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How to Make a Teapot Cake (Full Tutorial)

by Kristen 8 Comments

a blue Teapot cake with a floral design

A teapot cake is such a great “go-to” cake design and perfect for a little girl’s birthday, bridal tea party, or even Mother’s Day.

This teapot cake is made a little easier by baking a ball-shaped cake and is easily customized table with your own unique pattern or your favorite flower. The possibilities are endless.

Note: The gum paste we used took about two days to dry, but still left the inside of the spout soft enough to pierce with a bamboo skewer. Adjust the drying time of your accents depending on what gum paste recipe you use.

What You Will Need?

  • 2- 1/2 BALL CAKES BAKED IN A BALL-SHAPED PAN
  • SWISS MERINGUE BUTTERCREAM
  • 1 – 3″ ROUND CARDBOARD CIRCLE
  • 1 – 4″ ROUND X 1″ THICK STYROFOAM CIRCLE
  • 1 BAMBOO SKEWER
  • TOOTHPICKS
  • HOT GLUE GUN
  • PENCIL
  • 1/2 SHEET TRAY COVERED IN PARCHMENT
  • 10″ ROUND SILVER DRUM
  • BLUE, YELLOW AND PINK FOOD COLORING PASTE
  • 1 LB. GUM PASTE
  • 1 LB.  WHITE FONDANT
  • 5 PETAL FLOWER CUTTER
  • ROSE LEAF CUTTER
  • WHITE CANDY COATING
  • PAINT BRUSHES
  • ROYAL ICING
  • CRAFT KNIFE
  • POWDERED SUGAR
  • PIPING BAG WITH #2 TIP
  • GINGHAM RIBBON (OPTIONAL)

Steps in Making Teapot Cake

STEP 1: TINT FONDANT AND GUM PASTE

Start by tinting the fondant with blue paste and a touch of yellow to create a light aqua blue. Next, tint 1/4 of the gum paste aqua to match the fondant, 1/8 dark pink, and 1/8 green, and leave the remaining gum paste white. Keep everything tightly wrapped in plastic and inside a tightly sealed container and set aside.

STEP 2: PREPARE THE BASE AND BOARD

Glue the styrofoam circle in the middle of the silver baseboard. Then, attach the 3″ round cardboard with glue, centered in the middle.

Glue a circular  styrofoam circle in the middle of the silver baseboard

Next, use a knife to shave and angle the styrofoam, starting at the cardboard circle and ending at the bottom of the styrofoam circle. This will be the base of the teapot. Set this aside.

use a knife to shave and angle the styrofoam

STEP 3: FORM THE ADDITIONAL DECORATIONS

On a 1/4 sheet tray covered with parchment, trace a 6″ circle in pencil. (This will be the rough size of the iced cake, so it will give you a layout for making the spout and handle)

trace a 6" circle in pencil

Divide the aqua gum paste into 4 equal parts. Use 1/4 of the paste to create the handle by rolling it into a thin worm and then use your finger to flatten both ends.

create the handle by rolling it into a thin worm and then use your finger to flatten both ends

Coat the edges of the traced circle with some powdered sugar and then place the handle on the tray. Create the handle shape that looks best to you and then line the edges up with the curve of the circle. This will ensure that the handle attaches fits the curved edge of the cake.

Coat the edges of the traced circle

Next, take two toothpicks and dip them in water to moisten them. Insert them halfway into each end of the handle. It’s really important to make sure that both toothpicks are perfectly parallel, this way when you insert the handle it won’t break.

take two toothpicks and dip them in water to moisten them

To make the spout of a teapot cake, knead 2 of the gum paste portions together and start by forming a cone. Taper the cone and flatten it on both ends.

knead 2 of the gum paste portions together

Curve the gum paste into the shape of a spout and then place it on the other side of the traced circle to dry. Once again, make sure that the end that will be attached to the cake is curved to match the curve of the circle so that the spout fits well when it’s attached to the cake.

Curve the gum paste into the shape of a spout

Roll the remaining bit of aqua gum paste into a thin layer. Using a craft knife, cut a 3 1/2″ circle and place it on the same tray to dry.

a craft knife, cut a 3 1/2" circle and place it on the same tray to dry

To make the basic roses: Roll some pink gum paste very thinly on a lightly powdered surface and use the 5-petal cutter to cut out a flat flower shape. Intertwine the 1st and 3rd petals to create a bud.

Then wrap the 2nd petal around the bud. Repeat with the remaining petals until you have a simple rosette.

(You may need a dab of water to get the petals to stick if your gum paste is dry). Create multiple roses for the teapot of different sizes using the various 5-petal cutters. Make one rose with some additional petals added for the top of the pot.

Set these on the same tray to dry. Set the entire tray aside to dry for two days.

make a floral deisgn

STEP 4: ICE THE CAKE IN BUTTERCREAM AND COVER IT IN FONDANT

Remove the half-ball cakes from the fridge and slice off the top of each cake to create a 2 1/2″ diameter flat area.

slice the half-ball cakes

Spread some buttercream on the base, position one-half ball, sandwich it with more buttercream, and then place the second-half ball on top.

