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I'm taking a trip Through The Looking Glass this week to get inspired by the Mad Hatter's tea party table! I've always loved that scene from Alice In Wonderland when Alice comes across that table. It's so simultaneously chaotic and delicate! 

Now you all know that chaos isn't my style, so I gravitated towards the clean lines and sharp design of the teapots. And the Hatter has so many different shaped pots! I decided to go with a classic round teapot design made out of rich chocolate cake, Italian meringue buttercream, and fantastical sugar flowers

 

 

Where Do I Buy My Ingredients & Tools??

Not everybody has the time to tumble down the rabbit hole to gather the right ingredients to put together a Wonderland-worthy Teapot Cake...So I organize all of my shoppable ingredient and tools for you on my Parsel page right here!  

 

Baking Your Cake!

Ingredients & Tools You Will Need:

8lb portion of Yo’s Ultimate Chocolate Cake - find my recipe here

2 x 8” diameter Stainless Steel Bowls, lined with parchment paper

 

Prepare your chocolate cake batter and divide it evenly between the two prepared bowls. Bake the cakes at 350º for 1 hour and 30 minutes or until a toothpick inserted in the centre comes out clean.

 

      

 

Allow the cakes to cool completely in their pans, and chill them for a few hours before assembling your teapot. 

 

Assembling Your Teapot Cake!

Ingredients & Tools You Will Need:

Italian Meringue Buttercream - find my recipe here

Simple Syrup - find my recipe here

Serrated Knife

Rubber Spatula

Small Offset Spatula

2 1/2” Round Cake Board

5” Round Cake Board

1 oz Melted Semi Sweet Chocolate

 

 

Level the two bowl cakes in their bowls by running your serrated knife along the top edge to cut off the hump. Remove the cakes from their bowls and simple syrup them on both sides - the flat side and the domed side.

 

      

 

Secure the 2 1/2 round cake board to the bottom of one of the bowl cakes with the semi sweet chocolate.

 

 

 

Allow the chocolate to set and then turn the cake over. Spread a layer of buttercream on the flat side of the cake.

Before placing the second bowl cake on top, cut off the top of the dome. We'll need it as a lid for our teapot! Set it aside on a 5” round cake board. 

Add the second cake to finish off your teapot. Crumb coat both the teapot and the lid cakes and place them in the fridge to chill for 30 minutes.

 

      

 

Once your buttercream is set, ice your cakes smoothly and place them in the fridge to chill again. My teapot cake was a little shaky, so I decided to turn it upside down to ice it.

Icing and covering sphere cakes can be difficult. You can read more about my techniques in my BB-8 Cake blog.

 

 

Covering Your Teapot Cake!

Ingredients & Tools You Will Need:

 3 1/2 lbs White Fondant

 Rolling Pin

Icing Sugar 

Paring Knife

 

Cover the teapot cake and the tiny lid cake with white fondant. I left my teapot upside down to cover it. This way there would be fewer creases in the fondant because the hardest part of covering a sphere cake is smoothing all the excess fondant underneath.

I smoothed the fondant with my palms all the way around the teapot, then I flipped it over and trimmed the excess from the top. I rolled a thin piece of fondant to cover the top of the teapot where exposed cake remained.

 

      

 

 

Here is my Handle, Here is my Spout.

Ingredients & Tools You Will Need:

 1 lb Gumpaste

 Vegetable Shortening 

24 Gauge Floral Wire

 Ball Tool

 

 

Knead your gum paste very well. Begin to sculpt a handle by rolling a thick tube of gumpaste. Insert a floral wire all the way up the centre of the tube. Hold the tube in your hand while doing this, to help guide the wire.

Bend the tube into a handle shape. Trim the ends if needed.

I made the spout in the same way, except I rolled the tube to be thicker at one end. This will be the base of the spout that extends from the pot. Shape the other end of the tube to look like a spout. I used a ball tool to make an indent down the centre of the spout.

 

   

 

Insert a floral wire into the spout starting from the bottom end up. Push the wire all the way to the top but do not let it poke out of the spout.

To make the ball handle for the lid of my teapot cake, i simple rolled a ball of gum paste between my palms.

Set the handle, spout, and ball of gum paste aside to dry. I made mine one week in advance. the longer you let them dry the better off they will be.

 

 

Getting Your Sugar Flowers to Bloom!

Ingredients & Tools You Will Need: 

3 oz Gumpaste

Vegetable Shortening 

Easy Rose Cutter Set 

Small Non Stick Rolling Pin

Sculpting Tool

Flower Shaping Foam 

Flower Shaping Bowls

Candy Pearls

 

 

 

I also made a few whimsical flowers for my teapot cake ahead of time. I used a set of rose cutters and cut out different sizes from thinly rolled gumpaste.

I used my sculpting tool and shaping foam to ruffle the petals. Stick the daisies together with a little water brushed between the layers to form one flower. Allow the flowers to dry in shaping bowls. 

Once your sugar flowers are dry, paint them with lustre dust and add a candy pearl to the centre.

 

      

  

Painting Your Teapot Cake!

Ingredients & Tools You Will Need:

Luster Dusts (yellow, pink, blue, green, red)

Wilton White Food Coloring

Food Grade Alcohol 

Paint Brushes

Clay Extruder 

Pointed Sculpting Tool 

Set of Flower Plunger Cutters

Royal Icing - find my recipe here

 

So here is the deal. I’m not a trained painter. Not by any means. So I approached this project thinking - what tools can I use to bring this teapot cake to life.

I looked at a bunch of different Alice Through the Looking Glass images, and I decided to paint a floral garden onto my teapot.

 

 

I used luster dusts in colours that made me happy, and I painted cherry blossoms and roses and some grass. I also painted a butterfly resting on one of the roses.

I made a few little 3D cherry blossoms to add to the pot, sprinkled among the painted ones. I simply used a plunger cutter set to make the blossoms, and then painted them with the same technique I used on my cherry blossoms.

 

 

I painted the lid of my teapot cake the same lovely blue as my butterfly. I secured the ball handle to the top using a toothpick.

 

 

Once I added the lid to my teapot, created a rim around it by pushing some white fondant through my clay extruder fitted with a round face plate. I secured the tube band of fondant with a little water. 

Once you are happy with your teapot and all of the paint is dry, add your handle and spout at opposite ends of the pot. Make sure to press them into the cake as far as they can go, so that some of the gumpaste portion is inserted as well. 

Pipe some royal icing at the base where the gumpaste meets the fondant. Use a damp paint brush to smooth it out and hide the seams.

 

 

It’s time for a little cake! With a cup of tea, of course.