These Mary Poppins hat cakes are made up of three layers of delicate raspberry cream cake with raspberry-rhubard filling sandwiched between them. Then they are enveloped with fluffy vanilla frosting and decorated with raspberry colored buttercream sashes & flowers which are embellished with candy pearls. This dessert is a must for any Mary Poppins themed party or tea. We featured this recipe on our Mary Poppins carousel themed tea party.
Mary Poppins Hat Cakes
Makes three 3-inch layer cakes
Equipment
Ingredients
Cake
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 3/4 cup cream
- 2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- ½ cup fresh raspberries, washed and dried
Vanilla Buttercream
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 16 oz. confectioners sugar
- 1 teaspoon vanilla
- Pinch of salt
- 1-2 tablespoons of milk or cream
- Wilton Rose Food Coloring
Raspberry Preserves
Candy Pearls {large, medium, small}
Instructions
- Make Cake Batter – In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, and vanilla extract and mix on low until combined and fluffy. Add the eggs and cream and mix on low until combined. In a separate bowl, combine the flour, baking powder, and salt. Little by little, add to the butter mixture and mix on low until combined. Carefully fold in raspberries.
2. Bake the Loaf Cake – Preheat the oven to 350°F. Line a 9 x 5-inch bread pan with parchment paper and grease with butter. Pour batter in the loaf pan. Bake for 1 hour 30 minutes or until a wooden pick inserted in the center comes out clean. Carefully remove from pan and allow to cool on a wire cooling rack.
3. Make Buttercream – To prepare frosting, cream butter in a medium bowl using a stand mixer with a paddle attachment or a hand mixer. When light and fluffy, add confectioners sugar and salt bit by bit until fully combined. Add vanilla and cream or milk until completely combined. If buttercream seems too thick, you may add another tablespoon of milk or cream. If it seems runny, you may add more confectioners sugar. Remove approximately ½-¾ cup of buttercream and place in a bowl. Add rose food coloring to this reserved amount and mix until thoroughly combined.
4. Prepare Cake Layers – When the loaf cake is thoroughly cooled, use a serrated knife to slice the cake into 1” thick slices. Using a 3-inch round cutter such as a biscuit cutter, cut out nine rounds. Set aside.
5. Assemble Cakes – Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with raspberry preserves. Top with the 2nd layer and evenly cover the top with raspberry preserves. Finish with the third cake layer. Repeat the process for the other two hat cakes. Spread the white buttercream all over the top and sides.
6. Decorate Cakes – Prepare piping bag with a petal tip such as a Wilton #104. Fill the bag with rose colored buttercream. Carefully pipe along the base of each cake to create a sash. Next, fit the same piping bag with a large drop tip such as a Wilton #1M. Create a single flower on the top edge of the sash. Add a sugar pearl to the center of the flower. Finally, using various sizes of pearls, decorate the sash.
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