I will be doing a purse cake this saturday for the first time, but I was wondering if I can add filling and use simple syrup??

For carved cakes, I don't add filling or use simple syrup. I think they destabilize the cake.

I put buttercream between layers/pieces and cover in fondant.

Rae

http://allrecipes.com/Cook/13754506/Photos.aspx?Page=3
Here is a link to my purse cake photos. I filled both of these cakes. One with a vanilla mousse and the other chocolate butter cream. I use a large loaf pan and carve to the shape I desire. Then I torte and fill. The pink purse handle is made out the rim of a small bucket lid cut in half and wrapped with ribbon with fondant flowers. The purple purse handle is fondant. I purchase the lids at Home Depot in the paint dept. Works great for basket cakes too.

Ok, thanks!

Sweet treat 101, what type of knife do you use for carving? And for this purse, is the large loaf pan a Wilton pan? I really want to make a purse cake!

I use a serrated knife. Know the pan was one of my grandmothers loaf pan so it is more square on the edges which works great for making a purse. Carve the desired shape and then cut the cake in half to add your filling. I use Betty Crocker cake mixes and I don't alter the directions at all and it works fine. One of the purses was chocolate and the other was Red Velvet.

I use a mousse filling on my cakes. I try not to use gel fillings as they are not as stable. I have never had any problems with my mousse fillings slipping or oozing out. I take one pint whipping cream and one small box of instant pudding. Whip until peaks form. I have had so many compliments on the filling and nobody knows how easy it is to make. I have tried chocolate fudge, vanilla, white chocolate and banana.