St. Patrick’s Day Cake

I do enjoy a snazzy chapeau. Especially if it is edible.

This is a simple 7″ layer cake placed on a 10″ cake round. Place the fondant covered cake in the middle of the round. Roll out a strip of fondant wide enough and long enough for the brim, curling up the edges. Using a brush, paint a bit of water on the round (only a little) to help the brim stick and carefully place along the edges of the cake. The shamrocks are fashioned from lightly colored fondant cut out with a cookie cutter. softened the edges a bit with my fingers to give them a bit of movement. The buckle is simply rolled fondant covered in edible gold leaf, then brushed with a bit of bronze luster dust. I used just a bit of water to adhere all the elements onto the cake.

If you would like more details or further instruction on how I made this, please ask. I promise i won’t tell you that a leprechaun left it behind, at the pub I frequent.