I love teapots, its a very big obsession of mine, so big that sometimes I feel like taking one out with me just because they are so pretty but you would look very silly holding a chintzy teapot on a night out, but then I suppose it could be passed off as a bag...mmm, that's something to think about for the future! anyway! so I loved making this cake and was so glad when I got the order, I was planning it in my head immediately. I wanted to share how to make it as its too lovely not to made again by someone!
The sponges.
I used 2 1.1 litre bowl cakes using this recipe:
225g butter or Stork
275g self raising flour
225g caster sugar
5 eggs
1 tablespoon of whole milk
half the mixture between the two oven proof bowls and bake at 170c or 150c if you have a fan oven for 40 to 50 minutes or until its firm and springy to the touch and a cocktail stick comes out clean.
The buttercream part.
When these are baked and cooled, leave them for a day as they are better to work with the next day. Then level off the tops of each cake and sandwich together with lovely light fluffy buttercream, making sure you fill in the gaps with sugarpaste so you create a round shape, cover the round cake shape completely with buttercream and smooth. Place in the fridge to form a 'crust' for 20 minutes.
The icing part
Then take the cake out of the fridge and using a palette knife and boiling water, smooth the cake again to get that final finish ready for your icing.
Measure out your cake and board so you know how much you will need to completely cover it, then roll out your sugarpaste and cover your cake, very much easier said than done, but you can do it!!! smooth it down with cake smoothers and your hands, then comes the fun part... the decoration!
The decoration part
The handle and spout are obviously very important and I would make these with flowerpaste the day before so they can set, just model the shapes (the more ornate the better) you want and then push 3 small pieces of spaghetti into the base of the spout so you can insert this into your cake and it will hold better, make sure you do this when they are still soft though as flowerpaste dries rock hard! You can use cocktail sticks to do this but if you use spaghetti it makes it completely edible which is better I think. Then use some edible glue to stick on your handle, you might have to use something to hold it whilst it dries, once its dry though it will be very secure.
I decorated mine with pink dots and flowers but you can of course do whatever you fancy, hearts, a pattern whatever really. Using a doily on your cake drum looks lovely and very vintagey which is quite frankly right up my street, anything vintagey and I am there!
You can get different shaped teapots of course so you could try 2 round 6 inch sponges sandwiched together to get another shape, I think next time I will go for this shape rather than round, just for some variety.
The eating part
Then cut the cake.. you know what to do here but it will so nice you just can't cut it!!
I hope you will make one yourself and if you do please send me a photo. x
