Teapot Cake Teapot Cake

Photography: Edward Pond

Tea tipplers will savour this delicious teapot cake one morsel at a time.
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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine




Tint marzipan same colour as desired icing. Shape half of the marzipan into 6-1/2 inch (16 cm) long rope; form into teapot handle. Shape remaining marzipan into spout and lid handle. 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 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.

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 325ºF (160ºC) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pans on racks for 10 minutes. Remove from pans; let cool completely. (Make-ahead: Wrap separately and store for up to 24 hours or overwrap in foil and freeze for up to 2 weeks.)

CREAMY BUTTER ICING: In large bowl, beat butter until light. Beat in icing sugar alternately with cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. Tint same colour as handles and spout.

Trim flat sides of cakes to level if necessary. Cut 1/2-inch (1 cm) thick slice (Image: 1, below) 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 (Image: 2, below) with 1/2 cup of the icing. Place second cake, flat side down, on top.

Spread cut side of small piece with icing. Place on top of cake (Image: 3, below), pressing lightly along edge to adhere.

Spread about 1/2 cup of the icing over cake (Image: 4, below) to mask and seal in crumbs.

Refrigerate until icing is firm, about 30 minutes.

Sprinkle work surface with sugar. Cut gumdrops vertically into 1/8-inch (3 mm) thick slices. Sprinkle rolling pin with sugar. Roll slices (Image: 5, below) 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 handles and spout with toothpicks. (Make-ahead: Cover loosely and refrigerate for up to 24 hours. Let stand for 30 minutes before serving.) To serve, remove handles and spout; cut into slices.




Nutritional facts Per serving without flowers : about

  • Sodium 291 mg
  • Protein 5 g
  • Calories 466.0
  • Total fat 24 g
  • Cholesterol 90 mg
  • Saturated fat 14 g
  • Total carbohydrate 60 g


  • Iron 8.0
  • Folate 20.0
  • Calcium 5.0
  • Vitamin A 20.0
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Teapot Cake