Moderately easy to make and transport

Cup made of paper mache. Wrapped papers soaked in flour-water paste half way up and around a soft ball which was wrapped in cellophane. Added a few papers each day for 3-4 days. Then gently squeezed ball to remove ball and cellophane from paper structure. Taped the inside of a role of masking tape to the bottom to make cup 'neck.' Gradually added layers of paper/paste to get shape I wanted, drying after each application. Then covered with butter cream and fondant to match cake. Hard-drying royal icing decorations made it possible to pick up and move the cup as needed. Glued cup to top of a cottage cheese container lid to make a secure base to place the cup atop the cake.

Bottom eight inches were 10" Styrofoam dummies covered with fondant. Cake layers were 10", 8" and 6".

Finished cake lightly sprayed with edible pearl shimmer coloring.