Whether you are celebrating Spring or Easter, you will want to make this Lemon Marshmallow Easter Bonnet cake. The cake features one 12″ round cake sliced in half for the hat brim and a half round cake pan for the crown. Simple purchased lemon frosting covers the entire cake with with a dot and drag piping design on the brim. You can make your own frosting, however, the purchased is the perfect consistency for the dot and drag technique. Inside the crown of the cake marshmallow cream filling fills the center making this cake taste like a marshmallow Easter egg. To finish the cake, add a lavender satin ribbon around the crown, tie into a cute little bow among the edible pansies.
How to Make the Easter Bonnet Cake- step by step instructions at lizbushong.com
Marshmallow Easter Bonnet Cake Recipe
Lemon cake mix filled with lemon filling and crown of hat is filled with marshmallow, cream cheese and confectioner’s sugar filling. Its delicious!
- Author: Liz Bushong
- Prep Time: 20 minutes
- Cook Time: 35 Minutes
- Total Time: 60 minutes
- Yield: 25 servings
- Category: Dessert -Cake
- Method: Baking
- Cuisine: American
1-18.25 ounce package lemon cake mix
1-3 ounce package lemon instant pudding/pie mix-dry
1 1/3 cups water
½ cup vegetable oil
1 teaspoon lemon extract
2 cups lemon pastry filling*
1-7-ounce marshmallow crème
1-4 ounce package cream cheese, softened
1 cup heavy whipping cream-whipped
4 tablespoons confectioner’s sugar
1 teaspoon crème bouquet extract or vanilla
3-cans Lemon Frosting or 3 cups buttercream lemon frosting
- Preheat oven to 350.
- Lightly spray with cooking spray 12-inch round and half- round baking pan.
- Sprinkle half round pan with flour to coat pan.
- Line bottom of 12-inch pan with parchment paper, lightly spray with cooking spray. Set aside.
- In large mixing bowl, combine cake mix, pudding mix, water, oil, eggs and extract.
- Beat on medium speed 2 minutes.
- Divide batter between the two pans and fill half full.
- Bake 12-inch cake for 25 minutes and half round 15-18 minutes.
- Remove cakes from oven to cool 5 minutes, invert cakes onto cooling rack.
- Wrap cakes in plastic wrap and freeze for one hour.
- Meanwhile, whip heavy cream, confectioner’s sugar and extract to firm peaks.
- Place whipped cream in separate bowl.
- Whip marshmallow crème and cream cheese together in mixing bowl until smooth.
- Add whipped cream and cheese mixture until combined. Set aside.
- Remove cakes from freezer and cut 12-inch cake in half making two layers.
- Leaving a one-inch edge around the half round cake cut a center well for marshmallow filling.
- Save top slice of the center cake to replace over the crème.
- Fill well with marshmallow cream cheese mixture, plug opening with reserved cake pieces.
- Place in freezer to firm while preparing 12-inch layer.
- Separate 12-inch layer in half horizontally.
- Place bottom half of cake on 10 or 12 inch cake board,.
- In piping bag with or without a tip, fill with lemon frosting.
- Pipe a wall around the outer edge of cake.
- With lemon pastry filling, fill cake top inside the wall of lemon frosting.
- Top with remaining cake half.
- Place in refrigerator to firm for 25 minutes.
- Frost top and sides of 12-inch layered cake with lemon frosting.
- Frost half round cake with frosting before adding to base cake.
- Place filled half round cake in center of 12-inch cake to resemble a hat.
- Add additional frosting around brim to fill in any gaps.
- Tie decorative ribbon around the base of the crown of cake as a band and bow.
- Attach edible flowers or clean faux flowers or pipe buttercream flowers to decorate.
Don’t let the long instructions discourage you from making this cake. It is worth baking and making.
Order Pans: half ball cake pan
Freezing the 12″ round cake and ball pan cake half for 45 minutes will make the cake easier to cut, fill and frost.
Check out this other idea:
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. For the past several years Liz been entrusted to decorate the White House for several Holidays. She is a featured monthly guest chef/designer on WCYB TV 5, WSLS10-Daytime Blue Ridge and other television shows. Liz is the author of Sweets & Savories cookbook as well as past contributing writer for VIP Seen and Bella magazine. See recipes and ideas: lizbushong.com and social media. Liz is offering a free download of Black and White Creative Tablescape Ideas when you subscribe to lizbushong.com.