Purse Cake

Make Purse handle few days ahead of time. Roll gumpaste 1/2 inch thick, curve and insert dowels. Let dry for 2 days. Apply colored fondant over handle.

 

Step 1

Bake a cake in a 9 x 13 pan

Cool, remove from pan and chill in refrigerator for 1 hour minimum

Step 2

Cut the cake into 3 equal parts crosswise

Step 3

Ice and stack the 3 layers using a

Buttercream icing (made with butter)

Place back in refrigerator and chill again

Step 4

While cake is chilling, you can cut your cake templates

using copy paper 

(I can also send you a template for a small fee)

Step 5

Using templates as a guide, carve the 

chilled cake using a serrated knife.

The carved cake may look something like this

Step 6

Ice the cake with buttercream and

place back in refrigerator to chill

Step 7

While the cake is chilling, roll out your fondant 1/8 inch

thick. Using templates, cut fondant pieces for cake, cover them 

with plastic wrap until ready to use (to avoid drying)

Step 8

Using pastry brush, apply a thin coat of vegetable shortening

or piping gel to sides of cake to help fondant adhere properly.

Step 9

Apply cut fondant to sides of cake

Trim as needed. Smooth with a fondant smoother.

Step 10

Roll out fondant for purse flap and use template to cut.

Apply to cake using shortening or piping gel. Apply accent borders.

Step 11

Create accent pieces for handle and purse snap

using fondant. Color with luster dust (add dust to vanilla

extract and paint on), Attach pieces and your cake is complete.

You can use luster dust to paint on stripes, or 

apply fondant decorations of your choice.