Tea Pot Cake Directions

I get so many letters from you nice people asking how to make that teapot cake that I have decided to add a page & give directions. First let me say I am not a great direction giver, so bear with me, if you should have any probs or questions you are free to EMail me. Second I kinda make these things up as I go along, so you might wanna give that theory a shot, LOL. Make sure & read thru these directions well, because you have to make the handle & spout a few days ahead of time so it will be dry!





~2 cakes mixes & whatever ingredients that are needed to make
~royal frosting..this stuff gets very hard, in England they do use this to frost their confections, BUT, my cousin who is native of England told me no one eats it, they scrape it off. I am sure it would be very easy to destroy dental work & to actually break teeth if you wanted to try to eat it. On the other hand I am sure it seals the cake really well & keeps it moist...forever almost.
~buttercream frosting...now if you want to use canned you could, I would guess 2 tubs of it.This stuff is NOT made for decorating with & can do some pretty yucky things, so chill it in fridge before putting in pastry bags, that should help.
~assorted pastry tips & bags,hmmm...maybe numbers 5,16,68,108 that would give you a round one, star, drop flower, & leaf tip
~food coloring, now you have a choice that yucky liquid stuff you buy in the grocery store or decorators paste which is more expensive, but pretty easy to find these days. The liquid will Not give you a really good color also it will dilute your frosting & that can be a major prob if you are using canned frosting. So go a head & spend a few cents more for the paste, you will be happier, afterall you are investing quite a bit of work in a cake decorating project & that alone makes it worth that few cents.But remember that the paste is a consentrate so a drop at a time
~decorative items after you read the directions you will understand that a bit better...LOL
~a pretty tray ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

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Spout & Handle...things you need a pastry bag, tips, royal frosting, & paper, wax paper & pattern sized to your needs ( ya really kinda guess on this one, LOL )
A few days ahead of time make the spout & handle.Draw handle & spout on paper (one per sheet of paper) cover this paper with wax paper & then pipe royal frosting over your design, building up as you go along. I like to use a star tip, but you could use a round one. Whatever you decided make sure to get the larger size tip.(notice my ends on the drawing how they come to a point, these points are what I insert into the cake, so make sure you add them)Let that side dry,uncovered, overnight.(at least)Turn over & pipe frosting, building it up. Let dry.To be safe make 2 of each,they can break.Believe me it is easier to throw away the extra ones than to try to make new ones at the last minute.If you prefer you could make these from cookie dough,but I prefer the frosting ones,because you can build them up. The cookie ones would be flat without any real dimension. **********************************************************************

~~~~~~~Royal Frosting~~~~~~~

3Tbs. Wilton's Meringue Powder
4 Cups. powdered sugar
6 Tbs. water
Beat all ingredients together on med till very stiff. Cover bowl with damp cloth to keep from drying out.*What I do is after I make the 1st side of spout & handle, I fill my pastry bag('s) with royal frosting & put in zip-lock bag, I can leave it in my cabinet till I do other I need for the other side. Do NOT put in fridge tho! A really good hint is to make 2 of each one, they can break & you don't want to that to happen with out a spare. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
What I use to bake the cake in is a glass ovenproof bowl I have (see pics & forgive my pitiful attempt at drawing..please)Grease & flour well. I have 2 bowls that are the same that I use & that is really nice,because I can bake both layers at the same time. But if you only have one,that will be fine. Fill bowls appr. 2/3 full of cake batter & bake @ 350*,hmmm...about 45-55 min,watch close & when done remove from oven & turn on cooling rack & cool. (You will have extra batter, you can make Tea Cup Cakes from this.*)After they have cooled using a serrated edge knife trim the tops down a bit so they are even. DON'T fret over this..because if you try for total perfect even you will slice all of your cake away, LOL.Stack the 2 cakes with frosting in the middle. Then frost the outside of the cake smooth. I'll bet you are really starting to see the teapot by now.I like to decorate before I add my spout & handle, that way I don't have this large things sticking out & getting in my way. Decorating is the fun part & I am delibertly NOT giving exact ideas,just let your creative side take over & you will have a masterpiece, but to get you thinking about it...you can of course make a design with the pastry tubes, if you look in the candy department you will find OODLES of pretty shapes that you could use, or candies you could make a design from,licorice strings could be twisted into flowers, ( or even a peace sign for a fun 60's look, LOL)M&M's could be come polka-dots,gumdrops placed on the teapot would be great, maybe some silver dragees & fresh (organic,of course) or silk roses for a more grown-up look. I'll bet your mind is overloaded with ideas by now,LOL.Around the top of the Tea Pot for the lids with a round pastry tube draw a circle & fill in with frosting, add a marshmellow or bon-bon or a large jawbreaker.(or whatever strikes your fancy). After you are thru with decorating, add spout & handle.Insert the points into the cake, rest the bottoms of spout & handle on your tray, this will help them stay up. You may have to add candies or more frosting to help hold in place, like I said whatever it takes, LOL.



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Tea Cups, bake in muffin tins (No Paper Liners)After cupcakes have cooled trim tops to even, frost smooth,decorate to match Tea pot,insert handle made from royal icing. (just a mini version of the Tea Pot handle. Set on saucers. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~Butter Cream Frosting~~~~~~
1/2c. shortening
1/2c. butter or margarine
1tsp.vanilla extract
4c. powdered sugar
2Tbs. milk
Cream butter & shortening together, add vanilla. Beat in 1 cup sugar at a time. When all of sugar has been added frosting will look dry beat in milk. Whip till light & fluffy. Makes about 3 cups frosting. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Questions? Suggestions? Comments? (nice ones, please)Pics of your Tea Pot Cake you would like to show off? Just wanna say *Hello*?




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