Crafting adorable tea cups from fondant involves shaping and drying the sugar paste to create miniature edible tableware, perfect for cake decorating. A key element in making these stable is allowing sufficient drying time and often incorporating ingredients to help the fondant firm up effectively, particularly for delicate parts like handles.
Getting Started with Fondant Tea Cups
Making fondant tea cups typically requires standard cake decorating tools and a good quality fondant, possibly enhanced with a hardening agent.
Essential Materials
- Fondant (preferably a modeling fondant or regular fondant mixed with a hardening agent)
- Powdered Sugar or Cornstarch (for dusting)
- Rolling Pin
- Fondant Smoother
- Small Sharp Knife or Craft Blade
- Circle Cutters (various sizes)
- Sculpting Tools (optional)
- Edible Glue or Water
- Drying Foam or shaped supports (optional)
- Tylos Powder (also known as CMC powder or Tylose) - Crucial for strengthening.
The Process: Step-by-Step
Creating a fondant tea set involves forming the cup, saucer, and handle separately before assembling.
1. Preparing the Fondant
Knead your fondant until pliable. For stronger pieces, especially the handle, it is highly recommended to knead in Tylos powder according to package directions. This additive helps the fondant dry harder and faster.
2. Making the Saucer
- Dust your work surface with powdered sugar or cornstarch.
- Roll out a piece of fondant to your desired thickness (usually 2-3mm).
- Use a larger circle cutter to cut out the saucer base.
- Optionally, use a smaller circle cutter or impression tool in the center to create an indent where the cup will sit.
- Carefully transfer the saucer to a drying surface.
3. Shaping the Cup
This step should ideally be done ahead of time to allow the cup structure to firm up before adding the handle, as highlighted in the reference where "the cup was made earlier."
- Take a piece of fondant and shape it into a ball.
- Form the ball into a cylinder or cone shape.
- Using your finger or a tool, gently hollow out the top to create the inside of the cup.
- Smooth the outside and rim with a fondant smoother or your fingers.
- Place the cup onto a drying surface. Using a shaped support (like a crumpled paper towel inside or propped up slightly) can help maintain its shape while drying.
4. Crafting and Attaching the Handle
This is where the use of a hardening agent like Tylos powder is particularly beneficial.
- Roll a small amount of fondant (which should contain Tylos powder) into a thin rope for the handle.
- Shape the rope into a 'C' or curved handle shape.
- Allow the handle to air dry for a short time on its own to start firming up before attaching.
- Using a tiny bit of edible glue or water, attach the handle to the side of the partially dried cup.
- Hold the handle in place for a moment to ensure it adheres.
Practical Insight: The reference notes that the "use of Tylos has set the handle firm which makes the use of a wire unnecessary." This is a significant advantage as it means you don't need to insert wires into the handle for support while drying, making the final piece fully edible and safer for consumption.
5. Drying and Assembly
Allow the completed tea cup and saucer to dry thoroughly. The drying time will vary depending on humidity, fondant thickness, and whether a hardening agent was used.
- Dry the pieces for at least 24 hours, and preferably longer, until they are firm and solid.
- Once dry, the cup can be lightly attached to the saucer with a dab of edible glue if desired for presentation.
By following these steps, particularly utilizing Tylos powder for strength and allowing adequate drying time, you can create charming and stable fondant tea cups for your cake decorations.
