Tea Pot Cake
Cake serves 12.
Using Roll Out Cookie Dough, Patterns and smooth wheel of Cutter/Embosser, cut out 2 teacups, spout, and handle. Bake and cool. Prepare Color Flow Icing. Outline and flow in teacups, let dry overnight. Using buttercream icing, add tip 3 flowers, tip 2 vines, tip 349 leaves, tip 4 rim on plate. Set aside.
Bake and cool cake. Ice background areas and cake sides smooth in buttercream icing. Attach spout and handle cookies. Ice teapot smooth. Outline cake and cookies with tip 3. Pipe tip 3 scallops on top. Cover teapot with tip 14 stars. Using tip 12, pipe flower and center, add tip 4 vines and tip 68 leaf. Pipe tip 4 heart and teardrops on top. Overpipe scallops. Add tip 8 bead bottom border. Position cookie teacups, securing with dots of icing.
*Combine Leaf Green and Lemon Yellow for green shown
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