Teapot Cake
- Violet food-coloring paste
- Lime green food-coloring paste
- 3 (6-inch) wooden skewers
- Pour batter evenly into 2 (5-liter) greased and floured ovenproof bowls.
- Bake at 325u0b0 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.
- Though the butterflies are made of fondant, the finished versions contain plastic stamens and should not be eaten.
foodcoloring paste, green foodcoloring, wooden skewers
Taken from www.myrecipes.com/recipe/teapot-cake (may not work)