A Handbag / Purse Cake

Last week I made this cute hand bag cake. Very simple, very easy and very fancy.
Have you ever found a woman who had enough hand bags / Purses... Especially 21 year old?
This was for a 21 year old whose favorite colors are brown and golden yellow.

Here's how easy it was to make this cake.



This is my Double Chocolate Chocolate Cake - it's a simple 8" round about 3 inches high.

 Here you an see I have layered it with Vanilla Buttercream and cut a very small strip from the bottom to help make it stand.

A small cut on the bottom so it has base... That's it..

 Next, I rolled my homemade rolled Chocolate fondant

Cut out two disc about 9" round

 Placed them on the sides of the cake...like so... then cut off any excess.

You can see the side of the cake here.. It's three layers of cake with two layers of frosting..
I have only added a thick layer of crumb coat.
I usually add a bit of crumbs to my crumb coat as this makes my all butter buttercream more stable to hold on to the cake in this heat and humidity..

 I then used a skewer to make some pattern - you could emboss the fondant before you cut out the disc too.. Or just leave it plain and add other stripes or patterns... the design is yours of course..

 For the top - I rolled a long strip of golden yellow, measured it to the right width (about 4" here) then placed it on and cut excess. Simple.

 I cut another small strip of brown chocolate fondant. Use my stitch tool to look like a zipper.. Rolled a small ball of brown and flattened it into a tear drop then placed it at the end to look like a zipper loop.

You could roll long strips with  your hand or I used my gum paste extruder.
Made thin golden yellow string for the pattern on the side of the cake and the edges of the zipper.
Made brown strings slighter bigger for the edges of the bag.

 Here you can see the edges of the zipper and sides of the cake.

I did not have time to make the handle and dry it before so I used a florist wire. Cut it to length.
Roll a ball of 50/50 (gum paste /fondant). Thread it on the center of the wire then start rolling until you reach the two ends.
 (Caution. It is not good to put wires into the cake, always use some thing that will prevent the wire from touching the cake)
I place some straws into the cake before I stuck the wires in. You could also use some foils at the end of the wires before you stick the wires into the cake.
Always inform customers when you have an non edible  item into their food, so they can monitor the removal of these things before serving the cake.

And that's the almost done bag. I then added some small flowers to the sides of the cake and painted the zipper with gold luster dust.

This is a very simple bag. Now a days with the amount of different looks and patterns there is endless to choose from...


Here are two cakes I made before I became a professional cake decorator. 

Today I can pick a lot of flaws on them, but back then I was very proud of these.
There is a big difference when you do cakes as a mom at home and when you start doing thing professionally.
As a mom even a crack in the cake is over looked because of the efforts you put in.
As a professional, it's very embarrassing to give a customer anything less than what you consider perfect, In the beginning, that can be challenging.

Well, that's all from me for now..

Thanks for stopping by.