How to Make Edible Handles on a Tea Pot Cake

Make a tea pot cake with an edible, metallic-looking fondant handle.

Create a cake shaped like a tea pot appear just like the real thing for a tea party or other elegant affair with a handcrafted, edible fondant handle. You can tint the handle to match the color of the tea pot or paint on a coating of gold or silver luster dust to have the handle appear metallic and add the metallic accents around the rim of the tea pot lid and the base as well for some precious golden accents.

Things You'll Need

• Fondant
• Food coloring gel
• Toothpick
• Foam padding
• Wax paper
• Fondant glue

Instructions

1. Tint a small package of fondant to the same color as your frosted tea pot cake. Apply a little bit of food coloring gel on the end of a toothpick, and blend it into the fondant with the toothpick. Continue to add a little bit of the gel at a time until you reach your desired color.

2. Measure the height of the tea pot cake. Roll a piece of fondant into a log shape that measures about 1/2-inch wide by the height of the cake.

3. Shape the fondant log into a backward "S" shape. Bend the top curve inward to make the curve look a bit like a hook. You can do the same to the bottom curve of the backward "S" if you like.

4. Lay the fondant tea pot handle on a piece of wax paper-covered foam padding to dry. The foam padding prevents the fondant from flattening on the side against the wax paper. Let it dry for about 24 hours.

5. Apply a little bit of fondant glue to the end of the hook on the top of the curve. Apply more of the glue to the bottom side of the "S," just underneath the top hook. Press the glued sections of the handle against the side of the cake, approximately centered from top to bottom.

Tips & Warnings

• To make the tea pot handle a metallic gold, tint the fondant yellow and make the handle according to the above steps. Let the handle dry, and then mix a little bit of lemon juice with some gold luster dust. Paint the mixture onto the handle, and let it dry for about 30 minutes before attaching it to the cake.

References

• "Cake Decorating: Perfect Frosting and Fondant Guide"; Julia Sanders; 2011
• "The Essential Cake Decorating Guide"; Wendy Stephen; 2003