Teapot Cake
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Teapot Cake
Photography by Edward Pond
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving without flowers : about | - |
| cal | 466 |
| pro | 5 g |
| total fat | 24 g |
| sat. fat | 14 g |
| carb | 60 g |
| fibre | 1 g |
| chol | 90 mg |
| sodium | 291 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 8 |
| vit A | 20 |
| folate | 20 |
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.
Ingredients
- 1/2 tube marzipan
- Granulated sugar
- Sugar-coated gumdrop
- Cake:
- 2/3 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1-1/2 tsp vanilla
- 1-2/3 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup milk
- Creamy Butter Icing:
- 1/2 cup butter, softened
- 2-1/2 cups icing sugar
- 1/3 cup whipping cream
- 1 tsp vanilla
Preparation
See how to make this adorable cake with our photographed step-by-step instructions in Cooking School: Teapot Cake >>
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 salt ; 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.
Trim flat sides of cakes to level if necessary. Cut 1/2-inch (1 cm) thick slice (A) 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 (B) with 1/2 cup (125 mL) of the icing. Place second cake, flat side down, on top.
Spread cut side of small piece with icing. Place on top of cake (C), pressing lightly along edge to adhere. Spread about 1/2 cup (125 mL) of the icing over cake (D) to mask and seal in crumbs. Chill until icing is firm, about 30 minutes.
Sprinkle work surface with granulated sugar. Cut gumdrops vertically into 1/8-inch (3 mm) thick slices. Sprinkle rolling pin with sugar. Roll slices (E) to flatten into thin petals and leaves; pinch to shape. Press petals together to resemble flowers.
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.
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 salt ; 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.
Trim flat sides of cakes to level if necessary. Cut 1/2-inch (1 cm) thick slice (A) 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 (B) with 1/2 cup (125 mL) of the icing. Place second cake, flat side down, on top.
Spread cut side of small piece with icing. Place on top of cake (C), pressing lightly along edge to adhere. Spread about 1/2 cup (125 mL) of the icing over cake (D) to mask and seal in crumbs. Chill until icing is firm, about 30 minutes.
Sprinkle work surface with granulated sugar. Cut gumdrops vertically into 1/8-inch (3 mm) thick slices. Sprinkle rolling pin with sugar. Roll slices (E) to flatten into thin petals and leaves; pinch to shape. Press petals together to resemble flowers.
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.
Additional information : 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.
Source : Canadian Living Magazine: July 2007
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