I work for a coffee company and want to make a cake resembeling a coffee cup. What is the best way to build the cake to look like a cup??? I am a beginer at cake making and trying to learn the basics!
Here are photos of coffee cups from the gallery:
http://www.cakecentral.com/modules.php?name=coppermine&file=thumbnails&meta=search&type=full&search=coffee+cup
How to make teacups (directions):
http://www.wilton.com/forums/messageview.cfm?catid=4&threadid=69083
HTH
I have never made a coffee cup cake, I have made bowl shaped cakes though....if I were going to make this cake this is how I would do it, (now this doesn't mean that it is the "right way", just my way..ok...I am no way any kind of professional.)
The size depends on what I have in mind, say I wanted it to be rather large, not the size of a coffee mug...I would use a stoneware or stainless steel bowl either a one or two quart size, grease and flour the bowl, preheat oven to 325, make your cake, I like the enhanced recipe http://www.cakecentral.com/cake_recipe-1599-68-Enhanced-Cake-Formula.html because this is a deep bowl you are using, the cake will take longer to bake, I would check it at 40 minutes, cake will pull away from side of bowl, but...if it is still wet in the center, it is not done, test the center with a piece of spaghetti, or skewer. After cake has cooled a bit, turn out onto a rack, narrow end of cake up, cool throughly, wrap and pop it in the freezer for a couple of hours or until you are ready to do the cake. ( I would make another layer cake 9 inch round for the coffee cup to sit on as well) While frozen or well chilled, slice off a thin piece from the bottom so it will sit level, (put on a cake board that has been cut to size of bottom of cup if you are going to put this on a layer cake, if not put on a cake board of appropraite size) mark a circle in center top of cake, so you have a decent size lip on the "cup" scoop out the cake within the circled area, about inch to 1 1/2 inches deep. Make your icing, I use the crusting buttercream, http://www.cakecentral.com/cake_recipe-2075-125-Crusting-Buttercream-Icing-VIVA-Method.html (I use vanilla and butter flavor extract instead of almond) color icing if you don't want white "cup" crumb coat, let it sit for a bit then frost cake as smooth as you can, after it has crusted use a VIVA PAPER TOWEL to smooth.. http://www.cakecentral.com/article10-How-To-Create-Faux-Fondant-The-Paper-Towel-Method----Viva.html
Fill in the middle of the cup with either chocolate frosting, ganache, (my choice) or melted chocolate. The cup handle would need to be made from either candy clay, http://www.cakecentral.com/cake_recipe-1985-2-Candy-Clay-for-Modeling--3D-Figures.html or fondant, http://www.cakecentral.com/cake_recipe-2266-0-Alternative-Marshmallow-Fondant-Recipe.html (I add vanilla and butter flavor to this fondant recipe, gives it a MUCH better taste) Just use either the candy clay or fondant like you would modeling clay (let the inner child come out to play for a bit). Since the handle would be pretty heavy on a large cake, you would need to skewer the handle to the cake, use sucker sticks or wooden skewer, shove it into the cake then slide the handle onto the piece sticking out. decorate the "cup" with either painted fondant pieces, or paint on your company logo with thinned gel paste food color.
put cake on top of layer cake if you have made one, pipe around the bottom of the cup if necessary to give the area between bottom of the cup and top of the cake a more finished look. Jan gave you links to pictures, you can get some ideas from those. Sorry this was so long winded, maybe someone could give you more condensed instructions or ideas. Good luck with your baking.
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