Posted by: Sophisticakes | March 23, 2011

Tea Pot Cake

So for those of you who do not know me, I am currently in an intermediate cake decorating class through Classic Cake (www.classiccakedecorations.com). And this week I made a tea pot cake!

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We had to bring in a ball cake, frosting, a coupler, a cardboard handle, a snowball (you know, the ones that you buy at an AMPM.. chocolate cake covered in marshmallow and pink coconut)  and they supplied us with a dowel rod. It was quite an easy cake to make and I loved how complex the finished produced looked!

The cake: I made the Chocolate Swilred Cannoli Cake from the Cake Mix Doctor Returns book by Anne Byrn and for frosting I used Classic Cake‘s Classic Buttercream frosting.

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Chocolate Swirled Cannoli Cake
Ingridients:
1 package plain yellow or vanilla ckae mix
1 1/4 cups milk
1/2 cup of vegtable oil
4 large eggs
1 teaspoon pure almost extract
1/2 cupc miniature semisweet choclate chips
1 tablespoon unsweetened cocoa powder

Set oven to 350 degrees. Mist ball pans with vegetable oil. In a large mixer, mix together cake mix, oil, eggs, and almond extract. Beat on low speed until ingredients come together, about 30 seconds. Then after scraping bowl with spatula, increase the speed for 1 1/2 minutes or until the batter thickens. Measure out 1 cup of batter in small bowl and stir in the cocoa powder and chocolate chips. Divide white batter evenly into cake pans and drop spoonfuls of chocolate batter on top. Using a knife, swirl the chocolate batter to marble it. Place cake in the oven for 28-32 minutes or until the top of the cake springs up when pressed with your fingers.

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The Frosting: Classic Cake‘s Classic Buttercream Frosting

Ingredients:
4lbs. Drivert sugar
1 cup hot water
2lbs Hi- Ratio shortening
1 teaspoon salt
1 teaspoon butter-vanilla flavoring
Directions: Mix Drivert sugar, and hot water well until sugar is dissolved (about 20 minutes). Add shortening, salt and butter-vanilla and mix until fluffy (20 minutes) the longer you beat, the more volume you will get.
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Assembling: First you need to level your ball halves. Carefully slice off flat sides of halves so when you stick the halves together you get a nice round ball shape. Take one ball half and slice a little bit of the round side, so when you set down the cake it doesn’t roll around. In order to stick cake halves together use the Classic Buttercream Frosting.Use dowel rod to hold coupler in place for a spout and make a cardboard handle on opposite side of the cake. Attach snowball at top of cake with frosting.

Then it’s time to decorate!

If you are interested in the tips I used, here they are!
#2 Flower centers & vines
#3 Flowers
#5 Spout and lid boarder
#10 Ball lid
#18 Stars for teapot
#3CS Large drop flowers
#349 Leaves

Have fun! 🙂

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Responses

  1. Lauren, that teapot cake is amazing!!! I’m so impressed. Thanks for sending it to me. I’m on my way to Kansas tomorrow! Say “Hi” to your family. Love, Grammy

  2. Lauren, The teapot cake is simply fantastic! Wow, what a great job! Papa and I are impressed, to say the least. Love, Nana and Papa


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