A couple decades ago, I was really into making cakes. Triple tiered cakes, cakes with dolls in the middle, painted cakes, all kinds of cakes.
The one on the left is a boot cake with jell decorations I designed and made for the “Cowboy Open House” and the one on the right is a painted cake. The idea for the Oriental painted cake came from an online bakery where I saw a similar cake design. The birds, flowers, branches were all painted on with food coloring. The topper is a ‘birds nest’ which was edible.
The only problem with pretty cakes is getting people to EAT THEM! They just want to look at them.
For the tea, I want to make a teapot cake—something similar to these:
The one above is from a cookbook I think I got in the mail years ago—one of those subscription things where you get pages sent to you every month. I don’t recall the publication now. It really doesn’t give any directions on how to make the cake itself.
The lilac teapot cake, above, is from Southern Living. Unfortunately, I forgot to save the directions for making the cake itself! So, what to do?
Well, I went to this cookbook, which I’ve had for yes, a couple of decades:
It provides intricate directions on making a variety of cakes which will hold up to decorations well and taste good, too! (I made the strawberry basket cake years ago when my Coupon Clipping Queen Daughter and her husband celebrated their 10th anniversary).
In fact, the directions are maybe a bit too complicated—very detailed and require great expertise. I can’t say I ever mastered all of them as I got interested in something else about three-quarters of the way through and left the hobby, only to be resurrected every December, it seems.
So, now I want to make this teapot cake. I’ve made it before, but it’s been years ago. So, first I looked up the recipe for the cake itself—a Madeira Cake. (No wine involved here, folks, just a cake.)
(You could use any dense, solid cake that you like for this—fruitcake is one the book recommends often for decorated cakes, but I prefer a lighter cake.)
The chart says to use these ingredients:
Plain, all purpose flour, 2 cups
1 teaspoon baking powder
Superfine sugar, 3/4 cup
Soft margarine (I used butter), 3/4 cup
Eggs, 3
Milk (or orange, lemon or lime juice plus one teaspoon zest), 2 Tablespoons
Cooking time, approximate: 1 1/4 to 1 1/2 hours
Oven is 325 degrees
Assemble your ingredients—whoops, I don’t have superfine (Castor) sugar. That’s an easy fix. Get out the food processor. Measure your sugar and turn on the processor. You will have superfine sugar in a moment.
I had decided on using lemon juice and lemon zest instead of the milk because, as I explained in an earlier post, I had frozen both late last summer. I wanted a lemon-flavored cake.
Now, to bake the cake—I would need two of these cakes.
Set oven to 325.
Find a bowl the appropriate size—the minimum for this mix would be a 2 quart oven-proof bowl. All I had is a 2.5 quart Pyrex bowl, but I’ve used it before and knew it would be fine.
Ready the bowl (I want a teapot cake, remember!): Spray the bowl with Pam or other cooking spray and cut a piece of wax paper to lay inside the bowl. The cooking spray holds the wax paper in place. For this, I cut a strip in half and cut the sides of the strip about 1/2 inch so that the wax paper would overlap at the curves. Lightly spray that as well once it is in place, then lay one or two more strips, repeating a light spraying so they stick together.
Get about 2 teaspoons of flour and sprinkle inside the bowl on top of the wax paper. Using a pastry brush, lightly TAP (do not brush, TAP) the flour about the bowl. Use a bit more as needed. (This step may not be necessary as I know cakes do not generally stick to wax paper, but I do it anyway.) Gently tap any excess flour out of the bowl. (You might consider using powdered sugar instead of flour—the idea is that you want the cake to come out cleanly from the bowl once it is baked.) Take your time preparing the bowl—it will determine how your cake turns out.
Sift two cups of flour and baking powder into a mixing bowl. Add the rest of the ingredients, gently mix until blended. On high speed, beat the mixture for 1 minute.
DONE! (Wow, that was easy, wasn’t it?)
Pour into the bowl—this is thick batter, almost like cookie dough but not quite. Spread the dough evenly into the bowl. Bake until a wooden skewer comes out clean—my cake took 1 hour 20 minutes to be done.
Immediately invert onto a wire rack. The bowl may be slippery (mine was), so handle carefully. This is what it looks like:
Peel off the wax paper gently.
The cake is inverted and the bottom (in the photo) is where you will stack the second cake. You will need to trim it evenly first so they will sit flat on top of each other. This is the base for your teapot cake.
Okay, now do it again! Later, I’ll post how the teapot cake is coming along!