My daughter wanted a cake shaped like her favourite baseball cap.  And this is how it turned out.

 Here’s how I did it….

For the cake –

• Chocolate fudge icing, I used Nigella’s recipe.

• Enough sponge cake mix to fill a dome shaped tin.

For the decorating –

• Roll out icing, pre-coloured or plain ( but then you’ll need to colour it)

• One Smartie. Don’t worry, it’s not a waste –  you can eat the rest of the packet!

• White icing for the logo.

• A golden chocolate coin

• Icing sugar for easy rolling

1. Because she likes chocolate, I used a basic chocolate Victoria sponge recipe. And if you’re lucky enough to have a dome shaped tin, then this will be easy for you, but I cheated and used a sandwich tin, and this bowl –
2. I scoured my cupboards and found a bowl that was slightly larger in diameter than my sandwich tin. I was sure the bowl would crack in the oven, and that I’d be off to the shops to buy a ‘proper’ domed tin – but it worked a treat! I lined it with greaseproof paper, and filled it halfway to make the domed top. And halfway brought it to about the same diameter as my sandwich tin, which I used to make the base cake to give me the height and shape I needed.
3. I sandwiched the base to the domed top using lot and lots of Nigella’s chocolate fudge icing. And then as if that wasn’t enough, I covered the outside too! This is great icing, completely delicious and really easy to spread. And then I put it in the fridge to chill.
4. Now it’s time to get busy with the roll out icing. Roll it out large enough to easily cover the dome, then place it on top, mould it to fit, and trim any excess. I made a couple of little holes by pressing too hard, but these are easily fixed by pushing the icing gently together again.
5. Easy bit now… find a suitably coloured Smartie, and stick it to the top of your cake with a drop of water. And it might be the time to pause for a moment, admire your work, and munch a few of the ‘wasted’ Smarties. Then use a cocktail stick or wooden barbeque skewer to mark the seams on the crown of the ‘baseball cap’. The cap is divided into sixths, starting at the Smartie if you got it just in the middle!
6. Use the cocktail stick to mark out the stitches , and the little air holes at the top of the cap.
7. Now roll out a piece of icing for the peak of the cap, and place it on the cake board, shaping to fit.
8. Cut it to shape, then mark out all the seam lines on the peak.
9. And there you have it, all ready to add logo and details.
10. I used a golden chocolate coin, and iced the name on there, and I used shop bought white writing icing to make a logo.

My daughter and her friends were thrilled!

The most difficult part was finding the right shaped ‘tin’, but the decoration itself is a doddle! And if you give it a try, do let me know how it works for you, or send me a link if you’ve posted a picture!

Happy Baking!