Well hello there! It Has been a minute, hasn’t it? Thanks to the holidays being over, we can resume our showing you fine folks how we make our cakes, ok?
This week, Kasey made a really cute carved teapot cake!
She then frosts the outside with buttercream, using a piping bag.She scrapes the sides then puts the cake in the fridge to set up. Then, with rubber gloves, uses her warm hands to smooth the cake into its round shape.Then she covers the cake in white fondant, smoothing out the edges so it looks like this beautiful thing.She then makes the top by rolling out a thick piece of white fondant and cutting it into a circle and rounding out the edges. Then she affixes the top with water to the fondant on the cake.The spout is made of Rice Krispie square, molded into shape, coated in white chocolate and covered in modeling chocolate (to ensure smoothness) before being covered in the same white fondant. The spout has a skewer in it, and gets jammed into the cake in the appropriate spot, then sealed on with melted white chocolate and freeze sprayed into place. She uses pre-made daisies and leaves, and has Frances help her make rosettes, attaching them with white chocolate. She rolls a ball of blue fondant for the top handle.The handle is fondant dried onto a wire (the fondant has extra tylose added for quicker drying time) and is skewered into the bottom and white chocolated to the top. She finished the cake off with Swiss dots piped on with royal icing.