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!

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!

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  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!