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How to make edible teacups

Soft tea cups that you can actually eat make a wonderful addition to children's birthday parties or afternoon tea. To use ice cream cones as a base for the teacups, cut them and attach the tops to the sausage cakes. Then use icing to fix pretzel handles in place. For teacups that mimic the actual shape of a teacup, gum paste rolls to fit a real teacup and saucer. Then let them harden. You can even use melted chocolate to create perfectly rounded teacups that are great for your event.

[ Edit ] Ingredients

[ Edit ] Cone and Cookie Teacups

  • 1
    2 wafer glass cones
  • 1 tub of ready – used icing
  • 12 round cookie bread cookies
  • 6 round miniature chocolate covered pretzels

Makes 12 teacups

[ Edit ] Gum Paste Teacup and Saucer [1945906] 1 cup prepared rubber paste
  • Powdered sugar for dusting
  • 1 ounce (30 g) white chocolate, melted, optional
  • Make 1 tea cup and saucer

    [ Edit ] Chocolate tea cups [19659006] 14 ounces (420 g) white chocolate, hardened

    Makes 4 teacups and saucers

    [ Edit ] Step

    [ Edit ] Making teacups with cones and cakes

    1. Cut the base from each disc cone. Take out 12 slices of ice cream shot and use a knurled knife to cut gently just below the line where the cow's base meets the rounded cup portion of the cow. Do this for each cone and discard the longer base pieces. [1]
        Make edible teacups Step 1 Version 2.jpg
      • You should be left with 12 rounded cups that have holes in the bottom.
      • Use a gentle sawing motion when cutting so that you do not break the cones.
    2. Press icing along the base of each cup and press it on a cookie. Take a tube of finished glaze of any color and spray it along the base of the disc sex cup you just cut. Then press it on a round cookie cake to form the base of the tea cup. Repeat for each of the sliced ​​cups. [2]
      • If you do not want to work with glass-colored use in a pipe, make your own and pipe it on the cones.
      • You can also dip the cones into chocolate, but be careful, as this method is imprecise.
    3. Cut 6 chocolate-covered pretzels in half and attach them to the teacups. Use the knurled knife to cut each of the mini chocolate covered pretzels in half. Spray a pad of glaze on each end of a pastry half, and then press the side of a teacup to form a handle. Hold it in place for one minute and then continue with the remaining pretzels and tea cups. [3]
      • Use ordinary round pretzels if you do not want the chocolate covered type.
    4. Cool the tea bags for 2 hours before using them. Place the mounted tea cups in an airtight container and refrigerate them until the glaze is completely hard. This ensures that the teacups do not break if you choose to fill them.
      • Once the glaze is set, you can store the teacups at room temperature until you are ready to serve them.

    [ Edit ] Create a teacup and saucer with rubber paste

    1. Roll the rubber paste in a circle. Place a cup (226 g) of prepared rubber paste on a rolling mat and use a fondant rolling pin to roll it in a thin circle. The circle must be slightly larger than your saucer. [4]
      • If you do not have a fondant roll, use a regular roll and dust it with powdered sugar to prevent gums from sticking to it.
    2. Press the gum paste onto a saucer and cut around the edge. Dust some powdered sugar on the dish and then knock it out. Carefully place the rolled rubber paste on the tray and press down firmly so that the paste is formed into the tray. Then use a knife or blade tool to cut excess rubber paste from around the edge of the tray. Set the excess aside and smooth the edges of the rubber paste saucer. [5]
      • If you want to include details on the edges of the saucer, push the edges in to create a light scallop.
    3. Roll rubber paste to make a thin handle. Take some of the remaining rubber paste and roll it to a timber that is as thin as you like. Bend the log into a question mark shape that will form the handle for your teacup. Set the handle aside with the drum so that it is set while working on the teacup. [6]
      • Your handle can be as simple or complicated as you want.

