Hey CC,

I am thinking about trying this Juicy Couture cake and I have been staring at it for hours. I was hoping someone could tell me what I would use to get the shape of the purse? I was thinking she probably used a sheet cake....cut and stacked. But, how would I get those indents in the front and the basic bubbly shape? If that makes sense!? Any ideas CC?

http://forum.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=474703

anyone?anyone? lol

Someone has got to know what lurks under this cake!

That is the cutest cake.

Just stack it up and shape it a little on the sides & in the front. Then when you put the fondant on you bubbly it like that. So in other words, you have this sheet cake all stacked up there all boxy looking. Just take a knife and cut away (a little at a time--it doesn't take much) to round it up like that. Ice it with buttercream--chill it thoroughly and apply the fondant. In fact in the front there--you might want to apply some of the stuff you cut off to make the rounded ribbley shaping there. Glue it on with buttercream.

You need to use support in there if it's over 4 inches tall. Attach a piece of foam under the board and anchor your dowel through that so it won't tip when it's delivered. I attach with hot glue. Note to self--dowel do not penetrate through hot glue once it cools so make sure you glue where you won't be sticking the dowel in.

Two ways to do the fondant, put a big slab over the top like traditionally or wrap it around and leave a seam up top. Be sure your cake is well chilled. Purses have seams down the back anyway--I mean any way you wann do it is fine. That's some of how I do cakes. I mean sometimes I do it piece by piece like a real purse.

Then the brown around the top can just be sitting up above the cake for more awesome depth.

Cool cool cake.

Some cake thoughts for you.

Thank you SO much! You really helped me out! Thanks for taking the time. I hope I can make this cake somewhat like the pic! I think I will either try the piece by piece(cause that is easiest!) or the wrap around! I am very excited to try this take! I am going to put a little Chihuahua out the top of it. That is what my daughter would like! Thanks again, I really appreciate the help!

Here's an idea for the piece by piece way to do it.

Make a template--so you can roll out your fondant close to the right size. Let the pieces overlap a bit at the seams and then cut them both at the same time with scissors, remove the excess then smooth the join there.

But there's other ways to do it, just a thought for you.

Also you want to be careful that your fondant adheres well to the sides of the cake--It will want to slide down so use the frige as your friend. If you use crusting buttercream, you'll need to mist the buttercream or brush the fondant with a bit of water.

Sounds adorable with a puppy sticking out!

K8! What a coinky-dink. Looks like I'm gonna make my next birthday after all. Maybe a purse cake. Thanks for your tips - always so helpful. anntee

Please post a pic afterwards. Your idea sounds adorable. That is a beautiful cake.

Lisa

Hi k8memphis!! I have a question for you if you don't mind, If I put the cake on the fridge and then the fondant is the fondant will be ok? I mean it will not melt or sweat?

Thank you in advance, I hope you can help me

Thanks for the great info, k8memphis! I'll file it in my "hope to try this someday, if I'm brave enough" file

Thanks K8 for your kind words.

You've made my day!!!!!

thank you SO much everyone!!! I will take it all in and apply it to the cake! Wish me luck! lol I think I am in for a challenge!! But I do like a challenge!!

God Luck cakebaker1978 , I know you will do an amazing job.

k8memphis, it's been a little while since this was posted so I hope your still out there I'm going to be making a purse cake soon. It's a large coach bag, and my biggest worry is that it will tip over. I'm trying to understand what you meant about the foam board. Are you saying you glue a piece of foam core to the cake board, then put the cake on it and drive dowels down through the cake and into the foam board? If so, how thick of foam core do you think I should use? Oh, sorry to high jack the thread.