Easter Bonnet Cake

1 (18.25 ounce) box lemon cake mix
1 teaspoon grated lemon zest

Grease and flour a 1-quart heatproof bowl and a 12-inch round cake or pizza pan. Preheat oven to 350 degrees F.

Mix cake mix according to directions. Stir in zest. Fill the prepared bowl two-thirds full of batter. Place remaining batter in the prepared pizza pan. Bake cake in the pizza pan for 15 to 20 minutes, or until a wooden pick inserted comes out clean. Bake the cake in the bowl for about 35-40 minutes, or until a wooden pick inserted in the center comes out clean. Cool both pans on a wire rack.

Frosting
1 1/2 pounds confectioners' sugar
1/2 cup butter or margarine
4 ounces cream cheese, softened
4 to 5 tablespoons fresh lemon juice
3 drops yellow food color

Cream together butter or margarine and cream cheese. Beat in confectioners' sugar and lemon juice (add more or less to make a creamy spreading consistency). Add yellow food color to make a pale yellow color.

To Assemble: Place the 12-inch cake on a large serving plate. Spread a small amount of icing in center. Invert cake from bowl onto center of 12 inch cake to look like a bonnet. Spread with lemon frosting. Decorate bonnet cake with a pastel ribbon around the brim and with a bow. Arrange fresh or sugared flowers at base of crown.

To Sugar Flowers:

(Use edible blossoms, free of pesticides such as: rose petals, daisies, pansies, violets, lavender, primroses, mums, carnations, etc.) Beat one egg white until frothy. Gently brush onto flowers on all sides. Sprinkle with granulated sugar, completely coating them. Tap off excess sugar and lay on wax paper. Dry 24 hours.

Yields 16 servings