Could someone assist in guiding me with this pink and gold handbag cake.

Here is the link:

http://www.martinsfinedesserts.com/party.shtml

How much fondant is needed to cover the cake - approximately 8 inches high and 10 x 5 inches wide. What items should and should not be made in gumpaste/fondant.
Also, what is the shelf life of a sponge cake and should the cake be dowelled?
How to go about dowelling the cake. I saw instructions somewhere cant remember where to stack to a certain height, palce foam core ( I DONT HAVE ACCESS TO FOAM CORE - CAN CARD BOARD BE USED?) on cake, then insert 3 dowel rods and place the balance of the cake and card etc as required.
I am not sure the under part of the handbag looks like fondant. Therefore, should I put a cardboard under the cake, then fondant followed by the cake. I really need some guidance on doing this cake, please help.

P.S. What type of gold lustre dust should be used to get that type of gold finish, thanks