doramoreno62 Posted 1 Jun 2013 , 10:47pm
post #1 of

This is my 1st purse cake. It is a bit crooked and could use some fine tuning, but I was excited because it is covered in Whipped cream (Pastry Pride) and NOT fondant. My customers do not ever request fondant so sometimes making a cake can be a bit of a challenge.

I frosted this one in pastry pride, then covered it in the brown paper from Icing Images. I quilted it before it got too "wet". Very gently, I might add, with the stitching wheel. The edging was done with modeling chocolate. The chain handles are not edible.

Once the paper absorbed the moisture (1 hour after being applied) it took on a shiny leather look. I am very happy with the way it turned out!

My very 1st purse cake! It is styled after Chanel. All edible except for the chain handles. This is not fondant or gumpaste. It is frosted with Pastry Pride and then covered with a thin sheet of brown Icing Images edible paper. It was quilted when the sheet was semi soft from the moisture of the whipped cream. The edging is modeling chocolate. No nasty fondant to peel off. I am very happy with the way it came out!

25 replies
girlisrad Posted 1 Jun 2013 , 10:59pm
post #2 of

Very very impressed! Great Job!!  

cakeddc Posted 1 Jun 2013 , 11:27pm
post #3 of

AThat is really great, I am very impressed! I would say close to 90% of my clients request minimum fondant too, and it's hard.

lorillc Posted 1 Jun 2013 , 11:38pm
post #4 of

AVery nice! I almost bought the paper a few weeks ago, but was afraid it would slide off like fondant does on the frosting. I have the same issue around my area, people don't want buttercream and that's fine with me because I don't like to work with it, but as you said we are very limited what we can do with that kind of frosting.

icingimages Posted 2 Jun 2013 , 1:07am
post #5 of

Dora that is so impressive, I have never seen someone do that method.

bct806 Posted 2 Jun 2013 , 3:22am
post #6 of

Wow!!

liz at sugar Posted 2 Jun 2013 , 3:30am
post #7 of

Very impressive!

 

Liz

Evoir Posted 2 Jun 2013 , 3:50am
post #8 of

AGreat work! I love seeing someone utilise an existing product with a new technique to make something altogether unique!

shake n cake Posted 2 Jun 2013 , 4:14am
post #9 of

This is truly a work of art!

doramoreno62 Posted 2 Jun 2013 , 8:27am
Quote:
Originally Posted by lorillc 

Very nice! I almost bought the paper a few weeks ago, but was afraid it would slide off like fondant does on the frosting. I have the same issue around my area, people don't want buttercream and that's fine with me because I don't like to work with it, but as you said we are very limited what we can do with that kind of frosting.

This paper will definitly not slide of of anything. If you use it on fondant or crusted buttercream, just moisten the back of the sheet a bit with water and put on the cake. It will not slide!

doramoreno62 Posted 2 Jun 2013 , 8:29am
Quote:
Originally Posted by icingimages 

Dora that is so impressive, I have never seen someone do that method.

Thanks Debbie! I took advantage of the sheets since they were on sale. And I have not heard of anyone donig this method before either, that's why I was so excited to post this!

doramoreno62 Posted 2 Jun 2013 , 8:30am

Thanks for the compliments everyone. I am very proud of this cake!

cakealicious7 Posted 2 Jun 2013 , 9:19am

ABeautiful cake!!! Well done, you have amazing talent xx

lorillc Posted 2 Jun 2013 , 11:11am

I can't wait to try this!  I'm putting the site on my favorite's list right now  :)

SugarRush239 Posted 5 Jun 2013 , 4:22pm

Great job!! Just curios..what did you use for the handles? I know you said its not edible. Is it the handles off of a real purse?

doramoreno62 Posted 5 Jun 2013 , 5:19pm

SugarRush239, Thank you! The handles are made from a length of costume jewelry chain I found at Hobby Lobby in the jewelry making aisle. It was the largest link they had. I would have wanted them larger but I had to settle for that size. I wove a piece of ribbon thru the links. The ribbon must not be wider than the link or it will fold. It should lay flat. I taped the end of the ribbon onto a toothpick to help weave it in and out. It was super easy to do.

