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Looking for any info or tutorials on how to make a espresso cup with plate fondant cake.

post #1 of 7
2/27/13 at 7:40pm
Thread Starter 

Hello Everyone!

I am very new on cake central. This is my 1st post. So I apologize if im not at the right place...

Tried to go online to find anything that could help me make a espresso cup and saucer fondant cake as realistic as possible. Couldn't find anything...

Does anyone have any ideas where I can find some information or tutorials? Please.

Thank you!

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post #2 of 7
2/27/13 at 8:24pm

Hey Annne30,

     When I make plates and cups, I usually just use a real plate or cup as a mold. For the plate, I roll out gumpaste and lay it on the plate that I want it to look like. Wait a day or so and it should be hard and look just like the plate. For the cup, I did the same thing. I rolled out the gumpaste and put it into the cup. I made a handle separately.

Here's an example:

 

I hope that helps!

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post #3 of 7
2/27/13 at 9:25pm
Thread Starter 

Thank you SaltCakeCity!

Great cake !...

 

The advice you gave me was great... But I guess I wasn't very clear in my question.

I am wanting my cake to be in the "tea cup" as well. I posted a photo.

Not sure what type of pan to use for this cake!?!

I will for sure you your trick for the plate. Thank you!

 

 

teacup cake.jpg 114k .jpg file
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post #4 of 7
2/27/13 at 11:21pm

Does it have to be fondant? You could make the plate and cup using chocolate molds  and put the cake inside the cup and a slice on the plate.

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post #5 of 7
2/27/13 at 11:28pm
I would carve the cake. IMO that would be the easiest option. Set a teacup right near you for reference, & start carving bits at a time, so you don't go too far too fast. I was lucky to discover that I have a knack for carving, but a teacup would be a great start, if you haven't done it before. Make a gumpaste or pastillage handle with picks in the ends that can be inserted into the covered cake. The plate could be molded pastillage, an actual plate, or a slightly carved cake layer.
Would love to see the final product! icon_smile.gif
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post #6 of 7
2/27/13 at 11:31pm

I agree, I would carve as well, and you can just carve it so that there is a raised lip around the top, then when it's all covered in fondant , fill the top with white ganache coloured to look like tea.

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post #7 of 7
2/28/13 at 12:13am
I would bake the cake in a cup...make sure it's ovenproof icon_smile.gif. Get it greased then dusted with flour, tapping out the excess, before adding the batter.

Bake, cool 10 mins then unmold. I would then wrap and freeze overnight, before ganaching carefully then applying fondant.

I prefer this to carving as you have that closely packed outer shell of cake which resists crumbling apart - like a carved surface. HTH!
Life's too short to make cake pops.
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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au
www.facebook.com/sweetperfectioncakes (come visit sometime!)
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