Este es otro tutorial, no es de mi autoria. Aun no lo he practicado, pero quise compartirlo con ustedes. Ha sido tomado del internet, espero les sea de provecho.
Here's a quick picture tutorial for creating this teapot cake. I'll be following up soon with a printable pattern that you can use if you so choose, for a handle and spout. This cake measures about 6" without the ball on top, the handle is approx. 5 1/2 " tall, the spout, about 5".
Using any deep stainless steal bowl with high sides, bake your two halves individually. When cool, piece together with a layer of icing. I cheated on this and used a doctored cake mix. Each half of the roundish cake is composed of one boxed mix. I always bake these half rounds at 335 degrees and bake for about 50 minutes to one hour or whenever your toothpick comes out clean. This is my oven of course, you may wish to begin checking yours at 40 minutes, just to be sure!
Start covering your cake with crusting buttercream icing... again, only when cool. Use a wooden dowel down the center with about 1" poking out on top for support.
Attache fondant made handle and spout. You'll notice that they have Wilton cookie sticks inserted in the sides. I did this when the fondant was fresh and moist. Then allowed it to dry for several days. When fondant is dry it won't fall apart on you, loose it's shape, or be too heavy to stay attached to your cake. Be sure to keep pushing the handle into the cake until the sticks disappear. If you can't do this, cover with a flower or other decoration.
Rest the spout and handle on the cake board or plate whenever possible. It makes things much easier!
Pre-made fondant flowers using a Wilton gumpaste press for the shape. You can make any type of embellishments you wish from either fondant or frosting, even candy!
Add a fondant ball to the top. This can be freshly made. It won't be too weighty to stay in place.
Decorate the top any way you choose!