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| 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.
