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1
Pour batter evenly into 2 (5-liter) greased and floured ovenproof bowls.
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2
Bake at 325u00b0 for 1 hour and 5 minutes to 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in bowls on wire racks 10 minutes. Remove from bowls; let cool completely on wire racks, large flat sides down. Using a serrated knife, carefully cut domed tops (about 3/4 to 1 inch) off each cake to make level. Cut 1 cake top with a 3-inch round cutter, and reserve for teapot lid.
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3
Stir together violet food-coloring paste and 3 cups Creamy Frosting until well blended, and set aside.
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4
Stir together lime green food-coloring paste and remaining 1 cup Creamy Frosting until well blended; set aside.
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5
Transfer 1 cake half, large flat side up, to a serving platter; spread sides with 1 cup violet frosting; spread top with 1/2 cup violet frosting. Top with remaining cake, large flat side down. Spread top and sides with 1 1/4 cups violet frosting. Place reserved round cake lid on top of cake. Spread with 1/4 cup violet frosting.
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6
Insert 1 wooden skewer halfway horizontally into middle side of cake; attach Teapot Spout, pressing gently. Insert 2 wooden skewers, 3 inches apart on opposite side of spout; attach Teapot Handle, pressing gently. Pipe border of dots around bottom edge of cake and cake lid with lime green frosting. Press Fondant Daisies and Butterflies onto cake as desired.
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7
Though the butterflies are made of fondant, the finished versions contain plastic stamens and should not be eaten.
