Mother's Day Bonnet Cake

• 2 purchased angel food cakes
• 2 (16-ounce) containers vanilla frosting
• 4 feet white wired ribbon (about 2 inches wide)
• Assorted edible fresh flowers, stems trimmed

1. Place 1 cake, wide side down, on serving platter.
2. Spread a thin layer of frosting over top of cake.
3. Cut 1 (2-inch) wide wedge from second cake.
4. Spread 1/4 cup of frosting over cut ends of second cake.
5. Bring cut ends of second cake together, pressing to adhere.
6. Place second cake atop cake on platter.
7. Tear cake wedge into cubes.
8. Fill hole in center of cakes with cake cubes.
9. Spread remaining frosting evenly over top and sides of cake to coat completely.
10. Tie ribbon around cake and form bow.
11. Arrange flowers decoratively around base of cake to resemble hat rim.

cakes, containers vanilla frosting, fresh flowers

Taken from www.foodnetwork.com/recipes/sandra-lee/mothers-day-bonnet-cake-recipe.html (may not work)