Our cup runneth over with sweet surprises! The candy shell cup is filled with cake, topped with a swirl of buttercream icing and sprinkled with cocoa powder. Perfect for a tea party or girl?s birthday!
Make cup. Melt white Candy Melts candy according to package directions. Use melted candy in muffin pan cavities to make one candy shell, 1/4 in. thick, per treat.
Make cup base. Use melted white candy in cut parchment bag and peanut butter cups candy mold to mold one base per treat.
Make handle. Use melted white candy in cut parchment bag and dessert accents candy mold to make one scroll per treat.
Make saucer. Place third largest (3 1/4 in.) cutter on cookie sheet. Pour melted white candy inside cutter to approximately 1/4 in. thick. Hold cutter down and tap pan lightly to remove air bubbles. Chill until firm. Remove candy from cutter.
Decorate saucer and cup. For both, use wide end of tip 2 to imprint scallop pattern approximately 1/4 in. from edge.
For saucer, use melted white candy and cut parchment bag to outline and pipe in scallops two at a time tapping after each set to smooth. Chill until firm. Repeat process until saucer is complete.
For cup, turn over on a parchment triangle. Use melted candy and cut parchment bag to pipe in all scallops. Chill until firm.
Assemble cup and saucer. Use melted white candy and cut parchment bag to attach handle to cup. Chill until firm.
Position saucer, scallop side up. Position base wide side down and attach to saucer with melted white candy. Attach cup to base with melted candy. Chill until firm.
Make cake. Prepare cake batter. Bake in sheet pan and cool following recipe directions. Cut cake into 1/2 in. squares and position inside cup. Prepare buttercream icing. Use tip 1M to pipe swirl on top of cake. Use sugar shaker or tea strainer to sprinkle top with cocoa powder.