Teapot Wedding Cake
How to make a two tier wedding cake with pastel coloured Renshaw Ready to Roll Fondant Icing, with a teapot cake topper made from rice krispie treats.
Uploaded by Nicky Conlon
Time to make
- 500 g butter (Tier 1 / T1)
- 500 g stork (T1)
- 1320 g caster sugar (T1)
- 7 tsp vanilla extract (T1)
- 20 eggs (T1)
- 490 g plain flour (T1)
- 1000 g self-raising flour (T1)
- 8 tsp baking powder (T1)
- 16 tbsp hot water (T1)
- 276 g butter (Tier 2 / T2)
- 276 g stork (T2)
- 732 g caster sugar (T2)
- 4 tsp vanilla extract (T2)
- 12 eggs (T2)
- 274 g plain flour (T2)
- 548 g self-raising flour (T2)
- 5 tsp baking powder (T2)
- 10 tbsp hot water (T2)
- 72 oz Renshaw Baby Blue Ready to Roll Icing
- 36 oz Renshaw Pastel Green Ready to Roll Icing
- 18 oz Renshaw Baby Pink Ready to Roll Icing
- 250 g Renshaw White Flower and Modelling Paste
- 850 g Renshaw Celebration Ready to Roll Icing
For each tier, cream the butter, stork and sugar together until light and fluffy. Add the eggs one at a time adding a spoon of flour between each one to stop the mixture curdling. Add the remaining flour, baking powder and vanilla extract. Finally, mix in the hot water and divide the mixture into a 2 x 10" tins (for tier 1) and 2 x 8" tins (for tier 2).
Bake the cakes on gas mark 3, fan 150. The 8" cake should be baked for 40-45 mins, the 10" cake for 90-100 mins. Baking time will vary on your oven so keep trying with a skewer and when the cakes are a light golden in colour and the skewer comes out clean, the cakes are ready. Place on a cooling rack for 10 mins then take out of tins and allow to cool completely.
Split the cakes into two and fill with buttercream and cover the sides with buttercream. Place in the fridge to set. After thirty minutes, cover the sides again trying to get them as smooth as possible.
Cover the cakes in your chosen colour of fondant by kneading the icing until smooth and pliable, and rolling out wide enough to cover the cake. Use a cake smoother to smooth the icing over the cake and trim off any excess with a sharp knife. The bottom tier on this cake is Baby Blue and next tier is Pastel Green.
Measure cake dowels against the height of the bottom tier, then trim to size. Insert these into the cake inside the area that will be covered by the next tier. Stack the top cake onto the bottom cake and leave overnight before decorating.
The teapot is made from Rice Krispie treats and covered in fondant. It is then covered in gum paste flowers painted and lustre dusted. The teapot was placed onto a separate fondant covered board and then placed onto the top tier of the cake. The cake is then finished off with a bunting and buttons made with coloured gum paste.