Planning a bridal shower, tea, or book club luncheon? This Teapot Cake is just what you need for a jaw-dropping centerpiece. Alter the colors to suit your theme and get ready for a fun afternoon with friends.
Pound Cake Batter:
package pound cake mix
fresh lemon juice
box powdered sugar
Fondant Teapot Handle, Spout, Daisies, and Butterflies:
Yellow food-coloring paste
package rolled fondant
Regular white stamens
Cake and Finishing:
Violet food coloring paste
Lime green food-coloring paste
- For the batter: Beat all ingredients on low speed with an electric mixer until combined. Increase speed to medium, and beat 3 minutes or until light and fluffy.
- For the frosting: Beat butter and shortening at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with milk, and beat until smooth. Stir in vanilla.
- For the fondant: Dip half of a wooden pick in yellow food-coloring paste, and smear on fondant. Knead color into fondant until evenly blended and distributed. Repeat procedure until desired shade is reached. Divide tinted fondant into 4 equal portions. Shape 1 portion into spout. (Keep remaining portions moist by placing in a sealed zip-top plastic bag until ready to use.) Roll another portion into a 4- by 1-inch strip; shape into a handle. Place handle and spout on a wax paper-lined baking sheet, and let stand 2 hours at room temperature or until dry. (For assembly purposes, it’s important that the handle and spout remain somewhat pliable, yet they need to be firm enough to hold their shape when attached to the sides of the cake.)
- Roll another tinted fondant portion to 1/8-inch thickness, and cut with a 1 1/2-inch daisy-shaped cutter. Roll and shape trimmings into pea-sized balls; press into flower centers. Let flowers stand on a wax paper-lined baking sheet at room temperature 2 hours or until dry. (For a three-dimensional effect, pinch center of bottom side of each flower to create an inverted center; press fondant balls in center of flowers.)
- Roll remaining tinted fondant portion to 1/8-inch thickness, and cut with a 3/4-inch heart-shaped cutter. Roll and shape pea-sized pieces of trimmings into about 1 1/2-inch long pieces, forming body of butterfly. Attach 2 fondant hearts point to point, pressing slightly to seal. Place fondant body of butterfly, lengthwise, down center of attached hearts; pressing slightly to seal. Lift outer sides, forming butterfly wings. Cut 1 stamen in half; insert halves into 1 end of body, forming butterfly antennae. Let butterflies stand on a wax paper-lined baking sheet at room temperature 2 hours or until dry.
- For the cake: Pour batter evenly into 2 (1 1/2-liter) greased and floured ovenproof bowls.
- Bake at 325 degrees F for 1 hour and 5 minutes to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in bowls on wire racks 10 minutes. Remove from bowls; let cool completely on wire racks, large flat sides down. Using a serrated knife, carefully cut domed tops (about 3/4 to 1 inch) off each cake to make level. Cut 1 cake top with a 3-inch round cutter, and reserve for teapot lid.
- Stir together violet food-coloring paste and 3 cups Creamy Frosting until well blended, and set aside.
- Stir together lime green food-coloring paste and remaining 1 cup Creamy Frosting until well blended; set aside.
- Transfer 1 cake half, large flat side up, to a serving platter; spread sides with 1 cup violet frosting; spread top with 1/2 cup violet frosting. Top with remaining cake, large flat side down. Spread top and sides with 1 1/4 cups violet frosting. Place reserved round cake lid on top of cake. Spread with 1/4 cup violet frosting.
- Insert 1 wooden skewer halfway horizontally into middle side of cake; attach Teapot Spout, pressing gently. Insert 2 wooden skewers, 3 inches apart on opposite side of spout; attach Teapot Handle, pressing gently. Pipe border of dots around bottom edge of cake and cake lid with lime green frosting. Press Fondant Daisies and Butterflies onto cake as desired.