I want to make my SIL a purse cake for her birthday and plan to use 2 8" rounds and trim off about 1/4 of the pan (saw the idea on Betty Crocker's website.) My concern is that the cake will fall over! Has this happened to anyone or does anyone have any tips to share? Thanks in advance!
It really shouldn't as long as you keep the board level when transporting. I've done a purse in this manner and when you add the icing and or the fondant, it firms things right up
If you still are worried, you can always drive a scewer down thru each layer and into the bottom board for stabilization. You also can cut the round layers directly in half, that look makes a cute purse.
I have done Purse but not this way. Just to add stability, how about wrapping the Fondant around it. Show us a photo..