Alice’s Teapot

Name: Alice’s Teapot
Yield: Serves 20 (or maybe it doesn’t...)
Ingredients: 1 kg white sugarpaste; 100 g golden caster sugar; 100 g unsalted butter, melted and cooled, plus more for the tin; juice of 1 large lemon; icing sugar, to dust; 250 g self-raising flour, sifted; 150 ml crème fraîche; pinch of salt; 250 g icing sugar, sifted; 30 g cornflour; finely grated zest and juice of 2 unwaxed lemons; 30 cm round cake drum (optional); 15 cm thin card cake board, cut down to a 12cm round; 60 g bag white royal icing, no. 1 nozzle; 4 flower cutters (mine were 2.5cm and 1.5cm blossoms, and 2cm and 1.5cm daisies); 100 g Mexican modelling paste (see suppliers); navy food colour paste; 4 free-range eggs, lightly beaten; baby blue food colour paste; finely grated zest and juice of 1 unwaxed lemon; 250 g unsalted butter, softened; 300 g golden caster sugar

Madeira Cake

Preparation info

Serves
20
(or maybe it doesn’t...)

Difficulty
Medium

Appears in

The Birthday Cake Book

By Fiona Cairns

Published 2011

About

Ingredients

For the Sugarpaste

1 kg white sugarpaste
baby blue food colour paste
navy food colour paste
100

Cake
Vegetarian
Birthday
Baking

Method

To Colour the Sugarpaste and Bake

Cut away 100g of the white sugarpaste and set aside, sealed in a polythene bag, to make the little flower decorations. Colour the remaining sugarpaste pale blue, using baby blue and a very small amount of navy food colour. Seal the coloured sugarpaste in a polythene bag. Colour the Mexican