These are the CAKES that I made and donated to the Maryhill Museum "Chapeaus at the Chateau: High Tea and Hat Auction." The cake was a rich butter yellow cake, torted and filled with blueberry and lemon fillings. There are only 2 elements that are NOT edible: the PEACOCK FEATHER on the Hat cake (which was added as a nod to the venue, as there are live Peafowl roaming the grounds), and the gold braid cord on the Hat Box Cake. Both cakes were hand painted. The Hat cake is decorated with wafer paper feathers, gum paste Calla Lily and leaves, and a Modeling Chocolate Rose.
I was so pleased as people expressed surprise, shock and awe when they discovered that these were CAKES!
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