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
I wish I could help you. I'm interested in the answer. Can you post a picture of your inspiration cake?
Here's a picture of one that I just love.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1313571
Thanks to mjoycake for the inspiration.
Do you think these were baked as cupcakes (the cups I mean)?
I bet that's something similar to the mini wondermold pan.
That's what I was wondering. The "teacups" that I'm making will actually be the dessert for 36 people at a 60th Birthday party. Do you think if I make them like this that people will want to eat them?
Thanks for posting the link to the picture Dkelly - those teacups and saucers are exactly what I am looking to make. Mine of course will look nothing like that masterpiece. I've never "poured" RI over cookies, so hopefully it will work. I'm going to search the forums for tips on how to do it!
Here's a cake from tinygoose, that's in my favorites.
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1257414
I don't have good advice to give but, when I use the WASC recipe in any variation, the papers come off nice and clean. Maybe if you greased the muffin tin really good they would pop out like cake does, but I've never tried that. I have made cupcakes sometimes and had a nightmare on my hands with it crumbling. HTH!
If you use more water in the RI than the recipe calls for it should make it easier to "pour" or flood.
And you may want to try baking the cuppies in oven safe mugs so they rise high enough and if you have ones with a nice teacup shape you would save some steps there. I saw an episode on Good Eats (Food Network) where Alton Brown baked cuppies in mugs and it looked real easy. He didn't line them, just buttered & floured them - you should be able to run a wooden skewer around the edge & tap them out after cooling.
I practiced last night and made some jumbo cupcakes without liners. I used Wilton cake release, and the cupcakes just popped out without a problem. Now I just need to make 12 more (and figure out how to ice them, make saucers for them, etc.!)
Thanks!
sounds good so far. co-worker suggested roll out fondant, spread thin layer bc and then cover small cakes. IDK, sounds complicated to me but that is how she does all her mini cakes. thin out the RI with water and then just pour over cookie to glaze them just like run out icing without the border to stop it. keep us posted!
I baked teacups in my glass teacups with normal cake batter! I used glass teacups (not porcelain), and sprayed well with PAM. They baked beautifully and came out clean. Just remember to not to put them on a cold service when they come out of the oven, as they will crack then. I used melted caramel chocolate for the "tea".
PatrysV - those teacups are awesome! I like the idea of baking the cuppies right in the teacups - but where on earth did you find glass teacups? I have some ceramic ones, but they don't have a cool "teacup" shape. I also love your saucers. I'll definitely keep that idea in mind! I think that I have to stick with cookie saucers because the tea set is for my daughter's 5th birthday party and she is in love with the idea of eating the sacuers!
Thanks so much for everyone's interest in this topic. Your input and ideas are such an inspiration!
As far as ideas of when to have a tea set cake:
-baby shower
-birthday
-bridal shower
-bridesmaids luncheon
-mardi gras! (hee hee - that means today!)
Mardi Gras!!! I would never have thought that one! Oh, how about Easter then? I bet that would be fun for Bible study gals. I don't have anything fun comming up but still looking. If I get a chance in the next 5 minutes, maybe I'll whip up the 2009 Mardi Gras tea set!!!
How about a Mother's Day tea? Just an idea moms would love all the work you would put into it. 
Especially if you served the cuppies as a different tea table goodie and let her keep the tea cup as a tea table favor.
How are the teacups going? Well, let's see ... my daughter's birthday is today, but her party isn't until Saturday March 7th. My original plan was to make a "practice tea set" just to make sure that everything would work out. Yeah right! That didn't happen! Tonight we will celebrate with gourmet cupcakes from The "Two Sweet Boutique" (absolutely awesome if you are ever in Richmond!). I'll have her tea set ready for her party. If it looks bad, it looks bad.
I was thinking about something today. Do you think that I could bake the cookie-saucers on my oven-proof ceramic teacup saucers so that they would have that indent-look that saucers have? Just a crazy thought!
katie
p.s. I'll post pics (and I'm sure more ?s as I go along)
I am dying to make a teapot and teacups. I have two boys (10 and 13) and they DO NOT want a teaset. I am looking into making one for a birthday girl in June but think I need to practice now! I am looking forward to pictures of the finished product!
PatrysV - those teacups are awesome! I like the idea of baking the cuppies right in the teacups - but where on earth did you find glass teacups? I have some ceramic ones, but they don't have a cool "teacup" shape. I also love your saucers. I'll definitely keep that idea in mind! I think that I have to stick with cookie saucers because the tea set is for my daughter's 5th birthday party and she is in love with the idea of eating the sacuers!
I inherited them from a grandma! And she CAN eat the saucers - they're just fondant...! But I like the cookie idea as well - I will be nice, and you can leave them like that, and decorate your cups brown, so that they look like pottery cups & saucers!
I woud use the jumbo cupcake pans, Cover them in fondant. You can find the poured icing in the recipe section of any wilton yearbook or probably on the website. I use it every year for Holiday cookies. I would also turn up the edges of the cookie dough so they have a lip like a saucer. Maybe even tint the cookie dough?
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