My first purse cake! I made this cake by baking a 9x13 inch sheet cake and cutting it crosswise into 4 sections roughly 4", 3.5", 3" and 2.5". I stacked the sections largest to smallest, crumb-coated it and froze it for 1 hour to firm it up for carving. After an hour in the freezer, the cake was firm enough to be carved into a more purse-like shape. I added a layer of buttercream frosting and covered in pale green fondant. I then added bright pink fondant flowers and a silver handle. The handle was made by threading fondant beads onto 20 gauge wire and inserting the ends of the wire deep into the cake for support.
Thursday, February 26, 2009
Purse Cake
My first purse cake! I made this cake by baking a 9x13 inch sheet cake and cutting it crosswise into 4 sections roughly 4", 3.5", 3" and 2.5". I stacked the sections largest to smallest, crumb-coated it and froze it for 1 hour to firm it up for carving. After an hour in the freezer, the cake was firm enough to be carved into a more purse-like shape. I added a layer of buttercream frosting and covered in pale green fondant. I then added bright pink fondant flowers and a silver handle. The handle was made by threading fondant beads onto 20 gauge wire and inserting the ends of the wire deep into the cake for support.
Awesome!!!
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