Alice in wonderland teapot cake

Alice in Wonderland teapot cake

An army of gingerbread playing card soldiers flies out of the Mad Hatter’s teapot – most definitely a cake that says ‘eat me’!

By , 23 February 2016
Alice in Wonderland teapot cake
  • Ready in: 105 mins
  • Serves: 32
  • Price: 83p per serving
Nutritional Info
Each 87g serving contains
  • Cals 343
    17%
  • Fat 12.2
    17%
  • Sat Fat 6.4
    32%
  • Sugar 40.9
    45%
  • Salt 0.44
    7%
of your reference intake.
Typical energy values per 100g: 1648kJ/394kcal.
Ingredients
  • 60g self raising flour
  • 1tsp baking powder
  • 25g cocoa powder
  • 175g caster sugar
  • 175g butter, softened, plus extra for greasing
  • 3 eggs
  • 1tbsp milk
  • 350g plain flour
  • 2 level tsp ground ginger
  • 1/2tsp ground cinnamon
  • 1/2tsp ground mixed spice
  • 1 level tsp bicarbonate of soda
  • 125g butter, chilled
  • 175g light soft brown sugar
  • 4tbsp golden syrup
  • 1 egg, beaten
  • 3tbsp Nutella
  • 1 x 380g pot Cake Angels Mallow Icing
  • 2 x 250g packs ready to roll icing in blue, plus 1 pack each in green, red, black and white
  • 3tsp apricot jam, warmed
Method
  • For the cake, preheat the oven to 180C/160C/Gas 4. Grease 2 x 1L ovenproof pudding basins. Line the bases with baking paper.

  • Sift the self raising flour, baking powder and cocoa powder into a bowl. Add the caster sugar, 175g butter, 3 eggs and milk, then beat for 3 mins with an electric hand- whisk. Divide the mixture between the basins and bake for 40-45 mins or until a skewer inserted into each cake comes out clean.

  • Meanwhile, prepare the biscuits. Sift the plain flour, ground spices and bicarbonate of soda into a bowl, then rub in the 125g butter until it resembles breadcrumbs.

  • Add the brown sugar, golden syrup and egg, then mix to a stiff dough. Roll out on a lightly floured surface to 3mm thick. Cut into card shapes. Line 2 baking trays with baking paper and lay the biscuits on them, with room to spread.

  • Remove the cakes from the oven then allow to cool in the tins for at least 10 mins.

  • Turn up the oven to 190C/170C Fan/Gas 5. Bake the biscuits for 15 mins, then cool on the trays for 10 mins and transfer to a wire rack.

  • Turn out the cakes, peel off the baking paper and trim the base of each one slightly, so it’s flat. When cooled, position one cake upside down on a serving plate and use the Nutella to stick the other on top of it, base to base, to form the rounded shape of the teapot.

  • Spread the mallow icing all over the top and sides of the cake. Knead the 2 packs of blue icing together until soft, then roll out on a floured surface. Smooth over the cake and trim off any excess.

  • Cut a handle and spout from card and cover with foil. Brush with jam, cover with blue icing and push into the cake. Cut a long strip of icing and stick to the top of the teapot with jam to form a rim.

  • Create branches from thin strands of green icing and stick on the teapot. Add green icing leaves, and thin, flat strips of red icing rolled into spirals for roses.

  • Knead then roll out the white icing into a thin sheet, cut into rectangles the size of the cards, then stick onto the biscuits with jam. Roll out the red and black icing, make card symbols, faces, arms and feet, then stick on.

  • Arrange the biscuit cards to look like they’re flying out of the teapot, then serve.