      [19659007] Form a circular base for the tea cup. Cut another small rope that you can wrap in a circle. Spray a few drops of edible glue on one end of the rope and attach the other end so you have a ring. Then roll out more rubber paste as thin as you did the bowl and cut it into a circle as large as the base of the tea cup. Press edible glue onto it and glue it on the ring you made. [7]

      • Set this circular base aside while making the teacup.
      • Buy edible glue from craft retail stores or online.
    4. Cut thin-rolled rubber paste into a rainbow that fits inside the teacup. Use the fondant roll to roll rubber paste into an oval that is as thin as the dish you made. Then cut out a large rainbow and place it inside the tea cup so that the wider side faces the cup's lip.
      • You may need to cut or adjust the shape of the rubber paste to cover the inside of the teacup. Keep in mind that there will be a small hole in the bottom of the cup. [8]
      • To make sure the rainbow is the right size before cutting the gum paste, cut out a paper template and nest in the teacup first.
    5. Push the gum paste into place and let it set. Use your fingers to push the gum paste evenly into the tea cup so that there are no gaps. Press down the rubber paste to cover the hole in the bottom of the cup. Pay attention to joining the edges where the rubber paste ends meet. Then set the tea cup to set overnight. [9]
      • If there is not enough rubber paste to close the bottom of the tea cup, cut a small circle of rubber paste and slide it into place.
    6. Glue the pieces on the tea cup together with edible glue and let them set. When the teacup is hard, gently pull it out of the teacup itself. Then sprinkle some edible glue on the circular base you made and place the rubber paste teacup on it. Take the handle and squeeze some edible glue on it before pressing it against the side of the teacup. Let the teacup for a few hours so that the glue hardens. [10]
      • Since you will not glue anything on the drum, simply remove it from the drum itself when the rubber paste hardens. [19659036] [ Edit ] Create chocolate teacups

    1. Add chocolate to each cavity in a dome shape. Place a silicone dome shape on your work surface and scoop tempered chocolate into each cavity. [11]
      • For larger teacups, use a mold with 6 half-color cavities. For standard sized teacups, choose a shape with 12 to 15 dome holes.
    2. Spread chocolate in the cavities and cool the mold for 15 minutes. Take a silicone brush or use the back of a spoon to spread the chocolate over the mold so that each cavity is covered. Then place the mold in the fridge until the chocolate hardens. [12]
      • If you used a mold with smaller domes, the chocolate hardens faster.
    3. Peel chocolate cups out of shape. Remove the mold from the fridge and turn it upside down on the work surface. Carefully hold the mold in place with one hand and use your other hand to slowly peel off the mold. The chocolate cups should be different from the shape. [13]
      • Set the cups aside as you make the chocolate dish and the handles.
    4. Spoon 4 circles chocolate on parchment paper and tube 4 handles. To create saucers, place a sheet of parchment paper on a baking sheet and spread some of the remaining hardened chocolate into four even circles on the paper. Each circle should be approximately in diameter. Then stir or spoon more chocolate onto the parchment paper to make four handle shapes. [14]
      • Every saucer should be about thick.
      • If you do not have parchment paper, use waxed paper instead.
    5. Cool saucepan and handle for 10 minutes. Put the baking sheet in the fridge and set the saucepan and handle. Remove the baking sheet when the chocolate is completely hard. Carefully peel the chocolate off the sheet so you can assemble cups. [15]
    6. Attach the handles to the cups and put them on the dish. To assemble the cups, dip the ends of the handles into some of the cured chocolate. Hold the handles against the sides of the chocolate cups until they are secure. Then place each tea cup on the chocolate dish. [16]
      • Work fast so your hands do not melt chocolate. If the chocolate cup pieces start to soften, place them in the fridge for a few minutes.

    [ Edit ] Tips

    • If any of the handles or cookies come loose a bit, just add more frosting to reattach them.
    • Fill your edible teacups with ice cream, frozen yogurt, sweets or fresh fruit just before serving.
    • To decorate the gingerbread with gums, you make edible food coloring and paint floral patterns. on the cup. [17]

    [ Edit ] Things You Need

    [ Edit ] Cone and Cookie Teacups

    • Serrated knife [19659007] Cutting board

    Edit ] Gum Paste Teacup and Saucer

    • Rolling mat
    • Teacup and saucer
    • Fondant rolling pin
    • Knife or blade tool
    • Edible Glue

    [ Edit ] Chocolate Teacups

    • Silicone dome mold
    • Spoon
    • Pergment paper
    • Spoon [19659007] Pastry brush
    • Baking plate

    [ Edit ] References

    [ Edit ] Quick Overview

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    7. / tutorial-edible-teacu /
    9. [1945 http: //www.junipercakery .co .uk / blog / tutorial-edible-teacu /
    11. https://laxiscleankitchen .com / chocolate-dessert-cups / strong19659109vard ↑ https: //
    12. / sprinkle-coated-white-chocolate-bowls-valentines-day /
    14. [1945 / chocolate-cup-and-saucepan-recipe-2047094
    15. pes / chocolate-tea-cup-and-saucer-recipe-2047094

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