Today I’ll show you how to create a charming buttercream hat box cake with a frosted lid.
This hat box cake (also called a round gift cake) is adorable and versatile—perfect for birthdays, baby showers, or any celebration.
By changing the piped pattern or the bow, you can dress the cake up or down to match your theme.
My favorite part of this hat box cake is that the lid is made from buttercream instead of fondant. I enjoy working with buttercream and love finding new frosting techniques to try.
Many gift or hat box cakes have fondant lids, so I’m excited to offer a buttercream alternative that delivers a similar look. Creating a cake with a frosted lid is easier than it seems—let’s get started.
Table of Contents
How to Make a Buttercream Hat Box Cake with Lid
Begin with a firm, butter-based vanilla buttercream (no shortening). A butter-based frosting is ideal because it firms up quickly when chilled, which is important for this technique. Use your favorite classic vanilla buttercream recipe.
Frost the cake, then place it in the freezer for a few minutes so the buttercream firms up. Once chilled, smooth the frosting using a hot spatula (the “hot knife” method) and return the cake to the freezer for a short time to set the surface.
Cut a strip of parchment paper long enough to wrap around the cake. The width should be about the height of the cake minus roughly one inch—for example, use a 3″ strip for a 4″ tall cake.
Wrap the parchment around the chilled cake. Because the frosting is cold, the parchment should adhere to the sides—use a bit of tape where the ends overlap if needed. If the buttercream softens while you’re working, pop the cake back into the freezer briefly to firm it up.
Now prepare the frosted lid. I used the same vanilla buttercream slightly thickened with powdered sugar and tinted it with mint green gel coloring. Apply the lid frosting a bit thicker than the frosting on the sides so it reads as a distinct top.
Smooth the lid frosting as much as possible. If you see imperfections, chill and use the hot spatula to refine the surface, then chill again until the finish is clean.
If things aren’t perfect, a short time in the freezer helps. I often use the hot spatula one more time to smooth any dings in the icing.
Once the lid is set and the sides are tidy, it’s time to decorate. Customize the design to suit your event: piping, polka dots, daisies, or a simple bow all work well.
I piped text all over the lid using a small round tip (Wilton #2) for a playful, stamped look. If extensive piping isn’t your style, keep the top minimal with a few dots or a floral cluster.
After piping, add gum paste ribbons and bows for a polished finish. If possible, let gum paste loops dry several hours or overnight; drying for 30 minutes can work in a pinch, but fully dried pieces hold their shape better.
Finish with a small gum paste daisy or other embellishment in the center, and your hat box cake is complete.
I hope you enjoy this simple and sweet buttercream gift cake technique. Have fun experimenting—try different colors, textures, and toppers—and if you make one, leave a comment to share how it turned out!
More Gift Cakes!
Try other gift cake ideas demonstrated in free cake video tutorials, many featuring cheerful gum paste bows and elegant piping.
Elegant Piping & Bow Cake Tutorial
Classic Bow & Teddy Bear Cake
Ruffled Buttercream Cake with Striped Bow
How to Make a Loopy Bow