Today I made a hat box cake—or is it a round gift cake? I guess it’s both– You can make it too–no fondant or gum paste lid required!
I’m using good old butter-based vanilla buttercream (no shortening). You’ll see why in a minute.
After frosting, I put it in the freezer for a few minutes. Because it is butter based, the frosting gets firm very quickly. Then, I go back with a HOT spatula and smooth it all out. This is the “Hot knife” method. Freeze for a few more minutes to firm everything up for the next step!
Take out your parchment paper & cut out a piece long enough to wrap around your cake, and with a width equal to the height of your cake, minus 1 inch. (Mine was 3″ wide because my cake is 4″ tall)
Wrap it all the way around. Since your cake is cold, (make sure your frosting is still firm, if it isn’t freeze for a few minutes) — the parchment paper will adhere to the sides with no problem. If it doesn’t, just tape the overlapping ends.
Now it’s time to make the lid. I used frosting that I had slightly thickened with a little powdered sugar and tinted Americolor Mint Green. Apply your frosting just slightly thicker than the other frosting.
Make the frosting as smooth as you can…but we’ll go back for one final smooth over later. Now, for the big reveal!
Does everything look perfect? If not, pop in the freezer for a final few minutes. I had to do this one last time to smooth over a few dings in the icing with my hot spatula. I couldn’t help myself.
The hard part is over now! You have made a hat box. The rest is going to depend on whatever theme you are in the mood for. I decided to write ALL over my lid using a Wilton Tip 2. If you are not wild about writing in icing, keep it simple with polka dots or daisies.
I added a little daisy for the center…and we’re done!