A splendid idea for a birthday or other occasion cake is a teapot cake. It is shaped as the old-fashioned, rounded-looking pot with the curvy spout. Design your own teapot cake with a few simple kitchen tools and impress your loved ones with a cake that tastes as good as it looks.
- Skill level:
- Moderately Challenging
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Things you need
- Pound cake recipe
- 2 metal mixing bowls with rounded bottoms (same size)
- Icing sugar
- Cake knife
- Butter-cream icing
- Decorations (piping gel, candy, coloured frosting)
- Accompaniments (whipped cream, fresh fruit, hot tea)
Make pound cake batter according to your directions using either a box or handmade recipe. Grease a different mixing bowl with butter and then dust it with flour; do not use oil or margarine for this step or the cake might stick to the bowl. If you have two bowls, prepare them both. If you have only one bowl, make one cake at a time. Bake the cake and cool it thoroughly.
Knead about 227gr of marzipan in a little icing sugar and form a thick tube about 1 inch in width. Cut off 2 inches to use for the teapot's handle. Roll it out on your work surface into a thin roll. Shape it into the handle. Flatten and bend the ends where they will meet the cake so that the icing has something to hold to. Set it aside to dry for an hour or two.
Form the remaining marzipan into a spout. Include an opening in the spout so that it looks realistic. Curve it into the desired shape, and then bend and flatten the ends where it will meet the cake. Set it aside to dry thoroughly, about two hours.
Cut about 1/2 inch off the rounded end of one of the cakes to form the teapot cover. Set the cut edge of the cake on a plate. Cover the top with a thin layer of butter-cream icing, and then place the other cake on top. Ice the whole ball with a thin layer of the icing, and let it cool for at least 30 minutes. Ice the teapot cover (bottom slice) at the same time with a thin layer of icing.
Set the teapot lid on the top of the cake, pressing down slightly to attach. Ice the ball with a layer of the butter-cream icing. Press the handle and spout into position, and ice over the ends. Smooth the icing out as much as possible. Let the cake cool again.
Decorate your cake with coloured icing, piping gel, candy or whatever suits your fancy. Serve it with plenty of whipped cream, fresh berries and, of course, hot cups of tea.
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