffy, about 10 minutes. You should have 2 1/2 to 3 cups. Scoop out 1 cup of the icing and set aside to
• Pipe an icing ribbon and bow around the 1-inch cookie.
• Pipe a series of small icing dots to resemble dotted Swiss, or pipe decorative scrolls or stripes.
• ·Sprinkle the icing decorations with sanding sugar while they are still wet to make them sparkle.
• Pipe dabs of icing and attach small sugared flowers.
• For a paisley look, pipe or spin drops of a contrasting color of the thinned icing randomly over the surface of an iced cookie while it is still wet.
• Using a bamboo skewer or toothpick, pull through the center of each dot.
• For an elegant all white cookie, ice with white icing and decorate with small dots of white icing to resemble dotted Swiss. "Tie" the bonnet with a white icing ribbon and garnish with a sugared violet.
• Decorate iced cookies with sprinkles and/or candy dots.
• Allow the cookies to dry for at least 2 hours, and if the weather is humid, overnight, before packaging.

EASTER BONNET COOKIES

Steps:

• Preheat the oven to 350F. Roll out the dough and cut out 24 rounds. Place the dough rounds on baking sheets and bake until golden, 8 to 10 minutes. Cool on wire racks placed over wax paper.
• In a medium bowl, combine the confectioners' sugar, water and meringue powder to make the glaze. Beat with an electric mixer on medium until smooth. Divide among several small bowls; tint with food coloring as desired.
• Cut the marshmallows in half horizontally. Place a dab of frosting in the center of each cookie and then top with a marshmallow half, cut side down. Spoon the glaze over each cookie, coating the marshmallow and cookie evenly; let dry.
• Divide the vanilla frosting among several small bowls and color as desired. Place in pastry bags fitted with writing tips. Pipe accents on brims and crowns. Decorate hats with candy decors as desired, using frosting to hold them in place.

EASTER BONNET CHEESE SPREAD

Steps:

• Cheese mixture: Combine cream cheese and butter in medium bowl; beat at medium speed until creamy. Reserve 1/2 cup. Cover cup and refrigerate. Add all remaining cheese ingredients and beat at medium speed until well mixed.
• To form crown of hat.; line a 11-ounce custard cup with plastic wrap, extending over edges. Firmly press 1 1/4 cups mixture into cup; cover with plastic wrap.
• To make hat brim: Place remaining cheese mixture onto serving plate. Shape into 9-inch round; cover with plastic. Refrigerate crown and brim until firm(2 hours)
• Remove cheese mixture from chilling 1 hour before using. Remove all plastic wrap; invert crown onto center of brim. Peel off plastic. Reshape if necessary with your hands. Frost hat with reserved cream cheese in cup. Use carrot peels for ribbon. Garnish with flowers and leaves.Cover and chill until ready to serve.
• TIPS: Best to make day before- and keep covered until ready to use then decorate and place veggies and munchies on. To create carrot ribbon, peel one carrot. Use vegetable peeler to make long flat slices; attach where crown and brim meet. --- Pull table knife from hat ribbon to edge of brim to create a decorative design on hat brim.