I am making a teapot cake and teacup cupcakes for my daughter's birthday and I have two questions:

1. SHould I bake the cupcakes without liners to make it easier to ice them? Obviously if I use liners, I will need to remove them before covering the cupcakes with icing, but I'm think I might have a lot of problems with crumbs.

2. I want to make cookie-saucers for each cupcake. SHould I cover them with buttercream or fondant? Maybe royal? What about the edges; do I worry about them still being cookie-colored and not covered with icing?


Thanks so much to any and all who reply!

Katie