Baking & Desserts

Step-by-step cake recipe: Teapot Cake

<b>Teapot Cake</b><br>Photography by Edward Pond Image by: <b>Teapot Cake</b><br>Photography by Edward Pond Author: Canadian Living

Baking & Desserts

Step-by-step cake recipe: Teapot Cake

Look for the Wilton sports-ball cake pan wherever cake-decorating products are sold. If you can't find it, use two 3-1/2-cup (875 mL) metal bowls instead and don't cut off the piece of cake for the lid.

Teapot Cake recipe
Ingredients:

Half tube (200 g tube) marzipan
Granulated sugar
Sugar-coated gumdrops
Cake:
2/3 cup (150 mL) butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 egg yolk
1-1/2 tsp (7 mL) vanilla
1-2/3 cups (400 mL) all-purpose flour
3/4 tsp (4 mL) baking powder
3/4 tsp (4 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) milk
Creamy Butter Icing:
1/2 cup (125 mL) butter, softened
2-1/2 cups (625 mL) icing sugar
1/3 cup (75 mL) whipping cream
1 tsp (5 mL) vanilla

Preparation:
Tint marzipan same colour as desired icing. Shape half into 6-1/2-inch (16 cm) long rope; form into teapot handle. Shape remaining marzipan into spout. Let dry at room temperature for 24 hours.

Cake: Grease and flour both pans of sports-ball cake pan set. Place metal stands on small rimmed baking sheet; place pans on stands. Set aside.

In large bowl, beat butter with sugar until fluffy; beat in egg and egg yolk until combined. Beat in vanilla.

In separate bowl, whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Scrape into prepared pans, smoothing tops.

Bake in centre of 325°F (160°C) oven for about 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely. (Make-ahead: Wrap separately in plastic wrap; store for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Creamy Butter Icing:
In large bowl, beat butter until light. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. Tint same colour as handle and spout.

Click to next page for icing instructions.

Variation
Teapot Cupcakes: Bake in 12 paper-lined muffin cups in centre of 350°F (180°C) oven for 22 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack to cool. Ice and decorate each with gumdrop flower and leaves.

Makes 12 cupcakes.
Cut slice from rounded side of cakes
Trim flat sides of cakes to level if necessary. Cut 1/2-inch (1 cm) thick slice from rounded side of 1 of the cakes for lid; set slice aside. Place remaining large piece, cut side down, on flat cake plate or cake board.Spread top with some of the icing
Spread top with 1/2 cup (125 mL) of the icing. Place second cake, flat side down, on top.Press small piece onto cake
Spread cut side of small piece with icing. Place on top of cake, pressing lightly along edge to adhere.Mask and seal in crumbs with icing
Spread about 1/2 cup (125 mL) of the icing over cake to mask and seal in crumbs. Chill until icing is firm, about 30 minutes.Flatten gumdrop slices
Sprinkle work surface with granulated sugar. Cut gumdrops vertically into 1/8-inch (3 mm) thick slices. Sprinkle rolling pin with sugar. Roll slices to flatten into thin petals and leaves; pinch to shape. Press petals together to resemble flowers.

Attach handle and spout
Spread remaining icing over cake. Press flowers and leaves into icing. Attach marzipan handle and spout with toothpicks. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 24 hours. Let stand at room temperature for 30 minutes before serving.)

To serve, remove handle and spout; cut into slices.

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Baking & Desserts

Step-by-step cake recipe: Teapot Cake

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