Teapot Cakes

Tea is a BIG thing in my family, with the exception of my nephew and I, the outcast coffee drinkers (gasp!) Everyone is obsessed with tea, like pretty much everyone else in Ireland I suppose.

 

So it stands to reason that I have made quite a few teapot Birthday cakes! They are fun to make and relatively easy to decorate!

How to make a teapot cake

I use Lakeland's medium size hemisphere cake tins, so this recipe is in quantities that suits this size of mould. I have 2 of them to make the sphere but you could easily half the recipe to split the baking if you only have 1. 

I use lemon zest to add a bit of zing to this cake, also to counter the sweetness!

I use a cupcake as the teacup and there is enough in this recipe to make 1 cupcake on the side.

​Ingredients

For cake

  • 350g caster sugar

  • 350g self raising flour (plus a little extra to dust cake mould)

  • 350g unsalted butter or baking spread (plus a little extra for greasing)

  • 1 lemon zest

  • 6 medium eggs

For crumb coat

  • 250g icing sugar

  • 125g unsalted butter

For filling

  • 3 Tbs jam

  • 3 Tbs of crumb coat buttercream

To decorate

  • 500g of white (or your preferred colour)

  • Other decorations or coloured icing of your choice

  • Small amount of brown icing or melted chocolate for teacup

Baking

  1. Preheat the oven to 160°C and grease and flour your moulds.

  2. Cream butter and sugar together

  3. Add two of the eggs and a third of the flour and beat

  4. Add two more eggs and a third of the flour and mix again

  5. Add the last two eggs, the rest of the flour and the lemon zest and mix until just combined.

  6. Half fill cupcake case with mixture

  7. Divide the rest of the mixture between the two tins and bake for 50 minutes or until skewer comes out clean

  8. Put cupcake in for the last 8-10 minutes or until skewer comes out clean

  9. Remove both tins and cupcake case from oven and leave to cool. You need to leave these cakes in the tin until they are almost completely cool or they may fall apart when you remove them from the moulds. 

Filling and decorating

  1. Spread the jam on the flat side of one of the sponges and the the buttercream on the other and sandwich together

  2. Cover shape with crumb coat and chill to set

  3. Cover cupcake with crumb coat and leave to set

  4. Roll icing out to the size of a large plate

  5. Cover cake and smooth from the top down, removing any excess at the bottom. If you have a cake polisher then run it round the surface of the cake

  6. Make handle and spout - you can use cocktail sticks or cake glue to attach these

  7. Add your decorations 

  8. Step back and admire your work!!

As always if you have any questions, feel free to contact me!

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