Make an elegant-looking edible hat for a fashion themed celebration or just to bring a little bit of class to any special event. The edible creation is made from a single dome-shaped cake and covered with fondant, shaped into a wavy-brimmed hat. You can exercise your cake decorating skills and embellish the hat cake with fondant ribbons, bows and flowers or keep the decorating simple, with a single ribbon of buttercream icing around the brim.
Prepare the cake batter from a packaged cake mix, according to the package directions.
Grease the sides and bottom of a 10-inch round, oven safe bowl with butter or margarine and then coat the grease with some flour.
Fill the oven-safe bowl about two-thirds full with the batter. Bake the cake according to directions and use the remaining batter for another baking project.
Take the cake from the oven and allow it to cool to room temperature. Remove the cake from the bowl and place the flat side down on a cake tray.
Cover the cake with the buttercream icing and place it in the refrigerator.
Roll out a package of fondant until it reaches about 1/8-inch-thick. Place the fondant on top of the cake and smooth it down over the sides. Allow about an 1.5 inches of fondant to extend beyond the edges of the cake and cut off the excess.
Mold the extra 1.5 inches into waves to make a wavy brim for the hat. Place a piece of scrunched up tissue paper under each wave to keep it in place while the fondant dries.
Roll out a package of fondant in a complementary colour to about 1/8-inch thick. Measure the circumference of the cake, just above the brim and cut a strip of fondant that measures 1/2-inch wide by the circumference measurement. Moisten one side of the strip and wrap it around the cake to make a ribbon.
Make a bow for the hat. Roll out fondant to 1/8-inch thick. Cut two rectangles from the fondant that are each about 2 inches wide by 6 inches long. Shape each rectangle into a loop and insert a medium-size wooden dowel into the loop to keep its shape. Pinch the ends of the loops to make the centre of the bow and press the ends from each loop together.
Cut two more rectangles from the fondant. Make each the same size as the loops. Cut a triangle from one end of each to make the ends of the bow's streamers. Pinch the opposite end of each streamer and slide the pinched ends underneath the centre of the loops.
Cut a 2.5-by-2-inch shape from the fondant and wrap it around the centre of the loops to hide the joints. Allow the bow to dry for 12 to 18 hours and remove the dowels from within the loops. Moisten the back of the bow with water and press it against the cake, just above the fondant brim.
Decorate the hat cake with fondant flowers. Roll out fondant the fondant to about 1/16-inch thickness. Cut out flower shapes with a blossom cutter. Place each shape on some foam padding and depress the centres with a ball tool. Squeeze or spoon a drop of icing into the centre of each flower. Moisten the back of each blossom and arrange the flowers on either side of the bow on the cake.
Instead of a smooth, flat fondant for the hat, you can create a pattern or image on the fondant before placing it on the hat. Once the fondant is rolled out, roll over it gently with an embossing fondant roller to create the impression in the fondant.