anyone ever made a teapot cake?

umdsmlee

i'm thinking about making something like this: http://tinyurl.com/m3tm4a

for my friend's wedding shower. i was planning on just using yellow cake mix and making it twice using the same bowl, then placing them on top of each other. my one concern is getting the spout to stay up. any tips for me? TIA!

 

Amazon007db

The body of the teapot is pretty round. I would probably use a domed pan then press the two flat sides together and flatten the bottom so it will stand.

The spout and the handle are most likely gumpaste. You should can buy the gumpaste at a regular craft store but you should probably make the pieces a week or so early so it has time to dry. I would form the spout on the end of a dowel so you can push the dowel into the cake for stability. On the S curve handle, I would probably stick toothpicks or smaller dowel pieces into the gumpaste (before it dry while making) where you want it to connect to the cake. 

I also find that box cake mix can sometimes be too crumbly for that type of cake. I have a vanilla buttermilk cake that is really moist and good and is perfect for building if you want the recipe. 

I hope that make sense. If you have any questions, please let me know thecynicalchef at yahoo dot com.  

TheBridesMom

Cute idea.

Here is a tutorial frome cakespace.blogspot.com,that tells how to make the handle and spout and keep them on.  It's a little different than your picture, but mostly just the spout.  (I hope this workes...it wouldn't let me link it)

Dec 21, 2007

Teapot Cake Tutorial in Pictures

Here's a quick picture tutorial for creating this teapot cake. I'll be following up soon with a printable pattern that you can use if you so choose, for a handle and spout. This cake measures about 6" without the ball on top, the handle is approx. 5 1/2 " tall, the spout, about 5".

Using any deep stainless steal bowl with high sides, bake your two halves individually. When cool, piece together with a layer of icing. I cheated on this and used a doctored cake mix. Each half of the roundish cake is composed of one boxed mix. I always bake these half rounds at 335 degrees and bake for about 50 minutes to one hour or whenever your toothpick comes out clean. This is my oven of course, you may wish to begin checking yours at 40 minutes, just to be sure!

Start covering your cake with crusting buttercream icing... again, only when cool. Use a wooden dowel down the center with about 1" poking out on top for support.

Attache fondant made handle and spout. You'll notice that they have Wilton cookie sticks inserted in the sides. I did this when the fondant was fresh and moist. Then allowed it to dry for several days. When fondant is dry it won't fall apart on you, loose it's shape, or be too heavy to stay attached to your cake. Be sure to keep pushing the handle into the cake until the sticks disappear. If you can't do this, cover with a flower or other decoration.

Rest the spout and handle on the cake board or plate whenever possible. It makes things much easier!

Pre-made fondant flowers using a Wilton gumpaste press for the shape. You can make any type of embellishments you wish from either fondant or frosting, even candy!

Add a fondant ball to the top. This can be freshly made. It won't be too weighty to stay in place.

Decorate the top any way you choose!

Must follow tip! Be sure to use a very stable cake stand, plate or board. Don't use anything that will flex on you for a shaped cake. Also, keeping your shaped cake in the refrigerator will make it more rigid and less likely to break apart on you. Be certain there are no other foods in the fridge that will spoil the taste of your cake... cake is after all like a sponge!

Finally, I always start with a bit of frosting on the plate to be sure the first cake doesn't slip around! It works much like glue.