nenufares...... would you mind sharing your instructions with me as well?? it would be greatly appreciated. I need all the help I can get. I wish I knew how to do all this stuff already.
Thanks
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Here's my instructions for making the purse cake pictured - I hope they're helpful to you. I baked a cake in a square cake tin, choose a firm cake as it's going to be standing on it's side - mine is fruit cake. When it had cooled I cut the top in the curved shape.
I rolled out fondant and laid the cake on it and cut round the base. I cut the fondant to shape for each one of the sides and stuck it on to the cake - I used marzipan with jam on - but buttercream would work to.
To cover the joins I have stuck thin rolls of orange fondant on and made the stitch marks using a cutting wheel.
The handle is made from pastillage which was rolled and dried over a curved peice of plastic - it sank a little as the plastic wasn't strong enough - next time I'll use a cake tin on its side.
I hope this has helped, if you have any questions do PM me.
sorry for my delay... I had a bunch of things going on last night.
but here are the instructions for the purse cake (Picture in my gallery):
1. A couple of days in advance make handle and flower with gumpaste. For handle, roll gumpaste thick (1/4in) and cut a strip as wide and long as you want. With wilton's fondant embosser mark "stitches" on both edges. Shape as shown in the picture and insert a couple of toothpicks. (this will help later to attach handle to cake). Let it dry.
For flower, cut 2 daisy shapes (I used wilton's big daisy cutter). Roll the petals a little bit biger and thinner. Do not touch the center. Then with a toothpick mark lines coming from the center to the point of each petal.
Overlap one on top of the other and glue them with a little water.
With a ball tool press the center over a piece of foam.Make a small ball (yellow or orange) for the center of the daisy and glue it with water. With a toothpick mark small dots, attach a toothpick tothe back of the flower and let dry.
2. Bake 2 cakes (2in or 3in deep), the deeper the better.
3. Put them one on top of the other and cut on one side. Now you have a flat bottom for your purse.
4. Fill your cake with buttercream (I won't recomend any other thing because if it is not sticky and firm enough it will make the bag fall appart. Make sure you press together both cakes.
5. Cut a pice of board same size of the base of the purse.
6. Put a little buttercream over the board and flip your cake over. Now it is standing up.
7. Apply a thin crumcoat with buttercream and let it rest in the refrigerator for a while.
8. Roll your fondant and cut 2 circles (bigger than your cake). Ex: my cake was a 6in round, so my circles were 7 1/2 in.
9. Apply a little bit of piping gel to the fondant and attach it to the sides of the cake. Fold the excess fondant all around the sides and cut the excess fondant on the bottom with a pizza cutter.
10. Roll your fondant and cut a strip that will cover the circumference of your cake. Measure your cake first. Apply piping gel and attach it to your cake, trim the excess on the bottom with pizza cutter.
11. Make long logs of fondant with your hands or with a clay gun.
12. With a brush apply a little water all around the edges of the cake and attach the log.
13. Make stitches with the fondant embosser.
14. Put handle and flower in place inserting toothpicks.
15. Detail with gold luster dust.
Once cake is ready, move the cake to a bigger board using a big spatula.
The cake I made was a 6in (too little) and I had no problems with keeping it up, but if you are trying to make a bigger cake, I'll recomend to lay it down (just in case). You can also make a purse with a square cake as shown in the picture.
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