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.
Â Â Â 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!
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!
Does it have to be fondant? You could make the plate and cup using chocolate molds Â and put the cake inside the cup and a slice on the plate.
AI 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! :)
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.
AI would bake the cake in a cup...make sure it's ovenproof :-). 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!