Serving Size : 16
1 package lemon cake mix
1 teaspoon grated lemon zest
FROSTING
1 1/2 pounds confectioners sugar
1/2 cup margarine
4 ounces cream cheese -- softened
4 tablespoons fresh lemon juice -- (4 to 5)
3 drops yellow food color

TO PREPARE CAKE
Mix one package lemon cake mix according to directions. Stir in one teaspoon grated lemon zest. Grease and flour a one quart heat safe bowl and a 12 inch round cake pan or pizza pan. Fill the bowl 2/3 with batter and place the remaining batter in the round pizza pan. Bake at 350 degrees. Bake cake in pizza pan for 15 - 20 minutes or until a toothpick inserted comes out clean. Bake cake in bowl about 35-40 minutes or until a toothpick inserted in center comes out clean. Cool on wire rack.

FROSTING
Cream together margarine and cream cheese. Beat in powdered 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 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 on fresh or sugared flowers at base of crown. Beautiful as a centerpiece which can be served for dessert.

TO SUGAR FLOWERS
(Use edible blossom, 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.