I am going to attempt my first purse cake ever. After scanning the net for ideas, I decided to make one that will begin its life as a 9x13 cake, cut in thirds, filled and stacked. I'll then carve it, cover in white chocolate ganache, then MMF, with black GP/Fondant accents.
The purse will be hot pink MMF, with black fondant diamonds on front and back. The sides will be solid pink, and the flap covering the top of the purse and coming down one side will also be pink, with a black clasp. I plan to make the diamond shapes using my cricut cake. Black pearl handle will also be made out of GP/Fondant.
This cake will be delivered Sunday morning for judging then auction (a fundraiser for my in-law's church). Does the following timeline sound reasonable? By the way, I have another cake I'm donating to a different cause on Friday night that I'll have to complete on Thursday, thus everything being spread out, and one more cake I'm donating to the church's auction but it is a dessert cake that I've made numerous times so it won't cause too much brain damage.
With the exception of Saturday, all of these steps will be done in the evening after I get off work, so starting about 6 pm.
Make 2 black pearl handles, 8" long out of gumpaste/fondant mix (75/25)
Make 2 purse clasps - black GP
Make MMF w/ white chocolate, large batch, hot pink
Make 50 black diamonds GP/Fondant (25/75) using cricut (need 40) (will keep covered in rubbermaid container to keep softish)
Store extra black gp/fondant for additional decos on Saturday
Bake 9x13 red velvet cake
Cover 14" cake board in foil
Divide 9x13 cake into thirds, place on cake board, fill with vanilla buttercream (made on Wednesday for another cake's filling), dowel to secure
Make white chocolate ganache
Put cake in freezer before going to 1.5 hour class for work
After class, remove cake from freezer, carve into purse shape
Cover in white chocolate ganache
Cover in MMF
Apply GP/Fondant decorations
Put finishing ribbon around cake base
Deliver for judging
I am going to be very busy this week with doing these three cakes for the various charities, but then I'm also making a tres leche cake for Sunday for the super bowl party we are going to, as well as making hot wings.
However, I think I've pretty much got everything scheduled well. If you see anything that I'm missing or not being realistic on, please let me know.
I think you'll love creating a purse cake. I've only done it once, but it's a fun cake to make.
I like how you've planned out your process. I would do a few things differently, but not much.
I agree that making the fondant early is good, especially since it's hot pink it will benefit having an extra day to develop good color.
You write you plan to bake your cake on Thursday. Why not freeze the cake as soon as it has cooled? You can cut it in thirds first if it helps, but it will keep the cake fresher and there is no reason to freeze the cake when it's filled.
I would bake on Thursday, freeze it the same night, wrapped tightly in plastic wrap.
Friday, I would make the ganache like you planned but leave the cake in the freezer and leave the filling you've made separate.
Saturday, before class, that's when I would take it out of the freezer. When the cake is still frozen it will be easy to handle. You can fill and carve, not crumb coat the cake but wrap it in plastic wrap again while it settles. (maybe put some weight on top to help it out). Go to class. Then after class do your final carving, then coat with ganache and continue on the same plan you had.
P.S. If you haven't made black fondant yet, I prefer making modeling chocolate out of semi sweet chocolate and color it black. you don't need much food coloring and it is never gray or greenish.