Tea Pot Cake

by Emily
(North Palm Springs, CA USA)

Tea Pot Cake for Sage.

Tea Pot Cake for Sage.

OK...we live in the desert near Palm Springs so it was about 110 degrees outside and this Tea Pot Cake was melting at the moment I decided I better take a picture quick...so please don't judge the sliding top and marzipan handle and spout not to mention the flowers and cherry's.

This was my first attempt at this shaping thing as well...I made the cake from a mix for speed and frosted it with store bought frosting.

I used a mold I found at Michaels for a ball shape... cut off the bottom of one to make the base and used that cut off piece for the lid.

I mixed yellow food coloring into the marzipan for the handles and spout...and red food coloring for the flowers and butterflies..green for the leaves and stems...the cherry's and trim are Mary Engelbreit cherry berries...we used Mary Engelbreit decor and had a "ice" tea party (with juice in tea cups) lots of fun.

From the editor:

Hi Emily,

I know your beautiful Tea Pot Cake looked adorable before the frosting went south, taking everything with it, and you know how I know? The same thing happened to me with a big cupcake cake I was taking to my middle daughter's class at school. Here's a trick you can use next time:

To help store bought frosting sand up better in hot climates, mix in extra powdered sugar before using it. It may take a few cups to do the trick, but you'll know when it's enough by the thick but still spreadable consistency of the frosting.

Thanks for sharing your cake with us. The more we share, the more we all learn together.


Michelle (editor)

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