Coolest Teapot and Tea Cups Cake

I made this Teapot and Tea Cups Cake for a friend’s granddaughter who turned four. I used Pillsbury yellow cake mix and baked it, half at a time, in a Pyrex bowl @ 335 degrees. I didn’t time it, but it did take quite a while! Once the two halves were baked and cooled, I leveled them and stacked them with some chocolate frosting in between the layers.

The teacups are made from two cupcakes with the tops cut off. I just used a bit of batter from the box mix. The tops I flipped over and set on the serving platter, then iced them to look like saucers. The “tea” is chocolate buttercream. All other icing is regular Wilton icing. I used a star tip #16. There is one more small cupcake on top of the teapot. I put a dowel through all the layers for stability.

The spout, handles, and ball for the teapot lid are made from Wilton fondant. It is important to make these a few days ahead so they will dry and hold their shape. I inserted toothpicks to attach them to the cakes. The rainbow and hearts are also fondant, and I just made those while I was decorating.