Directions: |
Directions:DECOR: Divide marzipan in half. Tint half of marzipan pale yellow. Divide remaining half evenly into 4 separate pieces. Tint each piece with a different food color. Shape the yellow marzipan into a rope and form the handle, lid top and spout; set aside. Sprinkle a sheet of waxed paper with confectioners' sugar. Roll out colored marzipan pieces to a 1/8 inch thickness. Using 1½ inch flower and leaf cookie cutters, cut out flowers and leaves. Dry marzipan decorations, uncovered, overnight.
CAKE: Preheat oven to 350°. Spray two 1½ quart ovenproof bowls with vegetable cooking spray; dust lightly with flour. In a medium bowl, using an electric mixer set on medium speed, beat cake mix, water and eggs until smooth. Pour batter into prepared bowls; smooth tops. Bake until a toothpick inserted in each center comes out clean, about 55 minutes. Transfer bowls to wire racks; cool for 10 minutes. Turn cakes out onto racks; cool completely. Trim tops off of flat sides of cakes to make level. Reserve one top for lid.
ASSEMBLY: Spread frosting over flattop of one cake. Top with remaining cake; frost with yellow frosting. Place reserved cake piece on top of dome for lid and frost with yellow frosting. Use toothpicks to attach lid top; use skewers for handle and spout. Arrange leaves and flowers on cake. Pipe pink frosting in balls around lid and base and in flower centers. |
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