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Tea Party Cake

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
  • Total Time
    Prep: 30 min. Bake: 65 min. + cooling
  • Makes
    8-10 servings


  • 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


  • 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 in the center comes out clean. Cool for 10 minutes before removing from bowl to a wire rack; cool completely.
  • 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.
  • 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.
  • 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.
  • With yellow icing, pipe a star border around bottom of teapot, lid and knob.

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