Chocolate Box Cake with Cup and Saucer

This chocolate box cake idea was submitted by Angie Mizon, United Kingdom.

Decorating tips by Angie:

Cake itself I made by making an 8 inch sponge in two pans and layering them. I used another for the top. I covered the cake sides with coloured sugarpaste, and made 'tissue paper' folds out of sugarflower paste. Lid was covered in sugarpaste and I added a rose which I made.

For the cup and saucer I moulded the cup around a dish in sugarflower paste and the saucer the same way and left to dry for 4 to 5 days. I made a handle and when dry stuck it onto the cup, then painted it with edible food colour - the details of how to make the cup and saucer I found on the web.

I made a card out of sugar flower paste, added small flowers and wrote name in an icing pen.

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