The following video shows the carving and an idea on the assembly of this cake.
Some extra tips:
For the teacup - Before covering the teacup with the stripes, cover the teacup, upsidedown, with a very thin layer of fondant. Allow this to dry slighlty before applying the stripes. I made the mistake of not putting the thin layer of fondant and with the heat and travel the stripes opened up and showed the cake underneath.
For the cupcake - Use cake cutoffs to form the swirl. Mix your cake crumbs with ganache and process in the food processor, then form a sausage with this mix to form the swirl, then when you cover with fondant, you get the swirl effect :D
Each tier of the cake was a different flavour. The base was a dark chocolate mudcake filled with milk chocolate ganache and raspberry coulis.
The teapot was a white chocolate coconut mudcake filled with a very soft passion fruit coulis and white chocolate ganache.
The cupcake is a 7 inch caramel mudcake filled with white chocolate ganache, and the top tier is a 6 inch white choc and hazelnut mudcake filled with white choc ganache.