With just whipped cream, strawberries, angel food cake, and peppermint leaves I created this cake. Sure I could have made some fondant or Rice Krispies Treats for the handle and spout, but why make life so complicated? This is simple enough to do with your children, and they will especially like eating it, mine sure did.
First, whip up 3 pints of whipping cream. I like to add one packet Whip It to every pint, it has always kept my whipped cream stabilized and that is what you want when decorating cakes with it.
Building the cake is pretty fun.
1. Place one purchased angel food cake with fat side toward the top on a platter. Fill the hole with sliced strawberries and frost the top with whipped cream.
2. Top with more sliced strawberries, pressing them down into the cream. Add a thin layer of cream over top of the berries.
3. Top with the second cake, fat side down. Fill the hole with more strawberries. Place a serrated knife at a 45 degree angle and cut along the top cakes edge to give it a more rounded look.
4. Using the cut off edges, form them into the lid of the cake. Don’t worry if it looks wonky at first, the cream will cover it all up.
Now frost the entire cake with the whipped cream. Embellish with strawberries that have been placed on 8 inch skewers and fresh peppermint leaves. Add some cream to a large pastry bag fitted with a large round tip and embellish the cake with “pearls” and swirls. Have fun and be creative!
To be a bit whimsical, I made my spout and handle out of heavy ivory colored paper and decorated it with more swirls. Very easy to do and I had this cake done in under an hour.
Teapot Cake
2 purchased angel food cakes
3 pints whipping cream whipped stiff with 3 packets of stabilizer(Whip it), 4 T. powdered sugar, and 1 tsp vanilla
4 pounds strawberries, washed, hulled and sliced, putting a few whole ones aside for decoration
fresh peppermint leaves
Place one purchased angel food cake with fat side toward the top on a platter. Fill the hole with sliced strawberries and frost the top with whipped cream. Top with more sliced strawberries, pressing them down into the cream. Add a thin layer of cream over top of the berries. Top with the second cake, fat side down. Fill the hole with more strawberries. Place a serrated knife at a 45 degree angle and cut along the top cakes edge to give it a more rounded look. Using the cut off edges, form them into the lid of the cake. Don’t worry if it looks wonky at first, the cream will cover it all up. Now frost the entire cake with the whipped cream. Embellish with strawberries that have been placed on 8 inch skewers and fresh peppermint leaves. Add some cream to a large pastry bag fitted with a large round tip and embellish the cake with “pearls” and swirls. Serve with the extra strawberries and cream. Enjoy!
*Store leftovers covered in the refrigerator.
PS- We found that it was much easier to cut and serve the top cake first and work our way down. Plenty for everyone!
Now that you have the idea- I kept it very simple, you may use any kind of cake, frosting, color, embellishments, and fillings. Be creative. And if you do make this cake, let me know, I would love to share your link so that others can get more ideas.
This fancy schmancy cake is also perfect for bridal and baby showers!
Robin Sue
19 Comments
This is beautiful! My German friend who was a pastry chef for many years told me a long time ago that he always added gelatin to whipped cream to help it stand up. This must be on the same order.
How cute!! You are so creative, I love it!
I love the idea of having a fancy cake that doesn't involve fondant; I love it's smooth surface but don't like having to unwrap my cake before I eat it (don't like the taste of it).
Very fancy! I love it. I have never heard of "Whip It" (you know, except the Devo song). It is so hard to get the whipped cream to stabilize long enough to decorate with it, especially down here in all this humidity! Thanks for the tip:-)
I like how easy you made this cake.
How is the cooking salon going?
Mimi
This is beautiful! And looks delicious!
Cute!
Wow! You got talent, Girl! So pretty!
That is so weird, because when my MIL was in town over Easter, we went grocery store shopping and she was like "all I need is a packet of whip cream." I had no idea about Whip It before!
You are so talented Robin, but you already knew that!
whip it. whip it good.
this is too cute, robin sue–crafty and clever work!
How beautiful it's almost a shame eating it!!
wow this cake is so cool as a Brit and tea lover made my day
So cute Robin. Hey, love the handle and spout. I wouldnt care they were paper as long as I could myself a slice of that cake. When I made mine I had to throw out the spout made of fondant anyway.
Oh that's too cute! I love the little handle and spout, much better than krispy treats
this looks great, and would make for a nice birthday cake.
I'm gonna do it!
That cake is gorgeous. Love how you made it easier. Angel food cake + whipped cream is a combination made in heaven.
ohhhh Robin, it's so cute!! I really love it!! I'll keep in mind and I'll try it!! bye
So clever and creative. Love that you use the word "wonky!"