2 1/2 c  Flour
1 ts Baking soda
3/4 ts Salt
1 c  Buttermilk
1 tb Lemon zest
3 tb Fresh lemon juice
1/2 c  Unsalted butter
1 1/2 c  Sugar
3    Eggs
2 1/2 c  Prepared canned frosting
Coarse sugar

Grease & flour 8″, 5 1/2″ & 4″ ovenproof mixing bowls. Combine flour,
soda & salt in bowl. Combine buttermilk, zest & juice in second bowl.
Beat butter & sugar in large bowl. Beat in eggs, one at a time. Beat
in flour alternately with milk to combine. Pour into prepared bowls.
Bake in preheated 325 oven 30 to 50 minutes until wooden pick tests
clean; remove smallest cake after 30 minutes. Cool bowls 5 minutes.
Run knife around edges to loosen; unmold cakes; cool on racks
completely. Place 2 larger cakes next to each other. Spread with 2
cups frosting. Sprinkle with sugar. For hat, cut smallest cake in
half. Cut out 6″ cardboard half circle. Tint 1/2 cup frosting with
black food coloring. Frost cardboard for brim; attach to small half
of cake. Frost cake; place on head. Decorate as desired.