Create this wonderful cup of tea design cake following our step by step guide, Perfect for Mother's day!

Photos
Supply List
Expand all steps
You Will Need
Cake (4 egg mixture) baked in Wilton Classic Wonder Mould Tin (79958) or an ovenproof pudding basin. (175°C/45mins), masked with buttercream.
Round Silver Cake Drum Board-12” (06RWD12F)
Cake Star Round plunger cutters - Set of 3 (84907)
Culpitt Cake Decorating Sugarpaste Icing-Brilliant White-1kg (0674227)
Squires Pastillage Instant Mix-250g (5954)
Cake Splash Food Colouring Gel-Soft Caramel-25g (0675079)
Cake Splash Food Colouring Gel-Raspberry-25g (0675068)
Cake Splash Food Colouring Gels (Dark Brown/Red/Lemon for colouring ‘tea’, and a selection for dots).
Colour Splash Brush on Pen-Metallic Gold (75156)
Squires Edible Glue (59663)
Preparation

Take approx. 500g sugarpaste and colour a pale Colour Splash soft caramel.

Take approx. 250g sugarpaste and colour a dark Colour Splash raspberry. Cover the cake board and leave to dry.

Following instructions on the pack, make up half the quantity of pastillage. Knead and colour with soft caramel to the same shade as sugarpaste. Keep airtight in a plastic bag.  Roll out to a large circle and cover a tea plate, neatening around the edge. (This will make the saucer). Allow to dry for at least 24 hours or longer if possible. With the leftover pastillage paste, make the teacup handle, (a long sausage of paste shaped into a handle) inserting cocktail sticks at each end, for securing into the cake.  Also make a few twisted pieces for the steam if you have enough. Leave to dry.

Colour a 50g piece of paste a ‘tea’ colour – dark brown + a little red + yellow.

Trim around the base of the cake if necessary.

Step 1

Place inverted cake i.e. teacup shape upside down onto a board approx. 1” to 2” larger than the cake base. Knead and roll out soft caramel sugarpaste and place over the cake to cover.  Trim paste off around the edge of the board - this will leave sufficient paste for the rim of the ‘cup’.

Turn the cake the right way up so it looks like a teacup (use another board to help you do this). Neaten the rim of paste.

Roll out the ‘tea’ coloured paste to fit the diameter of the cup, cut out a circle and place on top of the cake inside the rim. Neaten.

Step 2

Colour small (walnut size) balls of sugarpaste in various colours of Colour Splash gels for the dot pattern on the ‘cup and saucer’. Using the smallest cutter (17mm) from the round cutter set, roll out thinly and cut several circles of each colour. Fix onto cup and saucer at random with edible glue.

Paint dried teacup handle with gold – allow to dry. Paint the rims of the cup and saucer with gold. 

Assemble teacup cake onto saucer on the board. Fix handle onto side of  ‘teacup’.

Optional Extras

Make a cupcake, using cases of your choice. Add a buttercream swirl, and top with a ‘Mum’ plaque. (Use Cake Star Mini Push Easy Cutters). A perfect accompaniment to a Cup of Tea.

Make some cookies and decorate.

Make a teaspoon with pastillage or flower/modelling paste, using an actual spoon as a mould. Dry and colour silver.

Make a few sugar lumps.

Add a rose or another favourite flower.

Supply List
Related Guides