Maybe 2 9x13" cut in thirds (width. so out of both cakes you'll get 6- 4 1/3 x9") I think 6 would give you a nice height for a standing shopping bag'; each layer should be 2" high or just about, so that's 12" (ruler height, it will be a little higher because of filling). HTH
I recently did one to serve 40. I used 2, 9x13 cakes.
I wanted the cake to be wider rather than taller, so I cut each cake into 4.5x13 inch pieces. I made 2, 4 inch tall "tiers" and stacked them , so I got an 8" tall, 13" wide cake. I cut my fondant panels for the bag sides a bit taller--about 9.5 inches.
HTH
Rae
Blakescakes, I love your bag. Into my favorites it goes. If the op decides to go with a tall bag Let's say around 12", should she add a cake board between the third and fourth cakes? How does that work she ices the three bottom cakes let crust then add a board and continue on?
Wow! That's a really nice cake and tutorial. Thanks for sharing!
I have a cake board and supports every 4" of vertical cake, so yes, with a 12" high cake, that 3rd "tier" would be on it's own board (just like the second tier here is on it's own board) and there would be 3 more dowels in the second tier. The long dowels would also be 4 inches longer.
I covered each "tier" as an individual cake because of the way the hostess wanted to disassemble and serve/save the cake. You can certainly just stack the cake and buttercream it, too. I just did that with an 8" tall box.
Rae
I did one very similar to the above example:
http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1660099
Although I just did the inside cake in buttercream, with a board halfway up (and straw supports) for serving ease.
Also I pieced together the sides to make the bag look "creased" because I wanted them to be slightly indented like a real unfolded bag, but then my sizes got "off" and I was not able to do that. So the sides were three pieces each...the bottom triangle and the two side panels, and then royaled together. Then airbrushed. Next time I'll make sure the pieces are large enough to indent. 
BlakesCakes, how did you ge tthe perfect writing of the Saks Fifth Avenue?
I have done several American Eagle shopping bags. I use the 1/2 sheet cake and cut into equal peices. Use a silver/gold foil covered cake board or if you us covered wood you will need dowels screwed in the bottom. With the cake board you can push the dowels through the cake and right through the board.
BlakesCakes, how did you ge tthe perfect writing of the Saks Fifth Avenue?
I ran off a copy of the logo on my printer (I found it at google images) and then I just used the pointed end of a cel stick (small rolling pin the size of 2 pencils with a rounded end and a pointed end) to "scribe" it into the fondant. I went down the middle of the letters, only.
I used food markers to mark that central scribed line of each letter and then I used the marker to fill out the letters freehand.
Thanks for noticing--I was really happy with the way it came out.
Rae
Awesome cakes! Blakescakes, I too was wondering how the logo was made. Wow, yr freehand coloring is perfect, Love it!
OP - great question! Blakescakes, thank you so much for the tutorial! I wondered how those bags were done! (ok, too many exclaimation points...) Thank you
Awesome cakes, people!!! I have to try one now!
What a beautiful cake! I have a few questions......how did u get the fondant to stay so straight on the cake and not sag? Did u use just plain fondant or add Tylose or something else to it? Also did you use buttercream or would swiss meringue be ok.
i want to make a Victoria secret bag or my DD but afraid the fondant will sag.....
thanks
Quote:
I recently did one to serve 40. I used 2, 9x13 cakes.
I wanted the cake to be wider rather than taller, so I cut each cake into 4.5x13 inch pieces. I made 2, 4 inch tall "tiers" and stacked them , so I got an 8" tall, 13" wide cake. I cut my fondant panels for the bag sides a bit taller--about 9.5 inches.
HTH
Rae
I recently came across this tutorial and it has come in very handy for me.
Thanks a lot for the clear instructions :) I am planning on making this cake today for my sister's birthday and have the cakes baked and ready to go. I've also cut 2 strips of cake boards/cards for support to sizes 13" long by 4.5" wide. I plan on using one under the bottom 2 cake-layers; then insert dowels. I then plan on putting the second 2 cake-layers on another 13" long by 4.5 wide cardboard and then stack it on.
Just wanted to ask a few questions for clarification please;
Did you knead some tylose into your fondant to get it to stand so firm and sharp? I am concerned about the 4 fondant panels sagging and not standing upright like yours.
Also; how many slices would you say this cake feeds?
Suggestions from anyone is welcome please. Thanks in advance.
Quote:
I recently came across this tutorial and it has come in very handy for me.
Thanks a lot for the clear instructions :) I am planning on making this cake today for my sister's birthday and have the cakes baked and ready to go. I've also cut 2 strips of cake boards/cards for support to sizes 13" long by 4.5" wide. I plan on using one under the bottom 2 cake-layers; then insert dowels. I then plan on putting the second 2 cake-layers on another 13" long by 4.5 wide cardboard and then stack it on.
Just wanted to ask a few questions for clarification please;
Did you knead some tylose into your fondant to get it to stand so firm and sharp? I am concerned about the 4 fondant panels sagging and not standing upright like yours.
Also; how many slices would you say this cake feeds?
Suggestions from anyone is welcome please. Thanks in advance.
Anyone please? Just wanting to know how to get the panels to stand upright and not sag. Would I need to knead some tylose into my fondant? Thanks 
ASo how did u finally get the panels to stand?
Sorry no one answered..but if anyone still wants to know, I used tylose mixed with my 50/50 gum paste/fondant to get my sides to stay stiff. I made them a week ahead of the cake and then used white chocolate to adhere them together with the cake stacked in the middle. I am sure there are much better and neater looking ways, but that is what worked for me.
Hope the OP posts pictures, would love to see the finished cake :)
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