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Tea Party Cake Recipe

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This recipe for Tea Party Cake, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 1082 -- Jane Ellen Keroson
Added: Monday, April 3, 2006


1 (7 oz.) tube - marzipan
yellow food coloring
red food coloring
blue food coloring
green food coloring
2 T. - confectioners' sugar

2 (16 oz.) pkgs. - pound cake mix
1 c. - water
4 large - eggs
2 (16 oz.) cans - prepared vanilla frosting

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 1 inch flower and leaf cookie cutters, cut out flowers and leaves. Dry marzipan decorations, uncovered, overnight.

CAKE: Preheat oven to 350. Spray two 1 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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