Each serves 1.
Position round cutter on parchment-covered cookie sheet. Fill ¼ in. deep with melted white candy. Refrigerate until firm; unmold. To mold the candy shell teacup, fill mini ball pan cavity to top edge with additional melted candy. Tap on counter to remove air bubbles. Let chill in refrigerator 10-15 minutes or until a ¼ in. shell has formed. Pour out excess candy, smooth top edges with spatula and chill for 15-20 minutes longer. If cup is thin in some places, brush with additional melted candy; refrigerate until firm. Carefully unmold shell; if you have difficulty removing shells, place in freezer 2-3 minutes, then unmold.
For handle, tape waxed paper to cake board. Melt candy; pipe from disposable bag or parchment bag into handle shapes; overpipe. Refrigerate until firm. Carefully remove candy handle from waxed paper; turn handles over and overpipe with additional melted candy. Refrigerate until firm.
For steam curls, draw several steam patterns onto white sheet of paper. Tape pattern to cake board; tape waxed paper over pattern. Pipe curls using melted light cocoa candy in cut disposable bag; refrigerate until set. Carefully remove candy pieces from waxed paper.
Tint a small amount of white candy rose and green using candy colors. Pipe bead flower, dot center, leaves and vines onto cup using melted candy in cut disposable bag. Attach handle to cup and cup to saucer with melted candy; let set. Using tip 1M, pipe whipped ganache into cup. Insert steam curl into ganache.