Shaping the Teapot

• The ball-shaped body of teapots requires a ball-shaped cake to make the confectionery equivalent. Instead of stacking multiple layer cakes and carving the ball shape, bake two half-sphere cakes. Use a special baking pan or bake them in heatproof glass bowls. Trim the top of each sphere to make a flat surface so the cake doesn't roll away, and to create the flat base at the bottom and the top rim for the lid. Assemble the two cakes with buttercream frosting used as a glue at the center of the sphere. If needed, push straws or wooden dowels through both parts of the cake to add stability at the center. Coat the cake with a thin layer of buttercream frosting to seal in crumbs and prepare it for decorating.

Decorating the Teapot

• Cover the ball cake with your choice of fondant or buttercream frosting in the desired color. Fondant has a smoother surface that results in a more realistic teapot, but many prefer the flavor of buttercream frosting. Embellish the outside of the teapot with small flowers, filigree or other designs -- refer to teapot images for inspiration and guidance. Shape a domed lid for the teapot with the trimmed pieces of cake. Decorate the lid with a solid color from the teapot pattern so it coordinates, but is easily distinguished from the body. Shape a handle, spout and lid handle from fondant or gum paste. Attach these pieces with toothpicks pushed into the cake. Add frosting or other embellishments to conceal the points where the handles and spout meet the cake.

Teacup Cakes

• Bake small cakes in heatproof mugs or mini-bundt pans to achieve a teacup shape. Spray liberally with non-stick baking spray so the cake is easily removed. Follow the same design scheme on the teacups as used for the teapot or make multiple patterns if you prefer mismatched china. Teacup handles are much smaller than those on a teapot, so make them from gum paste in advance and let them harden overnight. Attach the handles to the cups with an edible glue made from tylose powder and a few drops of water. Place each cake on a saucer plate for decoration and to double as the serving plate for guests.

A Cuppa Tea

• Realistic tea decoration on the top of each teacup cake completes the confectionery ruse. This requires building up a rim around the top of the teacup to give the illusion of depth so there is space between the level of the fake tea and the cup rim. Wrap a flat band of fondant around the top of the cake for fondant cakes, or pipe a band of small dots or stars with buttercream frosting. The detail should look like a decorative detail commonly found around the rim of real teacups. Fill in the small well you've created with a thin layer of caramel sauce or thin, light brown frosting.