SugarRush239 Posted 6 Jun 2013 , 10:03pm

wow! That's awesome! Thank you for sharing :) 

Sweet_Cakes Posted 7 Jun 2013 , 3:13pm
Quote:
Originally Posted by doramoreno62 

This is my 1st purse cake. It is a bit crooked and could use some fine tuning, but I was excited because it is covered in Whipped cream (Pastry Pride) and NOT fondant. My customers do not ever request fondant so sometimes making a cake can be a bit of a challenge.

I frosted this one in pastry pride, then covered it in the brown paper from Icing Images. I quilted it before it got too "wet". Very gently, I might add, with the stitching wheel. The edging was done with modeling chocolate. The chain handles are not edible.

Once the paper absorbed the moisture (1 hour after being applied) it took on a shiny leather look. I am very happy with the way it turned out!

My very 1st purse cake! It is styled after Chanel. All edible except for the chain handles. This is not fondant or gumpaste. It is frosted with Pastry Pride and then covered with a thin sheet of brown Icing Images edible paper. It was quilted when the sheet was semi soft from the moisture of the whipped cream. The edging is modeling chocolate. No nasty fondant to peel off. I am very happy with the way it came out!

WOW! Such talent!

shannycakers Posted 7 Jun 2013 , 3:20pm

this is awesome! i have a few questions, as I have tried to do this with a louis vuitton cake and it was quite difficult and I had issues getting the edible paper to curve arond sides without bubbling..

 

Can you tell me, how many sheet you uses? Did you cut them before hand to exact size of purse? Did you do it in sections, front- 1 piece, sides- 1-piece- and back? How did you fix the seems so it didnt show through?

 

When I did my luois cake the sheets would not fold around the purse where i had curves a the top and then i had to cut it, and hide all the mistakes..

 

any help would be awesome!  Shannon

ellavanilla Posted 7 Jun 2013 , 4:32pm

i think a tutorial is in order! can it be done over IMBC? I have always wanted to do cake purses, but without fondant.

 

great idea!

 

jen

doramoreno62 Posted 9 Jun 2013 , 9:54pm
Quote:
Originally Posted by shannycakers 

this is awesome! i have a few questions, as I have tried to do this with a louis vuitton cake and it was quite difficult and I had issues getting the edible paper to curve arond sides without bubbling..

 

Can you tell me, how many sheet you uses? Did you cut them before hand to exact size of purse? Did you do it in sections, front- 1 piece, sides- 1-piece- and back? How did you fix the seems so it didnt show through?

 

When I did my luois cake the sheets would not fold around the purse where i had curves a the top and then i had to cut it, and hide all the mistakes..

 

any help would be awesome!  Shannon

shannycakers

i used 3 sheets of Icing Images brown paper. These sheets are 8x14 inches. I did it in sections, just like you mentioned. I actually lined up one edge of the paper and trimmed the other end of it while the paper was already stuck on the purse.. Around the curves, I had to cut horizontally 1/2 inch slits so the paper would bend.. All the seams ar hidden by the modeling chocolate edges. I made another one this weekend, I will post a picture. I hope I have helped you some!

doramoreno62 Posted 9 Jun 2013 , 9:58pm
Quote:
Originally Posted by ellavanilla 

i think a tutorial is in order! can it be done over IMBC? I have always wanted to do cake purses, but without fondant.

 

great idea!

 

jen

ellavanilla I did another one this weekend and I should have shot a few pics but I didn't! I promise I will though next time. I have a person interested in one for August.

I have never used IMBC but I'm sure this would work in it. 

doramoreno62 Posted 9 Jun 2013 , 10:02pm

 

 

 

 

 

 

Here is another one I did this weekend. I printed the zebra on whole sheets of Icing Images white paper. I was afraid to use the Wilton pre printed sugar sheets because they are thinner, All decorations were made from gumpaste.

cakeddc Posted 9 Jun 2013 , 10:51pm

AAgain, wow--just perfect! I think you will be very busy making purses! I can't let my niece, Madelyn, see this-- she is turning 11 in August and I'm pretty sure she would die for this...especially if could be pink lepoard print because that is her "signature" she says lol!

icingimages Posted 10 Jun 2013 , 4:23pm

Hi Dora....Did you know that we have patterns in iDesign that you can use to create any design for your cakes? They are all licensed for edible use which means you will have no problem with any copywritten images. There are over 1000 different images for you to choose from!!!

doramoreno62 Posted 10 Jun 2013 , 10:15pm

Thanks Debbie, I talked to Dawn today and she mentioned it. I will definitely be looking into that!

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