hi welcome to my tutorial on how to make a Costa Coffee novelty cake the equipment you will need to make your cake is as follows sponge or foam pad white fondant black and claret fondant just a small amount non-stick board non-stick rolling pin kitchen towel water and paintbrush edible glue to paintbrushes for paint in a kitchen knife marzipan knife is optional 7 centimeter round cutter a Pyrex Bowl that measures six inches across the top a frying pan that measures 8 inches across the base a 10-inch round board palette knife a cupcake with a swirl bake easy spray and PME glaze spray it also need a bread knife for carving Squyres kitchen silver dust rejuvenator fluid sugar flour chocolate cream and Cornish cream dust we need to make a sponge cake you'll need 10 ounces of self-raising flour 5 eggs 10 ounces of butter 10 ounces of caster sugar vanilla extract and 1/2 teaspoon of baking powder buttercream 14 inch and 6 inch round drum tylose tea strainer dessert spoon and some cocoa for decoration you'll also need to make a template for your coffee beans for the top of your coffee cup I made mine out of card first thing we're going to do is to make some white modeling paste for your saucer take 250 grams of your white fondant and knead it well and half a level teaspoon of tylose to the paste and knead until it is all completely needed in this is now modeling paste wrap it up well and leave it to one side we're now going to cover the cake board you need 500 grams of white fondant and a small amount of black and knead together to make a light grey color dust your work surface with corn flour or icing sugar roll out your grey sugar paste on your work surface until it's a little bigger than your 14-inch round crepe drum board where a piece of kitchen towel and wet your cake board all over place your rolled out fondant on top of your board and use it smooth ER smooth the fondant onto the cake board trim off any excess paste with a kitchen knife or marzipan knife your board needs to dry out I always prepare my board approximately 24 hours in advance you will have a small amount of surplus gray fondant left over from the board knead it well and add some tylose to make modelling pace wrap up your gray modeling paste and put it to one side to use later we are now going to make the source of fried coffee cup this also takes approximately five days to dry out need your white modeling paste well dust your work surface with corn flour or icing sugar and roll out your white modeling paste we made earlier roll it out a little larger than our ten inch round cake board place the ten inch round cake board on top of the white modeling paste we will the saucers be nice and thick to give it strength thus your frying pan with icing sugar and place the circle of modeling paste we have cut out in it we want a nice flat bottom and the size to turn up slightly to make our salsa we are now going to meet the spoon need your grey modeling paste well and roll it out keep it quite nice and thick because you'll spin more need strength place your tea spoon on top and then using your kitchen knife cut around the handle then turn your spoon over and cut around the spoon end once you've cut out your spoon place it on your board and use your finger to smooth round the edges once moved does the spoon with icing sugar and place the muddling paste on the spoon for it to take shape and dry we are now going to make our claret modeling paste add some tylose to your fondant and knead it in well wrap the model in paste and place to one side to make the circle for the cupcake decoration we need a small amount of white fondant does the work surface with cornflour icing sugar and roll out the fondant using your seven centimeter circle cutter cut out a circle of pace and leave on your phone powder or sponge to dry for approximately one day we are now going to make your sponge cake cream together the caster sugar and butter sift in the flour baking powder and add the eggs and a couple of drops of vanilla extract and mix well spray your Pyrex Bowl with a bake easy to stop it stick into the bowl place your cake mixture in the bowl and bake your cake on 160 degrees electric fan oven for approximately one to one and a quarter hours once your cake is baked turn it out onto a cooling rack until it is cooled down completely I always make mine the day before I want to decorate once your sponge cake is cool completely place it in your Pyrex Bowl and use a broke knife to level the top then place it on your work surface as I have done in the photo split jam and buttercream your cake ready for decoration place your sponge cake on your six inch round cake drum as I have done in the photo onto your work surface the cake should fit neatly on top of the cake board buttercream the outside of your sponge cake need one to one point two kilos of fondant dust your work surface with corn flour or icing sugar and roll out the white fondant ready to cover your sponge cake lift your fondant and place it on top of your sponge cake smooth with your hands and then with your smoother cream any excess fondant with a kitchen knife or marzipan knife and smooth again with your smoother once you are happy with the finish of your cake turn it over carefully and remove the six inch round cake drum from the top your cup now has a rim usual smoother again to smooth over any marks from turning it place your dry saucer from the frying pan on your work surface take your dry cake board covered in the great sugar paste and using a wet kitchen towel make the area you want the saucer to sit on your cake board a little wet then place the saucer on top then place your cup on the saucer in the center need a small amount of white fondant and dust your work surface then roll out the white fondant place the six inch round cake drum on top of the fondant and cut round it smooth some buttercream over the top of your cake in your cup and place the cutout circle on top and smooth we are now going to decorate the top of your coffee cup mix together some of the sugar flour dust colors using the cream Cornish cream and chocolate brown add a few drops of rejuvenator and mix together using a paintbrush paint a beige circle around the edge of the white circle of sugar paste we have put on top of your sponge cake be careful not to get it on the rim of your cup cut out your coffee bean template that you made on a piece of card need some white modeling paste and roll it out then place your template on top cut around the edges with a kitchen knife smooth any rough edges around the outside of your finger and using your knife cut a small section out of the center of two of the shapes as I have shown in the photograph it's a small amount of cocoa in a tea strainer and sift it over the top of your cutout coffee beans gently lift the coffee beans to shake off the excess cocoa move the cutouts of your coffee beans onto a clean board and then spraying with the PME glaze with the top of your coffee cup and place the coffee beans on top to make the handle we need a small amount of white modeling paste rolling into a thin sausage with your hand to approximately 12 centimeters long trim each edge to give your handle a neat finish then using a paintbrush apply some edible glue on both ends and leave for a few minutes for it to become tacky before fixing to the side of your cup hold the handle in place until it stays this will take a little while this your dry teaspoon on your work surface put some silver color into a pot and add some rejuvenator mix it up then paint your spoon the rejuvenator makes it dry very quickly place your spoon to one side need your claret modeling paste well and roll it out using the Windsor block letter cutters cut out the word kosta twice place your letters on a board and using your kitchen knife cut a slot edge on both the ends of each s-see the photographs using a wet paint brush apply little water to the cut where you want to place your letters then place the letters on the cup now stick the second set of Kos the letters that we cut out onto our circle we made earlier to go on top of our cupcake roll 3 oval balls of claret modeling paste and cut a slit in each with your kitchen knife for coffee beans then stick them to the cupcake topper to on top of your cupcake then stick your cupcake onto your cake board your coaster coffee cup novelty cake is now complete thank you for watching you can also find us on Facebook I'll pop our link in the description of this video