posted by Angel 08-29-100 3:44 PM
Teapot Cake
For the decorations:
1 tube (7 oz.) marzipan
yellow, red, blue, and green food coloring
2 TBSP. confectioners' sugar
For the cake:
2 packages (16 oz. each) pound cake mix
1-1/2 cups water
4 large eggs
2 cans (16 oz. each) prepared vanilla frosting
Special aides:
two 1-1/2 quart ovenproof bowls
1-1/2" flower- and leaf-shaped cookie cutters
toothpicks
6-inch wooden skewers
Making the marzipan decorations: Divide marzipan in half. Tint half pale yellow. Divide the remaining half into 4 separate pieces. Tint each piece with a different food color( pink, green, blue, yellow)
Shape the yellow marzipan into a rope and form the handle of the tea pot, lid top (the little knob at the top of the lid), and the spout; set aside. Sprinkle a sheet of waxed paper with confectioners' sugar. Roll out colored marzipan pieces to a 1/8" thickness. Using 1-1/2" flower and leaf cookie cutters, cut out flowers and leaves. Dry mazipan deocrations, uncovered, overnight.
Baking the cake: Preheat oven to 350 degrees F. Spray two 1-1/2 quart ovenproof bowls
with vegetable cooking spray; dust lightly with flour.
Using an electric mixer set on medium, in a medium bowl, combine cake mixes, water and eggs. Pour into prepared pans; smooth tops.
Bake until a toothpick comes out clean, about 55 minutes. Transfer bowls to wire rack; cool for 10 minutes. Turn cakes out onto racks; cool completely. Level flat sides of cakes. Trim about 1 inch from one round bottom for lid.
Assembling the cake:
Spread frosting over flat top of one cake. Top with remaining cake;frost with yellow frosting. Place reserved cake piece on top of dome for lid and frost with yellow frosting.
Use toothpicks to attach lid top (marzipan); use skewers for handle and spout.
Arrange leaves and flowers on cake. Pipe pink frosting in balls around lid and base and in flower centers The easiest way to cut this cake is to separate the layers, so it may be a good idea to use something in between the layers that can easily be frosted over.