You should be left with 12 rounded cups that have holes in the bottom. Use a gentle sawing motion as you cut so you don’t break the cones.
If you don’t want to work with ready-to-use icing in a tube, make your own and pipe it onto the cones. You can also dip the cones into chocolate, but be careful, as this method is imprecise.
If you don’t want to work with ready-to-use icing in a tube, make your own and pipe it onto the cones. You can also dip the cones into chocolate, but be careful, as this method is imprecise.
Use plain, round pretzels if you don’t want the chocolate-covered kind.
Once the icing has set, you can store the teacups at room temperature until you’re ready to serve them.
If you don’t have a fondant rolling pin, use a standard rolling pin and dust it with powdered sugar to prevent the gum paste from sticking to it.
If you want to include details on the edges of your saucer, press in the edges to create a slight scallop.
Your handle can be as simplistic or intricate as you like.
Set this circular base aside while you make the teacup. Purchase edible glue from craft supply stores or online.
You may need to trim or make adjustments to the shape of the gum paste so it covers the inside of the teacup. Keep in mind that there will be a small hole at the bottom of the cup. [8] X Research source To ensure the rainbow is the right size before cutting the gum paste, cut out a paper template and nestle it into the teacup first.
If there’s not enough gum paste to close the bottom of the teacup, cut a small circle of gum paste and push it into place.
Since you won’t be gluing anything to the saucer, simply remove it from the actual saucer once the gum paste hardens.
For larger teacups, use a mold with 6 semi-sphere cavities. For standard-sized teacups, choose a mold with 12 to 15 dome cavities.
If you used a mold with smaller domes, the chocolate will harden faster.
Set the cups aside while you make the chocolate saucers and handles.
Each saucer should be about 1⁄4 inch (0. 64 cm) thick. If you don’t have parchment paper, use waxed paper instead.
Work quickly so your hands don’t melt the chocolate. If the chocolate teacup pieces begin to soften, put them into the refrigerator for a few minutes.
