Sugarcraft Logo


Sugarcraft's HOME-MENU

Food Coloring, Separator plastic plates, cardboard trays, Ball cake pan, Flower formers, Buttercream icing, Fondant icing
If you would like to make a chocolate teapot, or add "Props" to your "cake" teapot.

Teapot 3D
5 1/4 x 3 1/4 spout to handle, about 3" thick #D-77

Tea Cup & Saucer 3D 
3" cup & 4" saucer 1 complete PLU011417-00004

Tea Pot & Cup sucker

TeaCup & Saucer 3D
Medium decorated, saucer 
3 5/8, cup 2 1/4 T x 2 1/4 
(at top) #AO-187

Tea Pot & Cups
1 1/2 to 1 3/4" across cav.  #AO-069

Teapot created by Wendy
Buttercream icing - Fondant icing

Here's a quick picture tutorial for creating this teapot cake. See patterns for 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 1 cake mix in Ball cake pan #2105-6506, bake your two halves individually. When cool, piece together with a layer of icing. I always bake these half rounds at 335 degrees until cake pops back u when barely touched in the center. About 35 min. or more

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.

Attach fondant made handle and spout. You'll notice that they have support dowels inserted in the sides. (Can use plain drinking straw instead of wood dowel). 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!

Attach fondant spout as above right.

Pre-made fondant flowers using a Wilton gumpaste cutter #1907-117 for the shape. Shape in Flower Former. 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.
Posted by Wendy

Another idea as above, different decorations.
Tea Pot CakePicture to guide the shape. Or make a flat teapot cake too, if you prefer.
Paper patterns have been used for handle and spout. I much prefer fondant.

Teapot cake using the Carriage cake pan

Larger View
Patterns: Spout, Handle, Tea Cup and saucer

Princess Carriage Pan #2105-1027
Tips: 2, 3, 4, 8, 12, 14, 68, 349 
Fondant Ribbon Cutter and Embosser Set #1907-1203
Rolling Pin
Disposable Decorating Bags, 12" recommended for piping 
Cooling Grid
Cake Board
Fanci-Foil Wrap
Food Colorings: Rose, Leaf Green, Lemon Yellow 
Color Flow Mix  for Color Flow Icing
Buttercream icing

Roll-Out Cookie Dough

Makes: Cake serves 12.

*Combine Leaf Green and Lemon Yellow for green shown

Using Roll Out Cookie Dough, Patterns and smooth wheel of Cutter/Embosser, cut out 2 teacups, spout, and handle. Bake and cool. Prepare Color Flow Icing. Outline and flow in teacups, let dry overnight. Using buttercream icing, add tip 3 flowers, tip 2 vines, tip 349 leaves, tip 4 rim on plate. Set aside.

Bake and cool cake. Ice background areas and cake sides smooth in buttercream icing. Attach spout and handle cookies. Ice teapot smooth. Outline cake and cookies with tip 3. Pipe tip 3 scallops on top. Cover teapot with tip 14 stars. Using tip 12, pipe flower and center, add tip 4 vines and tip 68 leaf. Pipe tip 4 heart and teardrops on top. Overpipe scallops. Add tip 8 bead bottom border. Position cookie teacups, securing with dots of icing.

Instructions link

You can use instructions above

Though the butterflies are made of fondant, the finished versions contain plastic stamens and should not be eaten.
Wafer paper butterflies look more real!
Yield: Makes 12 servings

1  recipe Pound Cake Batter
Violet and Lime Green food-coloring
Buttercream Frosting, divided
3  (6-inch) wooden skewers
Fondant Teapot Spout, Fondant Teapot Handle, Fondant Daisies, Fondant Butterflies
Pour batter evenly into 2 (1.5-liter) greased and floured ovenproof bowls or Ball Cake Pan.

Bake at 325° 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.