Tea Party Cake Recipe
This is such a pretty cake and will impress all of your guests at your next get-together. It is so easy to put together and tastes wonderful.—Wanda Ward, Louisville, Mississippi
- 1 package (16 ounces) pound cake mix
- 2 individual round sponge cakes (about 3 inches)
- 1 can (12 ounces) vanilla frosting
- Green food coloring
- 6 prepared rose decorations
- 1 tube yellow decorating icing with star tip
- Wooden toothpicks or skewers
- 1. Prepare cake batter according to package directions. Pour into a greased and floured 1-1/2-qt. ovenproof bowl (about 6-1/2 in. wide x 4 in. tall). Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack; cool completely.
- 2. Cut a 1-1/2-in. circle from the center of one sponge cake; discard center. Cut the remaining portion into three pieces, one small, one medium and one large. Freeze until firm.
- 3. To assemble, place bowl-shaped cake upside down on a serving plate for teapot. For lid, trim the second sponge cake to desired size; place on top of pot. Tint frosting green; spread over teapot and lid. Place prepared roses on sides of cake.
- 4. For the knob, frost the small frozen sponge cake piece; attach to lid with a toothpick. For spout, trim medium piece to desired size, cutting bottom end at an angle to fit flat against teapot; frost and attach to front of pot with toothpicks. For handle, trim ends of large piece at an angle; frost and attach to back of pot with toothpicks.
- 5. With yellow icing, pipe a star border around bottom of teapot, lid and knob. Yield: 8-10 servings.
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