Baseball Cap Cake
|Cake mix||19 Ounce (1 box, any flavor)|
|Vanilla icing||3 1⁄2 Cup (56 tbs)|
|Food coloring||3 Drop (adjust quantity as needed)|
|Gum drops||1 Tablespoon (adjust quantity as needed)|
Grease and dust Batter Bowl or lightly spray with non-stick vegetable spray.
Prepare cake batter according to package directions and pour into prepared Batter Bowl.
Bake 55 to 65 minutes, or until Cake Tester inserted in center of cake comes out clean.
Cool cake in bowl 15 minutes on Non-Stick Cooling Rack, then invert bowl on rack and leave in place 3 to 4 hours for cake to release from bowl.
Cool thoroughly before decorating.
To assemble: Trim off rounded bottom of cake with Serrated Bread Knife to level.
Slice a 1-inch base from widest part of cake and using Batter Bowl as guide, cut out a crescent shape to form bill of cap (about half of the cake slice).
Discard remaining portion of slice.
Arrange dome-shaped part of cake on serving tray, cut side down, and push crescent-shaped piece against rounded side of cake to form bill of cap.
Tint 2 cups icing desired color and spread over top of cap.
Tint 1 cup of remaining icing in a contrasting color and spread over bill of cap.
Tint remaining 1/2 cup icing in a third color, and using Decorating Set, decorate cake.
Place gum drop on top of cap for button.