_MG_5762-1

Ice the cake with a layer of buttercream and refrigerate it until the icing is firm, about 30 minutes. Remove the cake, and with clean hands, lightly rub the exterior of the icing to remove any bumps.

The warmth of your hands will help create a smooth surface for fondant rolling. Place the whole thing back in the fridge.

Place the whole thing back in the fridge

Cover your fondant rolling surface lightly with powdered sugar, and roll the aqua fondant about 1/8″ thick. Lift it and drape it over the cake and immediately gather the excess fondant on opposite sides of the cake, while simultaneously rubbing the fondant onto the ball to make it stick to the buttercream.

Cover your fondant rolling surface lightly with powdered sugar

Use scissors to trim the excess fondant down to 1″ or so, following the curve of the ball cake. Then dip your paintbrush in water and moisten the inside of the seam. Close the fondant back together and gently pinch the seam with your fingers to make it stick together.

Then use your scissors again to trim the ridge of fondant closer to the shape of the cake. Use your finger to rub the seam to make it as flat as possible.

Use scissors to trim the excess fondant
Close the fondant back together and gently pinch the seam with your fingers
completely covered

Roll out strips of gum paste and attach them to the display board with a little bit of water, trimming around the cake base as necessary.

Roll out strips of gum paste and attach them to the display board

STEP 5: ADD DECORATIONS TO FINISH

To attach the spout: Hold up the spout against the cake in order to figure out what angle the skewer should go in at, to both pierce the styrofoam and also hold the spout in place.

Trim the skewer if necessary and then tap the bamboo skewer through the teapot cake and into the styrofoam base at the angle that you determined.

tap the bamboo skewer through the teapot cake

Place a handful of white candy coating discs in a microwaveable bowl and heat on half power for 30 seconds at a time, stirring in between, until melted.

Using a dry paintbrush, dab some melted coating on the bottom of the spout and pierce with the skewer while adhering to the edge of the cake. Hold in place for a few seconds for the coating to dry.

teapot cake - dab some melted coating on the bottom of the spout

Do the same thing all over again with the handle, putting a little melted coating on both ends.

teapot cake - attach the handle

Brush a little coating on top of the pot and add the aqua disc. Use some extra fondant to create a bulbous lid in whatever shape works and attach it to the disc with more coating. Place the large rose that you created earlier on top, adhering with a dab of coating.

teapot cake - attach the rose design

Roll the green gum paste into various thin ropes and attach them to the front of the tea pot using a very light coating of water.

teapot cake - attach the vine design all over the teapot

Attach the roses at the end of the vines with some melted candy coating.

teapot cake - attach the petals at the vine

Roll some green gum paste thinly and cut out leaves using the leaf cutter. Attach them using a touch of water.

teapot cake - add the leaves

Fill a piping bag or squeeze bottle with royal icing and fill in the blank space around the flowers and at the edge of the lid and the base.

Glue the gingham ribbon around the edge of the board to finish.

teapot cake - decorate with dots

Suggested Read: Snow Angel Cake

Final Thought

It’s not every day that you’ll see a fancy cake like this teapot cake. Guests will surely mistake this one for a real teapot. So, do you want to make one? Or do you have another personal design to it? Share it with us in the comments below!

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Reader Interactions

Comments

  1. Carmen

    May 12, 2023 at 8:42 AM

    Very nice pot.
    Iwill try it.
    Can you post me one with painted lustre pls?

    Reply
  2. Adila

    April 29, 2017 at 3:02 PM

    You made life so easy !! God bless you
    Regards
    Adila Eileen

    Reply
  3. JANE MASAMBIA

    October 31, 2016 at 10:30 PM

    THIS IS GREAT AND WELL EXPLAINED I PLAN TO TRY IT.

    Reply
  4. anne

    February 1, 2015 at 9:08 PM

    Beautiful cake! I am a keen baker, and have about 500 cake photos of cakes which I have made over the years. I am looking for a different cake this year, for Mum’s 82nd b/day in March, I quite fancy your tea-pot design. Last year I made a lilac handbag for her, everyone said it looked “real”! That was a great compliment. I have got a lot of patience, so I like the challenge of your cake. I once made my beloved Dad a cake, which was a plate of “bacon, sausage,tomato and eggs”, but, without bragging, they did look real. The plate, cutlery and cup of coffee were made of icing too! I made a friend a Plant pot cake, with a poinsettia in it, that too looked “real”.
    So, I think I am going to give the tea-pot a go. Yours looks brilliant, so fingers crossed, and thanks for the idea.

    Reply
  5. Laura

    August 20, 2014 at 12:14 PM

    This is amazing! So so pretty – my mum would love it. Into the cake plan it goes. Thanks for sharing.

    Reply
  6. danielle

    July 18, 2014 at 7:09 PM

    how many servings would you get out of this?

    Reply
  7. dropofrain

    March 7, 2014 at 7:25 AM

    thank you for this tutorial! I will definitely try some day

    Reply
  8. Victoria Bakes

    February 12, 2014 at 10:57 AM

    what a beautiful teapot cake! your tutorial is so marvellous!

    Reply

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Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

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