So I did the gum paste shoe last week and now I have a question about the purse cake im doing. I'm going to take a sheet cake and cut it in half and stand it on it's side. Is the buttercream going to be "strong" enough to stick it together without it collapsing? I'm going to be covering it with fondant. Should I stick some dowels through it going in the side?
You're better off cutting it into fourths and stacking it horizontally, if you don't want the halves to split apart.
I agree with CW41 - I think that's a sturdier way to do it.
Good Idea. Thanks