July Birthday Menu
Banana Almond
Soup
Apricot White
Chocolate Scones
Easy Cucumber
& Chive Tea Sandwiches
Turkey with
Basil Mayonnaise
Egg Salad
Berry Blueberry
Bars*
*Recipes can be found in
Teatime in Gettysburg and Lunchtime in Gettysburg cookbooks
My Teapot
Birthday Cake
What you will need:
1 package pound cake mix
2 mini bundt pans
Frozen purchased cookie dough
or your own sugar cookie dough recipe
Frosting
Pattern for handle and spout
Fresh flowers, candy decoration
etc for completed cake
Prepare cake mix according
to package directions. Fill each pan 2/3 full. Tap pan to
settle batter as the batter will be thick. Bake approximately
15-18 minutes or when cake feels firm to the touch, is golden brown
and starts to pull away from the sides of the pan. 
Allow pans
to sit for 5 minutes and remove cake from pans. Continue cooling
on rack. When cakes are completely cooled slice off tops and reserve.
Use top as lid for the teapot. Using 1 ½ "-2" biscuit cutter
cut lid from reserved cake slice. With knife trace spout and handle
designs on cookie dough which has been rolled in powdered sugar and
gently remove to baking sheet and bake according to directions.
Also, roll a small ball for the teapot lid knob. Frost the middle
portion of the cake and put cakes together to form teapot. Place
lid and knob on cake and frost. Carefully make a small slit
in the sides of the cake to accommodate spout and handle. Attach
handle and spout. Decorate in desired manner. Each cake
mix makes 8 mini bundt cakes or 4 teapot cakes. If making one teapot
cake, you can use remaining batter for short cake, cupcakes, mini tea
bread, etc. Each cake serves approximately 2-3.
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